Vegetable Tempura with Dipping Sauce

Name: Grönsakstempura med dippsås
Total time: 25 min
Yield: 4

Prep time: 25 minServes: 4

Pairs with

Tempura's crispy lightness wants sparkling or crisp white — the bubbles lift every bite and the dipping sauce's umami needs acidity.

Ingredients

Mixed vegetables: sweet potato, broccoli florets, pepper, aubergine, courgette
Tempura batter: 100g plain flour, 50g cornstarch, 200ml ice-cold sparkling water, 1 pinch salt
Oil for frying
Dipping sauce: 100ml dashi, 2 tbsp soy, 2 tbsp mirin, grated radish

11. Cut the vegetables into thin slices or bite-sized pieces.
22. Mix flour, cornstarch and salt. Pour in ice-cold water, stir briefly — lumps are fine!
33. Heat oil to 180°C.
44. Dip vegetables in batter, fry 2–3 minutes until light golden.
55. Drain on paper. Serve immediately with dipping sauce.