- 1/2 pound [227g] sweet potatoes
- 1 small carrot
- 12 green beans
- 2 green peppers
- 4 chrysanthemum leaves
Batter
- 3/4 cup [190 mL] flour
- 1 egg, beaten
- 6 tablespoons [90 mL] water
- Oil for frying
- 1/2 cup [125 mL] dashi or
- 1/2 cup [125 mL] water + 1/2 teaspoon [2.5 mL] monosodium glutamate
- 4 tablespoons [60 mL] soy sauce
- 4 tablespoons [60 mL] mirin or sherry
- A little sugar [with sherry only]
- 4 tablespoons [60 mL] grated daikon or horseradish
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- Peel the sweet potatoes, cut into 1/2-inch [1.3 cm] thick slices and leave in water for 10 minutes, then drain well; reserve.
- Peel the carrot, sut in half, the in 1/4-inch [0.6 cm] slices lengthwise.
- Make cuts at 1/4-inch [0.6 cm] leaving 1/2-inch [1.3 cm] uncut at the bottom; reserve.
- String the beans and cut in half; reserve.
- Cut peppers in half lengthwise, remove stem and seeds; reserve.
- Wash and dry chrysanthemum leaves; reserve.
Batter
- Mix the flour with beaten egg and water.
- Add a little more water if the batter is to thick.
- Coat the back of the chrysanthemum leaves with the batter and deep fry for a few minutes in hot oil.
- Drain and fry all the vegetables in the same way.
- Put the dashi or water and monosodium glutamate into a pan with the soy sauce and mirin or sherry and bring to boil.
- If sherry is used, add a little sugar.
- Serve tempura with grated daikon and sauce in which vegetables are dipped.
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