Tempura Batter

  • ¾ cup AP flour
  • ¼ cup rice flour
  • 1 egg
  • 3/4 to 1 cup cold non-flavored carbonated water (depending on batter consistency)

Heat some oil in a Dutch oven or fryer to 375 degrees. Chop vegetables to deep fry into bite size bits. I like to use yellow squash, parboiled fingerling potatoes, carrots, zucchini, mushrooms and broccoli. When ready mix all the batter ingredients together. You may need to add a little additional water to get the batter to a very thin pancake batter consistency. Allow the batter to rest 5 minutes. Dip and fry until, as Alton Brown says, “GB&D” (golden brown and delicious). 

Dipping Sauce

  • ¼ cup Mirin
  • ¼ cup soy sauce
  • 8 tbsp sake
  • 4 tbsp sugar
  • Juice of 1 lemon
  •  1 tsp finely  chopped garlic
  • 1 tsp finely chopped shallot
  • 1 tsp finely chopped cilantro

Combine all ingredients and mix well.

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