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.