Vegetable Tempura

🔥 Prep

• Peel and cut the 1 sweet potato into ½‑inch thick rounds or sticks.
• Separate the 100 g broccoli into small florets, rinse and pat dry.
• Measure out 1 cup all‑purpose flour into a bowl.
• Measure out 1 cup ice‑cold water and keep chilled.

🔥 Cook

• 1. Pour the 500 ml vegetable oil into a deep pot and heat over medium‑high heat until it reaches 180°C (350°F), using a thermometer to confirm.
• 2. In a separate bowl, lightly whisk together the 1 cup flour and 1 cup ice water just until combined; a few lumps are okay – do not over‑mix.
• 3. Working in batches, dip the sweet potato pieces and broccoli florets into the batter, letting excess drip off.
• 4. Carefully lower the battered vegetables into the hot oil and fry for 2‑3 minutes, turning occasionally, until the coating is light golden and crisp.
• 5. Use a slotted spoon to transfer the fried tempura to a plate lined with paper towels to drain excess oil.
• 6. Repeat with remaining vegetables, adjusting the heat to maintain medium‑high heat and oil temperature around 180°C as needed.
• 7. Lightly sprinkle the hot tempura with a pinch of salt (optional) while still warm.

🔥 Serve

• Arrange the vegetable tempura on a platter with a small dish of tentsuyu dipping sauce (mix soy sauce, mirin, and dashi) or simply soy sauce with grated daikon and a wedge of lemon.
• Serve immediately while crisp and hot, alongside steamed rice or a light salad if desired.