Vegetable Tempura

Serves 4

Ingredients

• 1 link lotus root (renkon)
• 8 slices pumpkin (or sweet potato)
• 8 string beans
• 4 dried Chinese black mushrooms(shiitake; soaked until soft)
• 8 cobs baby corn (or 8 slices okra)
• 8stalks asparagus
• 1 eggplant (preferably long thin Oriental)
• 1-1/3 oz. (40 g) shredded burdock root (gobo)

A.

• 1 large egg
• 3/4 c. ice water
• 1 c. low-gluten flour

• flour,as needed

B.

• 1/4 c. each: mirin, soy sauce
• 1 c. dashi
• 1/6 oz. (5 g) bonito shavings (katsuobushi)

C.

• 1 c. Chinese white radish (daikon puree
• 1 T. ginger root puree

Directions

Cut the lotus root into 1/4" (.5 cm) slices,then carve the edges to form a decorative pattern (illus. 1). Cut the remaining vegetable ingredients into decorative patterns as well (illus. 2,3 ). Mix 1 to make the batter (Seafood Tempura).

Heat 2 cups unused oil to somewhat under smoking. Dip the vegetables first in the dry flour, then in the egg batter, and deep-fry one at a time until crisp, about 3 minutes. Remove from the oil and arrange in a serving dish. Serve hot. Dip in B and C before eating (the same as with seafood tempura).

The temperature of the oil is extremely important when frying tempura. After heating the oil, drip a little batter in it to test the temperature; if the batter floats up quickly to the surface, the oil is about right for frying seafood tempura. If the batter drops do not rise as quickly to the surface, the oil is probably about the right temperature for frying vegetable tempura.

The temperature of the oil must be kept constant. After deep- frying the tempura, return to the oil to fry another 30 seconds for a crispier batter coating