Vegetable Tempura

Ingredients

• 300 g tempura flour

• 500 ml water

• 25 ml light soy sauce

• 25 ml mirin

• 1 tbsp Hondashi

• 100 g mushroom

• 100 g baby corn

• 100 g spinach

• 100 g zucchini

• 100 g asparagus

• 100 g onion

• 100 g carrot

• 100 g eggplant

• 1 ltr sunflower oil

Method

Make a smooth batter of the first two ingredients.

For dipping sauce, use mirin, soy and Hondashi and whisk well with little water, keep aside.

Cut all the mixed vegetables and batter-fry in hot oil.

Serve hot with the sauce.