Vegetable tempura

Method

1. 1 Cut each vegetable to its own thickness: sweet potatoes 5 mm thick, and eggplants into fan-shaped slices.
2. 2 Mix the tempura batter with ice water and stir only a few times; the batter should still have small lumps.
3. 3 When the mixture is thoroughly stirred, the gluten forms and the crust becomes chewy like a cake; stirring a few more times will make the crust crispy and airy.
4. 4 Mix cooking oil with a portion of sesame oil to enhance the aroma of the peel.
5. 5 Fry the ingredients in order of lightness: mushrooms and eggplant at 170 degrees, potatoes and squash at 165 degrees for a longer time.
6. 6 Remove from the pan and place on a rack to drain excess oil, then dip in soy sauce mixed with dashi and serve with grated radish.

With an appliance

• Air fryer 30 min

  Replace step 5: spray oil to coat the batter completely, air fry at 190 degrees for 10 minutes, flipping each piece at the 5th minute; thicker potatoes and squash may require an additional 2 minutes. Step 6: Keep the vegetables upright on the rack and serve with dipping sauce.