Portuguese in origin, tempura has now become one of Japan's signature dishes. Three golden rules to remember while preparing tempura: always use fresh ingredients of prime quality, keep the oil at a constant temperature and always use 'lumpy' batter.
8 large prawns (scored along the length to prevent curling)
8 asparagus (woody end removed)
1 carrot (peeled and cut into thick julienne strips)
1 red capsicum (deseeded and cut into strips)
4 mushrooms (cut in half)
4 slices sweet potato (very thinly sliced)
Vegetable oil (for deep-frying)
Nisshin Tempura Batter
200ml iced water
3 tbsp Obento Soy Sauce
2 tbsp Obento Mirin
2 tbsp dashi or water
Daikon (white radish, grated)
2. Heat the oil to about 180°C, then dredge ingredients one by one in dry Nisshin Tempura batter flour, then into the batter and fry till golden brown.
3. Then, prepare dipping sauce by combining all three ingredients in a bowl. Serve tempura with dipping sauce and grated daikon on the side. When eating tempura, mix the grated daikon into the tempura dipping sauce, and take the dipping sauce bowl in hand, quickly dipping the tempura in the mixture before eating.
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