- Add 125g Obento tempura batter mix to 180ml of cold water and whisk through, do not over mix. Heat oil in a large saucepan.
- Dust ingredients in flour, shake off excess. Dip vegetables in batter, drain excess then coat them in panko bread crumbs.
- Deep fry in batches, until golden. Drain on paper towel.
- Serve tempura immediately with dipping sauce.