Tempura 

Ingredients

• 4 Prawns
• 4 Slices of purple sweet potato
• 2 Slices of lenkon
• 2 Slices of shiso
• 2 Shiitake mushrooms
• 1 Chikuwa fish cake *1 optional
• Oil for deep frying

Batter

• 50 g Plain flour
• 75 ml Ice cold water
• 1 tbsp Kewpie mayonnaise

Tentsuyu (dipping sauce)

• 1 cup of Water
• 1/2 tbsp Dashi powder
• 1/4 cup Mirin
• 1/4 cup Soy sauce
• 1/4 cup grated daikon

Instructions

1. Prepare the prawn and vegetables and set aside. *2
2. Place the flour and add icey cold water and mayonnaise. Combine them together briefly (don’t over-mix or it will be too gooey).
3. Set aside in fridge until all ingredients and oil is ready.
4. Fill a deep pan or deep-fryer with vegetable oil and heat until 180c.
5. Add each ingredient (prawn & vegetable) to the batter individually to coat them and put them into the oil.
6. When the prawn and vegetable is cooked, if you lift them up out of cooking oil with a pair of chopsticks you can feel tiny vibration.
7. When the ingredients are cooked, place them onto a plate lined with a paper towel to absorb the excess oil.
8. Continue to coat and fry each ingredient until all done.

Sauce

1. Add the mirin to a small sauce pan and boil on high heat for about 1 minute (this will allow all the alcohol to evaporate).
2. Add the water, soy sauce, and dashi powder and bring to a boil.
3. Place the sauce in a bowl and allow it to cool down then serve with the Tempura.
4. Pour about 1/4 cup of Tentsuyu in a small bowl with about 1 tbsp of grated daikon to serve with Tempura. *3