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TEMPURA VEG RECIPE
INGREDIENTS
Asparagus
Pumpkin
Lotus root
Shiso leaves
Mushrooms
Carrots
BATTER
2 egg yolks
475ml cold water
60ml ice cubes
200g plain flour
DASHI
Kombu - soak for 30 mins
Bonito flakes
1L Water
This makes Dashi stock
1. Clean kombu with damp cloth
2. 1 litre of water, bring to simmer, just before remove kombu
3. Add 30g bonito flakes, simmer for 1 min then take off heat and allow to steep for 10mins
4. Strain and its ready
DIPPING SAUCE
225ml Dashi
60ml soy
60ml mirin
Mooli
Ginger
TEMPURA | Step by step how to ─ Food Busker
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