Vegetable Tempura

Makes 4 servings

Ingredients:

Tempura Batter:

1 cup cold water or cold beer
1 tablespoon vegetable oil
1 egg yolk
1 cup sifted unbleached flour
1 tablespoon cornstarch
1 teaspoon baking powder
1 teaspoon garlic powder
1/2 teaspoon paprika
1 teaspoon salt

Dipping Sauce:

2 tablespoons rice wine vinegar
1/2 cup soy sauce
1 teaspoon Mirin
1 tablespoon ginger, grated
1 tablespoon sliced scallions

Preparation:

Batter:

In one bowl, mix all liquid ingredients. In another, mix dry
ingredients. Slowly stir wet into dry, making sure to scrape the
bottom of the bowl frequently for stray clumps.

Dipping Sauce:

Combine all ingredients in bowl. Stir to combine. Keep Chilled until
use.

For tempura vegetables, simply drop your choice of veggies (zucchini,
mushrooms, broccoli, etc.) into the batter, remove with tongs and drop
into hot (350 degrees) peanut oil until golden brown. Serve with
dipping sauce on the side.