Tempura Vegetables
| Yield: | 8 Servings |
| Categories: | Vegetarian, Ethnic, Japanese, Vegetables |
| 1/4 | c | Warm broth or water |
| 1 | tb | Sugar |
| 1 1/4 | c | Soy sauce |
| 1/4 | c | Sake or dry sherry |
| 1 | tb | Fresh grated ginger |
| 1 | tb | Sesame oil |
| 1 | ts | Hot chili oil |
| 2 | tb | Fresh lemon juice or rice vinegar |
| FOR THE VEGETABLES | ||
| 1 | Eggplant (about 1/2 lb) | |
| 16 | Fresh snow peas; stemmed | |
| 1/2 | lb | Fresh small mushrooms, like shitake or oysters, cut in half |
| 1 | sm | Sweet potato, peeled and cut into 1/4" slices |
| 1 | Bell pepper, green or red, stemmed, seeded and cut into 8 slices | |
| Peanut oil for frying | ||
| 1 | Egg yolk | |
| 2 | c | Ice-cold water |
| 1/8 | ts | Baking soda |
| 1 2/3 | c | All-purpose flour |
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