Name: Broccoli, pumpkin and onion tempura with soy dipping sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: Soy dipping sauce; 1/3 cup (80ml) sake; 1 small red chilli, seeded, finely chopped; 1/3 cup (80ml) salt-reduced soy sauce; 1/3 cup (80ml) mirin (japanese rice wine); Broccoli, pumpkin and onion tempura; 2/3 cup (100g) self-raising flour; 2/3 cup (100g) cornflour; 1 egg white, beaten; 300 millilitre chilled soda water; vegetable oil, to deep-fry; 2/3 cup (100g) plain flour; 2 large onions, cut into rings; 500 gram broccoli, cut into small florets; 500 gram pumpkin, peeled, thinly sliced; 3 lemons, halved

Broccoli, pumpkin and onion tempura with soy dipping sauce

These Japanese vegetable tempura are crisp and light as air. Delicious served with a spicy sake-soy dipping sauce.

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Serves 4

Prep

20M

Cook

20M

Total

40M

Ingredients

Soy dipping sauce

1/3 cup (80ml) sake

1 small red chilli, seeded, finely chopped

1/3 cup (80ml) salt-reduced soy sauce

1/3 cup (80ml) mirin (japanese rice wine)

Broccoli, pumpkin and onion tempura

2/3 cup (100g) self-raising flour

2/3 cup (100g) cornflour

1 egg white, beaten

300 millilitre chilled soda water

vegetable oil, to deep-fry

2/3 cup (100g) plain flour

2 large onions, cut into rings

500 gram broccoli, cut into small florets

500 gram pumpkin, peeled, thinly sliced

3 lemons, halved

Method

1.To make soy dipping sauce, place sake in a small saucepan on medium heat and bring to boil. Reduce heat to low and simmer for 2 minutes, until reduced slightly. Stir in chilli, soy sauce and mirin. Remove from heat. Set aside to cool.

2.Preheat oven to 160°C (140°C fan-forced). Sift self-raising flour and cornflour into a large bowl. Using chopsticks, stir in egg white and soda water until almost smooth. Season with salt.

3.Pour enough oil into a large heavy-based saucepan to reach a depth of 10cm. Heat on high, until a cube of bread sizzles on contact. Place plain flour in a baking pan. Dust vegetables in flour to lightly coat. Dip into batter, allowing excess to drip off. Deep-fry vegetables, in small batches, for 2 minutes, until golden brown and crisp, reheating oil between batches.

4.Using a large slotted spoon, transfer vegetables to a baking pan or plate lined with paper towel to drain. Place on a baking tray in oven to keep warm while cooking remaining vegetables.

5.Serve tempura vegetables with lemon halves and soy dipping sauce.

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