Japanese battered meat and vegetables, dipped in kikkoman.
1 small piece Sweet Potato peeled and sliced
1 small piece Potato peeled and sliced
1 piece Carrot peeled and small
8 pieces String Beans trimmed
8 pieces Shrimp peeled and deveined
6 cups Oil heat oil
2 cups All Purpose Flour
1.5 tablespoon Baking Powder
2 tablespoon Sesame Oil
1 piece Chives minced
0.25 cup Mirin mix
0.25 cup Dashi mix
1 can Mushroom
6 cups Oil
2.5 cups Ice Water
0.5 cup Soy Sauce (you can use kikkoman)
2 tablespoons minced Ginger
How to Cook
1. Heat oil in a deep pan.
2. In a separate pan, bring all ingredients for soy ginger dip except chives to a boil. Turn off the stove, sprinkle dip with chives and rest until needed.
3. Prepare tempura batter by mixing all ingredients, mixture will be lumpy.
4. Dip the sweet potatoes and potatoes in the batter one by one and gently slide them in the hot oil, cook for 3-4 minutes or until potatoes are soft. Do the same with the all the other ingredients; the carrots, shrimp, and string beans cooking for 2 minutes, and the mushrooms for 1 minute.
5. Serve immediately with soy ginger sauce.