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Vegetable tempura


Vegetable tempura Recipe

Ingredients:
  • 1 medium courgette
  • 4 baby aubergines
  • 150g plain flour
  • 1 tbsp cornflour
  • 1 egg
  • 100g rapeseed sunflower oil
  • 8 shiitake mushroom or 100g oyster mushrooms
  • 4 tbsp mooli wiped clean, finely grated
  • 3cm piece ginger , peeled and finely grated
  • 240ml dashi
  • 60ml marin
  • 60ml soy sauce
  • 5g katsuo flakes (optional)
Directions:
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Rank

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