This is good as an appetizer or served over rice or noodles as a meal.

Vegetable Tempura Appetizer

yield: enough for 4 people

2 large carrots
1 large zucchini
1 red bell pepper
1 c. broccoli florets
4 green onion stalks
(or any other solid, hearty vegetables of your own choosing)

1 egg
1 c. VERY COLD water
3 tbls. sake or dry white wine(chardonnay or sauvignon blanc)
1 c. flour

1 c. boiling water
1 tbsp. sugar
3 tbsl. sake/dry white wine
1/4 c. soy sauce

1. Slice carrots, zuchinni, and bell pepper very thinly, approx. 1/4 inch thick. Pat dry if wet at all and set aside. Your batter will not stick to wet veggies.
2. Beat egg, mix in cold water and sake or wine, then whisk in flour. 3. In a large frying pan heat one inch of vegetable oil. Oil should be hot enough so that if you flick a drop of water at it it spits back at you, or about 450 degrees.
4. Set up a plate with paper towels or napkins to place veggies on, post-frying, to drain and cool.
5. Dip veggies, one at a time in batter then place them, gently, into frying pan. Cook approx. 1 minute on each side. You want to take them out before they actually look like they're done. This is a bit deceiving, but they will be done when they're barely golden. I suggest using tongs or a slotted spoon for turning the veggies and removing them. Don't crowd the pan too much and make sure that each piece is covered by the oil to ensure even cooking.
If you are a quick draw in the kitchen you can do this next step while the last batch of vegetables is frying. If not, just do it before you start the frying process. I don't recommend doing it after though, as your veggies will turn to cold mush very quickly once they are done.
6. Boil 1 c. water in a small sauce pan. Reduce to simmer and add sugar. When sugar is dissolved add sake/wine and soy sauce. simmer 1 minute and remove from heat. pour into small dipping saucers or cups.


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