Vegetable Tempura

Ingredients:

Vegetables:

• 1 pc. zucchini
• 1 cup squash
• 6 pcs. oyster mushrooms
• 3 pcs. okra, cut in half
• 2 pcs. bell pepper (cut in quarters, deseeded)
• 1 bottle Dona Elena Pomace Olive Oil 1L

Tempura Batter:

• ½ all-purpose flour
• 1 tbsp. cornstarch
• ½ tsp. salt
• 1 tsp. baking powder
• 1 tsp. vinegar
• ½ cup cold water

Tempura Sauce:

• ¾ cup dashi
• 3 tbsps. soy sauce
• 2 tbsps. mirin
• 2 tsp. white sugar
• 1 tbsp. grated ginger
• 2 tbsps. grated radish

Procedure:

1. Make the tempura batter by mixing all the dry ingredients together with a whisk and add the wet ingredients slowly until fully incorporated.
2. Cut zucchini and squash in 1/4-inch-thick pieces.
3. Dredge all vegetables with flour.
4. Heat the pomace olive oil in a pot.
5. Dip the vegetable in batter then fry until crispy.

TEMPURA SAUCE:

1. Combine dashi, soy sauce, mirin, and sugar in a small saucepan.
2. Bring it to a simmer and let the sugar dissolved completely. Turn off the heat and let it cool for a bit before pouring into a container.

TO SERVE:

1. Serve the warm tempura dipping sauce with your vegetable tempura.
2. Grate radish and ginger and squeeze the water gently.
3. Squeeze water out gently and serve with the sauce.