Vegetable Tempura

 Vegetable tempura

½ pound fresh broccoli

½ pound fresh green beans, cut into 2 inch lengths

½ pound fresh asparagus spears, cut into 2 inch lengths

1 medium onion, sliced and separated into rings

1 small eggplant, peeled and cut into 1 inch cubes

1 cup flour

2 tablespoons cornstarch

1 cup ice-water

1 egg yolk

2 stiff beaten egg whites

Cooking oil

Tempura sauce

Condiments

Prepare broccoli in spears; cut off buds and cut remaining stalk into 1 inch pieces. Bring broccoli and other vegetables to room temperature. 

To make batter, stir together the flour, cornstarch and ½ teaspoon salt; make a well in the center. Combine ice-cold water and egg yolk; add all at once to the flour mixture. Slowly stir just until moistened (a few lumps should remain). Fold in the egg whites. Do not allow batter to stand more than a few minutes before using. Pour oil into a deep saucepan to a depth of 2 inches (or deep fryer or electric fondue cooker) and heat to 400 degrees. Add 1 teaspoon of salt. 

Dip vegetables into batter, swirling to coat. Drain off excess. Fry, a few at a time, for 2 to 3 minutes; drain. Pass tempura, sauce and condiments.

Tempura sauce

 In saucepan mix 1 cup water

½ cup soy sauce

¼ cup dry sherry

1 teaspoon sugar

1 teaspoon instant chicken bouillon granules.

 Cook and stir till boiling. 

Condiments

1) Ginger root

2) Equal parts grated turnip and radish, mixed

3) ½ cup prepared mustard mixed with 3 tablespoons soy sauce