Prepare Ahead

The dipping sauce can be made up to 2 days in advance and stored in the refrigerator, covered, until required.

Instructions

1. 1

   To make the dipping sauce, put the sake, soy sauce, sugar, and 2 tbsp water in a small bowl, mix together, then set aside.

   
   

2. 2

   Pour in oil to a depth of 7.5cm (3in) in a heavy saucepan and place over a medium-high heat to 190°C (375°F), or until a cube of day-old bread browns in less than 1 minute. Meanwhile, lightly whisk together the flour, 450ml iced water, and egg yolk in a bowl. The batter should remain lumpy, which is what makes the tempura light.

   
   

3. 3

   Dip the vegetable pieces into the batter in batches, letting any excess batter drip back into the bowl. Drop the battered vegetables into the hot oil and deep-fry for 1–2 minutes on each side, or until golden brown. Use a slotted spoon to remove them from the pan and drain well on kitchen paper. Keep warm while frying the remaining vegetables.

   
   

4. 4

   Serve immediately with small individual bowls of the dipping sauce.