The dipping sauce can be made up to 2 days in advance and stored in the refrigerator, covered, until required.
To make the dipping sauce, put the sake, soy sauce, sugar, and 2 tbsp water in a small bowl, mix together, then set aside.
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.
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.
Serve immediately with small individual bowls of the dipping sauce.
- 800ml sunflower oil, for deep-frying
- 200g plain flour
- 1 egg yolk
- 200g runner beans, trimmed, thinly sliced or chopped
- 200g broccoli, trimmed, thinly sliced or chopped
- 200g carrots, trimmed, thinly sliced or chopped
- 220g spring onions , trimmed, thinly sliced or chopped, 4 strips to garnish
- 2 tbsp sake
- 2 tbsp soy sauce
- 2 tbsp caster sugar
Total time required
- Preparation time:
- Cooking time:
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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008
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