Tempura

Mix together the ingredients for the batter and place in fridge. Clean and rinse the vegetables and cut into bite-sized pieces. Remove the hard stems from the mushrooms but otherwise leave whole. Dip the prawns, squid and vegetables in the batter and deep fry in hot oil until golden. Place on kitchen paper to allow oil to drain off. For the dip, mix together vegetable/fish stock, mirin and soy sauce, heat and quickly distribute between four small bowls. Place the radish in the middle of the sauce and sprinkle with grated ginger. Dip the fried fish and vegetables into the sauce. The dish should be served promptly.

For vegetarians: Other ideal vegetables are aubergines, courgettes, peppers, onions and sweet potatoes.

General information: Dashi is traditionally used for the dip in Japan. This stock made from bonito flakes, water and kombu which is also often used for soups in Japanese cuisine.

Preparation time: 1h
Per portion: 1240 kJ / 296 kcal