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In pot or saucepan, preheat oil to 330 degrees F. Prepare baking sheet with paper towels and cooling rack.
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For tempura batter, sift 1 cup flour into bowl. Pour in water, and stir for 20 seconds. (Note: Flour lumps are OK. Don’t over mix.)
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Dust vegetables with remaining flour and dip into tempura batter. Let excess batter drip off vegetables, then place into oil, leaving sufficient space to fry.
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Fry until lightly crispy, turning regularly to ensure even cooking.
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Cook sweet potatoes 3 minutes, bok choy 1 minute, carrots 3 minutes, asparagus 2 minutes, kabocha squash 3 minutes, shiitake mushrooms 1 minute, eggplant 1 minute, shishito peppers 40 seconds and shiso leaves 40 seconds.
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For sauce, stir together broth with sauce ingredients.