Tempura with seafood and vegetables | Kikkoman UK Recipe
Tempura with seafood and vegetables ✭ easy to make & delicious ✭ packed with umami power ✭ get inspired
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Cooking tools:
- Saucepan
- Fine-mesh sieve
- Grater
- Peeler
- Whisk
- Mixing bowl
- Kitchen scale
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Pot
- Deep-fry thermometer
- Spider strainer
- Stove
- Refrigerator
- Paper towel
- Plate
- Serving platter
Ingredients
- 300 ml vegetable or fish stock
- 2 tbsp Kikkoman Naturally Brewed Soy Sauce
- 1 tbsp Kikkoman Mirin-Style Sweet Seasoning
- 2 tsp sugar
- 150 g white radish (daikon)
- 30 g ginger
- 400 ml sparkling mineral water
- 1 egg
- 200 g flour
- 60 g cornflour
- 150 g squid fillet or calamari
- 10 raw king prawns, peeled
- 8 fresh shiitake mushrooms
- 1 red pepper
- 1 courgette
- 1 sweet potato
- 1 aubergine
- 2 tbsp flour
- 1 l sunflower oil for deep-frying
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