Tempura with seafood and vegetables
Tempura with seafood and vegetables ✭ easy to make & delicious ✭ packed with umami power ✭ get inspired
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kikkoman.eu.
Cooking tools:
- Deep-fry thermometer
- Kitchen scale
- Fine-mesh sieve
- Grater
- Spider strainer
- Chef's knife
- Cutting board
- Peeler
- Pot
- Saucepan
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Stove
- Refrigerator
- Paper towel
- Spoon
- Plate
- Serving platter
- Serving bowl
Ingredients
- 300 ml vegetable or fish stock
- 2 tbsp Kikkoman Naturally Brewed Soy Sauce
- 1 tbsp Kikkoman Mirin-Style Sweet Cooking 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 litre sunflower oil for deep-frying
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