Tempura with seafood and vegetables | Recipe | Kikkoman

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