Allow this hearty stew to simmer while you are at work. Serve with rice or hot, fresh rolls straight out of the oven.
| Prep Time: | 25 mins |
| Cook Time: | 15 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons light soy sauce
- 2 tablespoons mirin
- ⅛ teaspoon dashi granules
- 1 ¾ cups chilled water
- 2 egg yolks
- 1 ½ cups all-purpose flour
- 1 quart vegetable oil for deep frying
- 1 sweet potato, peeled and sliced into 1/4-inch slices
- 1 onion, sliced into half-rings
- 1 bell pepper, sliced
- 1 cup fresh green beans, trimmed
- ¾ cup shiitake mushrooms
Instructions
- Whisk light soy sauce, mirin, and dashi granules together in a bowl for the sauce; set aside.
- Whisk water and egg yolks together in a bowl until well combined. Sift in flour and whisk until just combined; batter will be a bit lumpy.
- Heat vegetable oil in a wok or a deep saucepan until very hot, but not smoking.
- Dip sweet potato, onion, bell pepper, green beans, and shiitake mushrooms one by one into the batter and transfer immediately into the hot oil. Deep-fry tempura in batches, making sure to not overcrowd the wok, until batter is golden brown, 2 to 3 minutes per side. Remove from oil and transfer to a plate lined with paper towels to drain excess oil. Repeat until all vegetables have been used. Serve hot with dipping sauce.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts
| Calories | 350 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 68 mg |
| Dietary Fiber | 4 g |
| Protein | 7 g |
| Saturated Fat | 3 g |
| Sodium | 216 mg |
| Sugars | 7 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |