tempura batter:
200 ml cold soda water
1 egg
120 g plain flour
pumpkin
shiitake mushrooms
ladies’ fingers
carrots
shiso leaves
prawns
fish
sauce:
3 tbsp soy sauce
2 tbsp mirin
2 tbsp sugar
2 tbsp shirodashi or regular dashi stock
1 L vegetable oil, for frying
freshly cooked Japanese rice, to serve
First, make the sauce. Combine all the ingredients in a saucepan and bring to a simmer. Cook for 2-3 minutes, until the sauce is slightly thickened. Set aside. Heat up the vegetable oil in a large pot or wok to 180C. Slice your desired ingredients into thin pieces.