Author: Dani Lind
Recipe type: Main Dish
Use this recipe for a wide variety of vegetables – it’s stunning, impressive, delicious & really highlights each vegetables uniqueness.
- 1 egg
- ½ c. ice water
- 1½ c. white all-purpose or cake flour
- 4-5 cups of mixed cut vegetables (any desired amount of any may be used)
- fennel bulbs (1/2” wide slices)
- cauliflower (1” florets)
- cabbage (1/2” thick wedges)
- scallions (2” whole pieces) or onions (1/2” thick slices)
- peas (whole)
- mushrooms (shiitake or white button, whole)
- broccoli (1” florets)
- green beans (whole)
- zucchini (1/2” diagonal slices).
- high heat oil for frying (sesame, peanut, vegetable, and/or safflower oil)
- grated diakon radish for garnish
- 1 c. vegetable stock
- 2 Tbsp. mirin (Japanese sweet cooking wine)
- ¼ c. soy sauce/tamari
- 1 Tbsp. fish sauce (optional)
- 1 Tbsp. sugar
- In a medium bowl, beat egg lightly and beat in ½ cup ice water.
- Add 1 cup of the flour and stir just a few times to barely mix
- Don’t over-mix or your batter won’t be light & fluffy like you want it to be.
- Put remaining ½ c. flour in a shallow bowl.
- In a large deep skillet or wok, heat 3 inches of oil to 340 degrees.
- Dredge each vegetable piece in flour, shake off excess, & dip in batter.
- Immediately shake off excess batter & slide into the hot oil
- Cook small batches of each type of vegetable until the outsides are crisp and light gold. Pull out of oil with metal tongs or a slotted spoon & drain on a rack.
- Bring all ingredients to a boil, stir to dissolve sugar, and remove from heat.
- Cool to serve.
- Serve with grated diakon radish