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Ingredients:
Eggplant
Baguio beans
Carrots
Kamote
Okra
Tempura batter:
1 cup cake flour
1 egg
2/3 cup ice cold water
Dash of baking powder
Oil for frying
Tempura sauce:
¼ teaspoon dashinomoto
½ cup water
2 tablespoon soy sauce
1 tablespoons mirin
2 tablespoon sake
½ teaspoon sugar
Procedures:
Remove the stem of the eggplant then slice diagonally 5 min. thick. Trim baguio beans and cut in half. Peel carrots and kamote then slice diagonally 5 min. thick. Trim ends of okra.
Prepare Tempura Batter: sift flour. Beat egg and water in a bowl. Add in sifted flour and dash of baking powder. Mix lightly without overbeating. Heat oil in a wok. Dip vegetables in the batter then deep fry until golden brown.
Combine all the ingredients for the sauce and bring to a boil. Transfer to a small bowl and serve with tempura.
