Yasai tempura

Preparing the vegetables:

1. 1Cut the vegetables into thin slices.

Preparing the tempura batter:

1. 2In a bowl, lightly beat the egg.
2. 3Add the cold water and mix well.
3. 4Gradually add the sifted flour to the egg and water mixture, stirring gently — the batter should remain a little lumpy.
4. 5Do not overmix the batter, as this will make it too smooth and prevent bubbles from forming during frying.

Preparing the sauce:

1. 6In a saucepan, combine the soy sauce, mirin, sugar, and katsuobushi.
2. 7Heat over medium heat, stirring regularly.
3. 8Once the liquid begins to simmer, remove from heat and let cool to room temperature.

Frying the tempura:

1. 9Put a little flour on a plate.
2. 10Dip the vegetables in the flour, then in the tempura batter, and fry in oil at 180°C until golden and crispy.
3. 11Drain on paper towels to remove excess oil.
4. 12Serve immediately with the previously strained sauce.