Vegetable Tempura

Name: Vegetable Tempura
Ingredients: 1/2 liter of water; 2 cups of wheat flour; 1 egg; 1 carrot; 1 bell pepper; 1 zucchini; 1 onion; 1/4 cup of cauliflower florets; 1/4 cup of broccoli florets; 5 whole corn kernels; Wheat flour for coating; Oil for frying; Sauce; 1 cup of water; 1 spoonful of fish stock powder (or dashi); 1 pinch of Aji-no-moto seasoning; 1/4 cup of soy sauce; 1/4 cup of sake

1
1/2 liter of water
2
2 cups of wheat flour
3
1 egg
4
1 carrot
5
1 bell pepper
6
1 zucchini
7
1 onion
8
1/4 cup of cauliflower florets
9
1/4 cup of broccoli florets
10
5 whole corn kernels
11
Wheat flour for coating
12
Oil for frying
13
Sauce
14
1 cup of water
15
1 spoonful of fish stock powder (or dashi)
16
1 pinch of Aji-no-moto seasoning
17
1/4 cup of soy sauce
18
1/4 cup of sake

Ingredients

1
1/2 liter of water
2
2 cups of wheat flour
3
1 egg
4
1 carrot
5
1 bell pepper
6
1 zucchini
7
1 onion
8
1/4 cup of cauliflower florets
9
1/4 cup of broccoli florets
10
5 whole corn kernels
11
Wheat flour for coating
12
Oil for frying
13
Sauce
14
1 cup of water
15
1 spoonful of fish stock powder (or dashi)
16
1 pinch of Aji-no-moto seasoning
17
1/4 cup of soy sauce
18
1/4 cup of sake

Directions

1
Mix all the sauce ingredients and bring to a boil. Reserve
2
Beat the egg with water and wheat flour until smooth. Reserve
3
Slice the carrot, bell pepper, zucchini, onion, cauliflower, and broccoli into thin strips and reserve them
4
Coat the vegetables in wheat flour and then in the prepared batter
5
Fry them in hot oil and serve with the sauce.

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