Japanese Tempura Vegetables with a Miso Mayo

Serves 4

Time 30 minutes

Ingredients

For the Togarashi Seasoning

1 tbsp whole Szechuan peppercorns

2 tbsp dried orange peel

¼ cup red chilli flakes

1 tbsp black sesame seeds

1 tbsp white sesame seeds

1 tbsp nori (dried seaweed)

1 tsp ground ginger

For the Miso Mayo Dipping Sauce

1 cup kewpie mayo

1 tbsp white miso paste

1 tbsp togarashi seasoning

2 zucchini, cut in half and then into quarter wedges

1 large eggplant, cut in half and then into wedges

1 lotus root, peeled and cut into ½ cm rounds

4 king oyster mushrooms, cut into quarters wedges

2 red capsicum, deseeded and cut into quarters

For the Tempura Batter

1 cup plain flour

¼ cup corn flour

½ tsp baking powder

300ml cold soda water

3 ice cubes

6 cups veg or canola oil

Method

To make the togarashi seasoning, heat a frying pan over low-medium heat. Add all ingredients to the pan and stir, toasting for 2 minutes or until fragrant. Place spices in a bowl and let cool before blitzing in a spice grinder.

For the miso mayo, mix all ingredients together in a bowl and set aside.

Heat the oil in a large, deep pan over medium-high heat until the oil is hot (170°C) or you can test if not enough with a little bit of batter. If it bubbles and sizzles straight away you’re ready to go.

Mix all batter ingredients (except the ice cubes) in a large bowl until just mixed together. Don’t overmix. Add the vegetables to the tempura batter and add the ice cubes to keep it cold.

In batches, carefully transfer the vegetables to the hot oil, frying for 3 minutes or until golden and crispy. Remove onto a cooling rack with a tray underneath to catch excess oil.

Sprinkle the tempura vegetables with the togarashi seasoning and serve with miso mayo dipping sauce.