Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa, Kiyomi Mikuni

Tempura with dipping sauce

Name: Tempura with dipping sauce (Tempura to tentsuyu)
Yield: serves 4
Cuisine: Japan
Ingredients: ½ aubergine; 2 tbsp & 2 tsp soy sauce; 2 asparagus; ⅓ carrot; 200 ml dashi; Cooking oil, for deep frying; 8 small green peppers; Grated daikon radish, and ginger, as needed; 4 baby corn; 4 shiitake mushrooms; 1 small egg yolk; 2 tbsp & 2 tsp mirin; 12 prawns; 400 g plain flour, for tempura batter

Tempura to tentsuyu

Preparation info

serves
4

Difficulty
Easy

Appears in

Dashi and Umami

By Heston Blumenthal , Pascal Barbot , Nobu Matsuhisa and Kiyomi Mikuni

Published 2009

About

Ingredients

For the tempura dipping sauce

200 ml dashi
2 tbsp & 2 tsp

Asia
Japan
Fish course
Pescatarian

Method

Place the ingredients for the tentsuyu (dipping sauce) in a pan and heat. Once boiled, remove from the heat.
Peel and devein the prawns, leaving their tails on, then make a few small cuts to their under side.
Remove the stem of the peppers and make a few holes using a bamboo skewer. Cut the carrot into 2 mm thick 3 cm x 4 cm strips. Cut the bab