Seasonal tempura

Name: Seasonal tempura
Yield: Serves 4
Cuisine: Japanese
Ingredients: 50 g coriander (leaves and stalks); 1.2 kg (net weight) freshly prepared vegetables (see method), such as: Jerusalem artichoke, beetroot, broccoli, potato, sweet potato, carrot, cauliflower, celeriac, baby leek, parsnip, kohlrabi, salsify, turnip; 80 g self-raising flour; 700 ml sunflower oil for deep-frying; nigella seeds and chilli flakes to taste; 80 g cornflour, plus extra to coat the vegetables; 1 tbsp caster sugar; grated zest and juice of 4 limes (about 80ml juice); 1 fresh green chilli; 2 tbsp water; ½ tsp salt; 4 tbsp sunflower oil; ¼ tsp salt; 6 cardamom pods; 210 g soda or sparkling water; 2 tsp rapeseed oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Plenty

By Yotam Ottolenghi

Published 2010

About

Here’s the perfect solution for all your vegetables. And it is breathtakingly delicious.

Ingredients

1.2 kg (net weight) freshly prepared vegetables (see method), such as: Jerusalem artichoke, beetroot, broccoli, potato, sweet potato, carrot,

Asia
Japan
Side dish
Vegetarian
Gluten-free

Method

Start with the sauce. Break the cardamom pods using a pestle and mortar and transfer the seeds to a food-processor bowl. Discard the pods. Add the rest of the ingredients and blitz to get a smooth, runny sauce.

Next prepare the vegetables. There aren’t any strict rules you must follow but try to keep them chunky and retain some of the natural shape of the vegetable where possible – for