Mmm… Fried food. Amiright?!?
I have breaded my fair share of food in my time in the kitchen. So for this challenge, I wanted to tackle a type of batter that I had not previously used. Mike and I came up with the idea to make tempura. And then, we bumped that volume up to 11 by making a dashi based dipping sauce to go with.
When you get home tonight, make this. If the flavors don’t sell themselves, I don’t know what to tell you. You can use whatever veggies you like. We went with a mix of broccoli, zucchini, onion, carrot and green bell pepper. I’ve also used shrimp in subsequent batches.
The star here is the sauce. It could be from a Japanese restaurant.
And just a quick note on the sauce ingredients. Don’t be intimated by the dashi or mirin. I was able to pick these items up at my local Asian grocery store. They add so much flavor, you can’t skip them!! And you look like a freaking pro when you have people over and sling them some legit tempura sauce!