Vegetable Tempura
INGREDIENTS
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Batter
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2 Egg Yolks
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2 cups Rice Flour (plus additional to dredge)
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2 cups Ice Cold Seltzer Water
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pinch Salt
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Vegetables
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1 head Broccoli (cut into large; evenly sized pieces)
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1 head Cauliflower (cut into large; evenly sized pieces)
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3 Carrots (peeled and cut into evenly sized pieces)
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1/4 pound Green Beans (trimmed)
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1/4 pound Shiitake Mushrooms (trimmed; cut into evenly sized pieces)
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1/2 pound Asparagus (trimmed; cut into evenly sized pieces)
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Vegetable Oil (for frying)
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Soy Dipping Sauce
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1/2 cup Low Sodium Soy Sauce
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3 tablespoons Rice Wine Vinegar
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2 Scallions (thinly sliced)
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1 tablespoon Ginger (grated)
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1 teaspoon Sesame Oil
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Lemon Juice (to taste)
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Sambal Oelek (to taste)
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Wasabi Dipping Sauce
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1 cup Greek Yogurt
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1 tablespoon Wasabi Paste
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Juice and zest of 1 Lime
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