FOR THE TEMPURA SAUCE 75gm kikkoman soy sauce 75gm mirin 35gm hondashi moto (available in all supermarkets) 25gm sugar 200gm water 5gm grated radish 5gm grated ginger
FOR THE TEMPURA BATTER 100gm tempura floor (available in all supermarkets) 100gm cold water 1pc egg yolk
METHOD TO PREPARE THE TEMPURA SAUCE: Mix the Tempura sauce ingredients into a saucepan. Bring to the boil and turn down to simmer for 10 minutes. Place in a bowl and allow to cool.
TO PREPARE THE TEMPURA BATTER: mix all the Tempura batter ingredients in a bowl and mix well. Then add the vegetables. Heat oil and pour teaspoons of the prepared batter. Fry until golden brown and crisp. Heat the prepared Tempura sauce until luke warm. Serve the Tempuras with the sauce.