INGREDIENTS:
20gm carrots
20gm onions
20gm eggplant
10gm green pepper
10gm sweet potato

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.