This dish creates warmth and vitality – great for cold weather. Enjoy as a side dish or on top of a bowl of steaming hot noodles. Tempura is also very good for children and gives them lots of nourishing energy.

Ingredients:

The vegetables:
Several slices of hard winter squash – finely cut
1/2 cup cauliflower cut into small florets
1/2 cup carrots finely sliced
1/2 sweet potato peeled and finely sliced
1/2 onion finely sliced
Safflower oil for deep frying

The batter:
1 cup wholewheat pastry flour
1/2 cup corn flour
1/2 teaspoon sea salt
1 1/2 cups cold sparkling water

Dipping Sauce
1 tablespoon finely grated daikon or red radish
1 tablespoon shoyu
1 tablespoon mirin (rice wine)
1/2 cup spring water
1/2 teaspoon finely grated ginger

Preparation:

Place about 3 inches of oil in a small stainless or cast iron pot.

Heat slowly on a low flame. Turn the flame to high right before beginning to deep fry.

Meanwhile place the flours and sea salt in a mixing bowl. Add the sparkling water and mix lightly. Do not over mix. Let the batter sit for about 5 minutes.

Add a few pieces of vegetable to the batter and coat well.

Place in the hot oil and deep fry until golden in color. This takes about 1-3 minutes.

Remove and drain on paper towels.

Repeat with the rest of the vegetables.

Make the dipping sauce by combining all the dipping ingredients.

Serve immediately with the dipping sauce.