1/2 cup carrot matchsticks
1/2 cup burdock matchsticks
1/2 cup yellow onions, sliced thin
1/4 cup green beans, sliced thin, diagonally
2 shiitake mushrooms, chopped
1 quart safflower oil, for deep-frying
2 tablespoons whole wheat pastry flour
3/4 cup tempura batter (see below)
tempura dipping sauce (see below)
1 cup whole wheat pastry flour
1 1/4 cup water
1 teaspoon arrowroot powder
2 dried shiitake mushrooms
1/2 cup water
1 tablespoon shoyu
1 teaspoon mirin
pinch of grated fresh ginger
Simmer the shiitakes and water together in a covered saucepan for 2 minutes. Remove the mushrooms. You can use these mushrooms in your kakiage. Add the shoyu and mirin and simmer for another minute. Add a pinch of grated ginger and set aside.
Begin heating the oil in a heavy pot over a medium-high flame. While it’s heating up, toss your vegetables together with 2 tablespoons of whole wheat pastry flour. Add 3/4 cup of tempura batter and mix throughly. When the oil comes up to 350ºF (180ºC) you can begin deep-frying. Pick up a loose “bird’s nest” of batter-coated vegetables about the size of your palm, and gently place it into the hot oil. Depending on the size of your pot, you can fry 2 to 4 pieces at a time. Don’t crowd them. Fry the nests until they are golden brown, about two minutes on each side. Serve with grated daikon and dipping sauce.
Yield: six four-inch pieces.