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Ten Tsuyu (Tempura Dipping Sauce) & Kakiage (Mix Vegetable Tempura)

4 servings

>Ten Tsuyu - Tempura Dipping Sauce


400ml Water


Put all of the ingredients in a small pan and bring to boil. Take off from heat and cool it down.

>Kakiage - Mix Vegetable Tempura


2 small carrots - cut into thin strips

2 small onions - sliced

150g Enoki Mushrooms - ends trimmed and shredded

A few tablespoons Flour for dusting vegetables

Canola oil and Carwari Extra Virgin Sesame Oil for deep frying

(Tempura Batter Mix)

10 Tablespoons Flour

4 Tablespoons Corn Starch

1to 2 teaspoons Carwari White Dashi (Optional)

A pinch of sea salt

200ml Cold water


1. Place all of the cut/sliced vegetables into a bowl and dust with flour lightly.

2. Mix well 2 kinds of flour of the tempura batter mix in another bowl and add salt and White dashi. Add the cold water and stir till just combined. Do not stir too much; it's better to leave lumps of flour.

3. Heat the oil in a large and deeper frying pan, just bring to simmer.

4. Coat the vegetables in the batter lightly and deep fry until the batter is crispy and golden.

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