Eggplant tempura, Japanese favorite

Now, you probably already know that a skilled cook can "tempura" anything, well, ALMOST anything... :) - shrimp, fish, sushi rolls, ice cream, bananas and yes... veggies - namely eggplant. Which happens to be my favorite. But as long as you know that possibilities are endless, I trust you will rock your own tempura set... Since I list the basic tempura batter mix and frying technique, you can always substitute the main ingredient (and, please, don't forget to share if you taste something truly noteworthy ;) ) I also list a pretty exciting- and authentic tempura sauce. It may take some ingredients sourcing, but I am certain it is worth the effort! Well, let's begin...

You are going to need:

1/2 cup of thrice sifted flour 
1 egg yolk (optional)
1/3 cup cold water (use sparkling water if you can)
for batter,

half a quart of vegetable oil for frying


1 middle size eggplant 

as main ingredient

Beat the egg yolk and water together, then gradually add flour, stirring gently from the bottom with a tea spoon or a pair of chopsticks. Do not stir too much, some flour should be visible on top. 
Meanwhile heat the oil in a frying pan (deep fryer is better, of course), up to 350 degrees and do your best to maintain constant temperature.  
Cut up the eggplant into thin, long slices - sort of as you would do for french fries, dust those first in some flour, then dip into the batter until thoroughly coated, pick it out with a spoon and gently plop into the oil (take care not to get burned end especially not to let any water drops contact the hot oil), then fry until lightly browned. IF you do not wish to take the skin of eggplant off (I prefer to leave the vegetables I eat as whole as possible) then put the eggplant in oil skin side first, so as to sear the batter in quickly and not to let it slide off the slippery skin, leaving it bare. Serve immediately after cooking with some coarse sea salt, your favorite dip or this special tempura sauce:


You are going to need

1/4 cup tablespoons of dashi (Japanese fish stock)
or same amount of clam juice as a substitute
4 tablespoons of sake
4 tablespoons of soy sauce
1/2 teaspoon sugar
1 teaspoon grated white radish
1/3 teaspoon powdered ginger

Mix together fish stock or clam juice, sake, soy sauce, and sugar - lightly warm to aid mixing, if you have extra time. Set aside in a small bowl. Add grated radish and ginger to the sauce (no need to mix in) right before serving.

I hope you will enjoy this easy and delicious veggie tempura recipe! And if you try the sauce, please let us know what you think! :) Thank you and happy eating!