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Gluten Free Tempura

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Ingredients
  

Tempura Batter

  • ⅔ cup rice flour (rice powder)
  • 2 tsp gluten free mayonnaise can be substituted with 1 large egg
  • 5 oz cold water if an egg is used instead of mayonnaise, only add enough water to equal 3/4 cup

Tempura

  • 4 cups neutral-flavored oil (vegetable, canola, rice, etc)
  • favorite vegetables sliced thin (1/8 inch) sweet potato, onion, green beans, okra, eggplant, etc

Tempura Dipping Sauce

  • ¾ cup gluten free dashi (Japanese soup stock) can be substituted with gluten free vegetable broth or chicken broth
  • 3 tbsp gluten free soy sauce
  • 3 tbsp mirin (sweet rice wine) can be substituted by combining 3 tbsp sake or sherry + 3 tsp sugar

Instructions
 

Prepare Tempura Batter

  • Combine rice flour, mayonnaise, and cold water. Make sure the water is very cold.
  • Whisk ingredients until there are no lumps. Keep the batter in the refrigerator until you're ready to deep fry.

Deep Fry

  • Heat 4 cups of oil to 340℉.
  • Before deep frying, make sure to pat the ingredients dry with a paper towel (extra moisture will dilute the batter). Whisk the tempura batter each time before dredging the ingredients.
  • Coat individual slices of vegetables with batter.
  • Place vegetables in the pan in a single layer, without overlapping. Don't overcrowd the pan.
  • Deep fry at 340℉ for about 3 minutes, or until desired shade of golden brown.
  • Shake off excess oil and transfer to a wire rack or a plate lined with a paper towel.
  • Be sure to remove crumbs from the oil in between each batch.
  • Serve immediately with dipping sauce.

Tempura Dipping Sauce

  • Combine dashi, soy sauce, and mirin.