Crispy Root Vegetable Tempura with Savory Tamari Dipping Sauce

1. Make the Dipping Sauce

Combine a piece of kombu, a tablespoon of sugar, and a cup of water in a small saucepan. Bring it to a boil, then remove from heat and let it cool for 15 minutes. Once cooled, stir in half a cup of tamari, a quarter cup of mirin, a teaspoon of sesame oil, and a teaspoon of ginger juice. Just before serving, add some grated daikon for extra flavor.

2. Prepare Parchment Paper

Cut three 4 by 4-inch squares of parchment paper to use later for frying.

3. Heat the Oil

Pour 4 to 6 cups of sunflower oil into a cast-iron skillet and heat it to 375°F. You can test the temperature by dipping a wooden spoon into the oil; if bubbles form around it, the oil is ready.

4. Preheat the Oven

While the oil heats, preheat your oven to 200°F. This will keep the tempura warm and crispy until serving.

5. Prepare an Ice Bath

Fill a large bowl with ice and some water to create an ice bath.

6. Mix the Dry Ingredients

In a large bowl, whisk together 2¼ cups of cake flour, 5 tablespoons of arrowroot powder, 2 teaspoons of baking powder, 1 teaspoon of fine sea salt, and ¼ teaspoon of ground black pepper.

7. Add Club Soda

Pour 2 cups of chilled club soda and 4 ice cubes into the bowl with the dry ingredients. Stir gently to combine, leaving a few lumps in the batter. Place this bowl in the ice bath to keep it cold, which is key to achieving a crispy texture.

8. Coat the Vegetables

Add 1 cup of thinly sliced white onion, ¾ pound of julienned parsnips, ¾ pound of julienned carrots, and ¾ pound of julienned burdock to the batter. Mix gently to coat the vegetables evenly.

9. Fry the Kakiage

Using tongs, place small batches of the vegetable mixture onto the parchment paper squares. Carefully slide these into the hot oil and fry for about 1 minute per side until crisp and golden. Use a wire skimmer or slotted spoon to transfer the tempura to a paper towel-lined plate, then keep them warm in the preheated oven.

10. Combine Toppings

In a small bowl, combine ¼ cup of shichimi togarashi and 1 tablespoon of black sesame seeds. This will be sprinkled over the tempura just before serving.

11. Serve

Arrange the tempura on a large serving platter, sprinkle with minced scallions, and serve with the tamari dipping sauce on the side.