Tempura is a Japanese dish of fried veggies and fish or prawns. I used pike for this, but most thin, boneless white fish work well. A thinner fish is preferred, because the batter and panko coating is not that thick. When frying, you can use both the batter and panko, or just the batter. Using the panko gives you a crispier end result, but it can be a bit messier. I used panko only for the fish. When frying, it’s important that the oil is hot enough. I don’t have a thermometer, so I use a piece of bread to check it. After frying transfer the tempura onto a wire rack to drain for a minute before eating. I recommend serving tempura with rice and miso soup.

• 500g white fish (pike)
• 2-3 small eggplants
• 1/2 a kabocha Squash
• ~12 snack peppers
• panko
• 1-2 eggs, depending on size
• 2 dl flour
• 2dl water, cold
• 2 dl dashi
• 2 tbsp soy sauce
• 2 tbsp mirin
• 2 tbsp sugar
• oil for frying

1. Prepare fish and vegetables. You should cut them relatively thin and around 2 bite sized. The eggplant is cut to a fan-like shape. Take care that the fish is completely boneless.
2. start heating the oil. Have a lid nearby
3. Beat eggs with water and add to flour.
4. Combine dashi, soy, mirin and sugar to create the dipping sauce
5. When oil is hot, you can start frying. For the veggies coating in the batter is enough, but with the fish, first coat in batter and then with the panko. I recommend frying one type at a time, to make timing easier. It should take 1-2 minutes to be cooked.