Tempura Vegetables with Ponzu Dipping Sauce

Instructions

1. Prepare the vegetables
   Wash and cut all vegetables as indicated. Pat them completely dry with paper towels. Moisture will prevent the batter from adhering properly.
2. Make the tempura batter
   In a large bowl, lightly whisk the egg with ice-cold water. Sift the flour and cornstarch together, then gently fold into the egg mixture. The batter should be lumpy - do not overmix. Keep the batter cold by placing the bowl over another bowl filled with ice.
3. Heat the oil
   In a deep, heavy pot, heat the vegetable oil to 350°F (175°C). Use a cooking thermometer to monitor the temperature. The oil should be 2-3 inches deep.
4. Fry the vegetables
   Working in small batches, dip the vegetables in the cold batter, allowing excess to drip off. Carefully lower them into the hot oil. Fry until the batter is light golden and crisp, about 1-2 minutes for tender vegetables and 2-3 minutes for denser ones like sweet potato. Do not overcrowd the pot.
5. Drain and keep warm
   Remove the vegetables using a slotted spoon or spider strainer. Place on a wire rack lined with paper towels to drain excess oil. Keep warm in a 200°F (95°C) oven while frying remaining batches.
6. Prepare the ponzu dipping sauce
   In a small bowl, combine the ponzu sauce with grated daikon and ginger. Stir well and divide among small dipping bowls.
7. Serve
   Arrange the tempura vegetables on a serving platter. Serve immediately with the ponzu dipping sauce while still hot and crispy.