It's pretty easy as long as you get the prep-work done beforehand. 3/4 cup flour, 1/4 cup cornstarch, 1/2 tsp salt, 1/2 tsp sugar, 1 tsp baking powder. Sift together. Make sure all your vegetables/meaty bits are cut up and within reach, with elbow-room (and if it's a solid thing like a sweet potato, *thin* slices). Heat up your oil, get it up to around 350 F, though a little below doesn't kill it.
Beat one egg a little, pour in 1 cup cold seltzer water, pour that into dry stuff, beat it up with a fork for a few seconds but leave lumps, don't go all-out to get it smooth. Then it's just dunking, frying and letting drain.
The sauce is just a cup of water, tablespoon of dashi granules, two tablespoons soy sauce and a quarter cup of cheap sweet white wine.
I was just using straight canola, my dad mentioned that one usually would use peanut oil- basically any vegetable oil that's not going to go smoky too easily, like olive oil.
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Beat one egg a little, pour in 1 cup cold seltzer water, pour that into dry stuff, beat it up with a fork for a few seconds but leave lumps, don't go all-out to get it smooth. Then it's just dunking, frying and letting drain.
The sauce is just a cup of water, tablespoon of dashi granules, two tablespoons soy sauce and a quarter cup of cheap sweet white wine.
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