Elegant Assorted Vegetable Tempura Platter with Matcha Salt and Dashi Dipping Sauce

Prepare the Dipping Sauce & Matcha Salt

1. In a small saucepan, combine the dashi stock, soy sauce, mirin, and sugar. Bring to a gentle simmer for 1 minute until the sugar dissolves. Pour into a small serving bowl and let it cool slightly, then spoon the grated daikon radish on top.
2. In a separate tiny dish, thoroughly mix the matcha powder and fine sea salt until uniform, then set aside.

Prepare the Vegetables

3. Ensure all of your prepared vegetables are completely dry. Pat the sweet potato, zucchini, shiitake mushrooms, and asparagus spears with paper towels. Lightly dust them with a tiny pinch of plain flour, shaking off any excess, which helps the batter adhere.

Make the Tempura Batter

4. In a medium bowl, lightly whisk the egg yolk and ice-cold water together.
5. Sift the plain flour and cornstarch directly into the bowl. Using chopsticks, mix very briefly—for no more than 10 seconds. The batter must remain cold, lumpy, and slightly under-mixed to ensure a delicate, lacy texture when fried.

Fry the Tempura

6. Heat the neutral frying oil in a deep, heavy-bottomed pot or wok to 170°C (340°F).
7. Working in small batches to keep the oil temperature steady, dip the vegetables into the cold batter, let the excess drip off, and gently lower them into the hot oil.
8. Fry for 2 to 3 minutes, turning once, until the batter is ultra-crisp and pale gold. Do not let it brown deeply. Drain immediately on a wire rack or paper towels.

Assemble and Serve

9. Arrange the hot, crispy vegetables artfully on a serving platter. Serve immediately alongside the warm dashi dipping sauce and the vibrant green matcha salt.