Vegetable tempura

Ingredients

• 400 g Jarlsberg
• 1 red pepper
• 1 green pepper
• 1 zucchini
• 1 onion
• 2 litres vegetable oil for deep-frying

Soy wasabi dip:

• 400 ml Kikkoman soy sauce
• 1 tsp wasabi powder

Tempura batter:

(You can also use store-bought tempura batter mix.)

• 400 ml flour
• 1 tsp salt
• 1 tsp brown sugar
• 1 tsp baking powder
• 450 ml ice-cold water (cold beer or white wine can also be used)

Mix soy sauce into the wasabi powder until you have a smooth paste. Thin with more soy sauce until you have the dip consistency you want.

Wash the vegetables and make sure to pat them fully dry. Slice the Jarlsberg cheese and the vegetables into rectangular pieces.

Combine the dry ingredients for the batter in a bowl and then whisk in ice-cold water until the batter is smooth.

Fill a large pot halfway with the oil and heat to 350°. Coat the vegetables in the batter and deep-fry until golden brown. Remove from the oil and drain on absorbent paper. Coat the Jarlsberg pieces first in flour and then in the batter. Deep-fry until golden brown. Remove from the oil and drain on absorbent paper.

Serve with soy wasabi dip.