Vegetable Tempura From 'Japanese Soul Cooking'
- Tempura Batter:
- 2 egg yolks
- 2 cups cold water
- 1/4 cup ice cubes
- 2 cups cake flour
- 1 pound vegetables, sliced on an angle into bite-size pieces
- 1/2 cup cake flour
- 2 quarts vegetable oil
- 1/4 cup toasted sesame oil
- Tempura Dipping Sauce
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