Vegetable Tempura

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1. 1Step 1: Add the flour, cornstarch, baking powder, and salt to a large bowl and stir until well combined.
2. 2Step 2: Add the sparkling water gently, while whisking until well combined, but don't over-mix. You can use a whisk, a fork, or your chopsticks. Set aside.
3. 3Step 3: Dip veggies into the batter, one at a time, to lightly coat, shaking off any excess batter.
4. 4Step 4: Pour the oil into a saucepan, wok, pot, or deep skillet and when it's hot, add the veggies. Cook for 1-2 minutes. Flip and cook 1-2 minutes on opposite sides. You could also use a fryer, but I prefer this method.
5. 5Step 5: To make your tempura extra crispy and extra beautiful, dip your chopsticks into the batter and just pat on the veggies. Repeat a few times on each piece of tempura. This step is optional.
6. 6Step 6: Don't add too many veggies at the same time or the temperature of the oil will drop and your tempura will go soggy. I usually add 4, but the number may vary depending on the size of your veggies. If you want to save time and you don't mind getting a better result, just add as many veggies as you want.
7. 7Step 7: Transfer the veggies to a cooling rack, that way they won't go soggy, and also they will be less greasy. You can also use a paper towel, but the rack works amazing and is also zero waste.
8. 8Step 8: To make the sauce, just mix all the ingredients in a saucepan, bring to a boil and simmer for 5 minutes.
9. 9Step 9: You can keep the sauce in an airtight container or a jar in the fridge for at least 1 week. The tempura is best when fresh, but you can keep the leftovers in an airtight container in the fridge for 3-4 days. The sauce is optional, but your tempura pieces will taste much better if you dip them into the sauce.