16 large courgette or pumpkin flowers (optional)
14 oz (400 g) prepared pumpkin
8 baby courgettes
16 thin spring onions
sunflower oil
1 egg yolk
4 oz (225 g) plain flour
salt
14 oz (400 g) prepared pumpkin
8 baby courgettes
16 thin spring onions
sunflower oil
1 egg yolk
4 oz (225 g) plain flour
salt
For the Tentsuyu sauce:
1 tsp crumbled instant dashi cube
4 fl oz (120 ml) Japanese light soy sauce
4 fl oz (120 ml) mirin (sweet Japanese rice wine) or dry sherry sweetened with 2 tsp caster sugar
momiji oroshi (grated daikon root mixed with finely chopped chilli pepper)
4 fl oz (120 ml) Japanese light soy sauce
4 fl oz (120 ml) mirin (sweet Japanese rice wine) or dry sherry sweetened with 2 tsp caster sugar
momiji oroshi (grated daikon root mixed with finely chopped chilli pepper)
Serve with:
steamed or boiled rice
method
1. Make the batter: beat the egg yolk well until creamy in a large bowl with 1/2 tsp salt; gradually beat in 9 fl oz (250 ml) iced water, adding a little at a time. Sift in the flour and stir only just enough to mix; do not worry if there are a few small lumps (if stirred too much, this batter becomes gluey). Cover and chill in the coldest part of the refrigerator for at least 1 hour.
2. Prepare the vegetables, trimming, rinsing and drying them. Leave about 1 in (2 1/2 cm) of stalk attached to the flowers, if using; remove the pistil from inside the flower carefully and then rinse the flowers; spread out on a clean cloth to dry. Cut the peeled pumpkin into pieces just under 1/4 in (1/2 cm) thick and about 2 in (5 cm) long. Cut the courgettes lengthwise into slices just under 1/4 in (1/2 cm) thick and then cut each of these long slices across, in half. Trim the roots and the ends of the leaves off the spring onions, remove the outermost layer of the bulb and leaves and cut the inner, tender part of both lengthwise in half.
3. Make the sauce: pour 9 fl oz (250 ml) water into a small saucepan, add the crumbled instant dashi cube, the soy sauce and the mirin; stir well as you heat to just below boiling point. Turn off the heat; this will be reheated, without letting it boil, just before serving. Make the momiji oroshi, ready to be added to the sauce just before serving: peel one-third of a daikon root, cut into round slices and process in the food processor with 1-2 chilli peppers (seeds and stalks removed) until it forms a thick puree.
4. Place this puree in a fine mesh plastic sieve and leave to drain over a bowl. Cook the rice. When the rice is ready, reheat the sauce and pour into tiny bowls, one for each person; stir about 1 tbsp of the momiji oroshi into each bowl.
5. Serve the rice in a large bowl for people to help themselves or in small, individual bowls. Fry the vegetables just before serving.
6. Heat plenty of oil in a deep-fryer to 350°F (180°C). Divide the prepared vegetables into 4 batches; you will serve each batch as soon as it is fried. Stir the chilled batter very briefly and dip each piece of vegetable in it before adding to the hot oil, working quickly once the first battered piece has been added to the oil. At this temperature the batter-coated vegetables will fry gently and will take a few minutes to become lightly crisp and pale golden brown; as soon as they do so, take out of the oil, drain briefly on kitchen paper and serve at once. While your guests or family are eating this first batch, fry the next and so on.
7. To eat, pick up a piece of fried vegetable with chopsticks and dip it in the sauce. The rice makes a suitably bland foil; if there is any sauce left over, it can be poured over the remaining rice.
2. Prepare the vegetables, trimming, rinsing and drying them. Leave about 1 in (2 1/2 cm) of stalk attached to the flowers, if using; remove the pistil from inside the flower carefully and then rinse the flowers; spread out on a clean cloth to dry. Cut the peeled pumpkin into pieces just under 1/4 in (1/2 cm) thick and about 2 in (5 cm) long. Cut the courgettes lengthwise into slices just under 1/4 in (1/2 cm) thick and then cut each of these long slices across, in half. Trim the roots and the ends of the leaves off the spring onions, remove the outermost layer of the bulb and leaves and cut the inner, tender part of both lengthwise in half.
3. Make the sauce: pour 9 fl oz (250 ml) water into a small saucepan, add the crumbled instant dashi cube, the soy sauce and the mirin; stir well as you heat to just below boiling point. Turn off the heat; this will be reheated, without letting it boil, just before serving. Make the momiji oroshi, ready to be added to the sauce just before serving: peel one-third of a daikon root, cut into round slices and process in the food processor with 1-2 chilli peppers (seeds and stalks removed) until it forms a thick puree.
4. Place this puree in a fine mesh plastic sieve and leave to drain over a bowl. Cook the rice. When the rice is ready, reheat the sauce and pour into tiny bowls, one for each person; stir about 1 tbsp of the momiji oroshi into each bowl.
5. Serve the rice in a large bowl for people to help themselves or in small, individual bowls. Fry the vegetables just before serving.
6. Heat plenty of oil in a deep-fryer to 350°F (180°C). Divide the prepared vegetables into 4 batches; you will serve each batch as soon as it is fried. Stir the chilled batter very briefly and dip each piece of vegetable in it before adding to the hot oil, working quickly once the first battered piece has been added to the oil. At this temperature the batter-coated vegetables will fry gently and will take a few minutes to become lightly crisp and pale golden brown; as soon as they do so, take out of the oil, drain briefly on kitchen paper and serve at once. While your guests or family are eating this first batch, fry the next and so on.
7. To eat, pick up a piece of fried vegetable with chopsticks and dip it in the sauce. The rice makes a suitably bland foil; if there is any sauce left over, it can be poured over the remaining rice.
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