Dine With Us - Fennel Tempura

As part of our Dine With Us series London based food writer Mizue Kanazawa shares with us a delicious recipe combining simple Japanese ingredients with the best in seasonal produce.


Fennel Tempura

Serves 4


1 fennel bulb

200ml vegetable oil for deep-frying


For the miso dipping sauce: 

2 tablespoons miso 

1 tablespoon sake 

1 tablespoon mirin 

1 tablespoon brown sugar


For the tempura batter:

25g plain flour 

40~50ml cold spring water



  1. Mix all the ingredients for the miso dipping sauce in a saucepan. 
  2. Heat the pan over a low heat and cook for about 1 min, then set aside. 
  3. To make the batter, roughly mix the flour and spring water with chopsticks.  
  4. Halve the fennel, leaving the core, so it doesn’t fall apart, slice vertically into 1cm pieces. 
  5. Coat with the batter mix and deep fry the fennels. Serve immediately with the miso dipping sauce.



Visit Mizue Kanazawa YouTube channel for more simple Japanese recipes:


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