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Wash and cut all the vegetables into similar size thin strips.
Place the sliced vegetables in a bowl together with the fish and coat with 100gr of tempura flour. Mix with the water.
Heat the oil in a deep frying pan.
Shape the mixture using a spatula spreading evenly, then using a pair of chopsticks slide it into the oil gently.
Deep fry the batter until golden brown on both sides.
Serve with salt or with tempura dipping sauce.
In accordance with the UK government restrictions due to COVID-19, Miyako is closed between Thursday 5th November until 2nd December.
Miyako provides authentic Japanese dining in the metropolitan buzz of London Liverpool Street.