Kangkong Tempura Recipe

Pick leaves from kangkong. Mix all-purpose flour, cornstarch, and 1 egg. Mix in ice-cold water. Heat oil in a deep pan. Dip a leaf in batter; sprinkle with sesame seeds. Deep-fry until lightly browned, about 1 minute; drain. Repeat with remaining leaves.

Make the sauce: Simmer water, dashi granules, mirin, and soy sauce for 5 minutes. Add a few drops of sesame oil and 1 teaspoon grated ginger.