To makeTempura: Combine tempura batter mix with ice water. Stir until smooth (do not overmix). Pat food items dry and dust with dry tempura batter. Dip food into tempura batter, coating completely. Drain excess batter. Drop gently into hot oil (375 degrees). Fry until golden brown. Drain thoroughly.
Good items for tempura include sugar snap peas, sweet potato fries, broccolini and tofu (marinate tofu in soy sauce with grated fresh ginger; drain on paper towels before using).
To make Yuzu Teriyaki Sauce: In saucepan, bring soy sauce, mirin, sake and sugar to a boil; reduce heat and simmer until thickened. Remove from heat; stir in yuzu juice. (Yield: 1 1/2 cups)
To make Hoisin Ranch Dip: In large bowl, whisk together ranch dressing and hoisin sauce. (Yield: 3 cups)
To make Asian Plum Sauce: Whisk together all ingredients until blended. (Yield: 1 cup)
To make Thai Peanut Sauce: In saucepan, heat all ingredients over medium heat, whisking occasionally, about 2 minutes or until peanut butter is melted and ingredients are blended. Cool to room temperature. Thin with water to desired consistency. (Yield: 3 cups)