Japanese Tempura

A classic Japanese dish of battered and deep-fried seafood and vegetables.

Region: Japan

Ingredients

For the Batter

• 1 cup (120g) all-purpose flour, chilled
• 1 large egg, chilled
• 1 cup (240ml) ice-cold water

For Frying

• 4 cups (960ml) vegetable oil, or other neutral oil for deep frying
• 1/2 lb (225g) large shrimp, peeled and deveined, tails on
• 1 large sweet potato, peeled and thinly sliced
• 1 large zucchini, sliced into rounds
• 8 shiitake mushrooms, stems removed
• 1 large onion, cut into rings
• Any other vegetables you like (e.g., broccoli florets, bell pepper strips, asparagus spears)

For the Dipping Sauce (Tentsuyu)

• 1/2 cup (120ml) dashi (Japanese soup stock)
• 3 tablespoons soy sauce
• 2 tablespoons mirin (sweet Japanese rice wine)
• 1 teaspoon sugar
• Grated daikon radish (optional)
• Grated ginger (optional)

Instructions

Dipping Sauce

1. In a small saucepan, combine the dashi, soy sauce, mirin, and sugar.
2. Bring to a simmer over medium heat, stirring until the sugar dissolves.
3. Remove from heat and set aside.

Tempura

1. Prepare the vegetables and shrimp. Make sure they are dry before dipping them in the batter.
2. In a large pot or deep fryer, heat the oil to 350°F (175°C).
3. While the oil is heating, prepare the batter. In a medium bowl, lightly beat the egg. Add the ice-cold water and mix.
4. Add the chilled flour all at once. Mix with chopsticks or a fork until just combined. The batter should be lumpy; do not overmix.
5. Dip the shrimp and vegetables into the batter, one piece at a time, and let any excess drip off.
6. Carefully place the battered ingredients into the hot oil, a few pieces at a time. Do not overcrowd the pot.
7. Fry for 2-3 minutes per side, until light golden and crispy.
8. Remove the tempura from the oil with a slotted spoon and drain on a wire rack or paper towels.
9. Serve immediately with the dipping sauce. Add grated daikon and ginger to the sauce if desired.

Enjoy your homemade Japanese Tempura!