Japanese Tempura Recipe

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

Yields: 4 servings Prep time: 20 minutes Cook time: 20 minutes

Ingredients

For the Tempura:

• 1 large egg
• 1 cup ice-cold water
• 1 cup all-purpose flour, sifted
• 8 large shrimp, peeled and deveined with tails left on
• 1 large sweet potato, peeled and sliced into 1/4-inch rounds
• 1 large zucchini, sliced into 1/4-inch rounds
• 1 large onion, sliced into 1/4-inch rings
• 8 shiitake mushrooms, stems removed
• Vegetable oil, for frying

For the Tentsuyu (Dipping Sauce):

• 1 cup dashi
• 1/4 cup mirin
• 1/4 cup soy sauce
• 1 tablespoon sugar
• 1-inch piece of daikon radish, grated (optional)
• 1-inch piece of ginger, grated (optional)

Instructions

Tentsuyu (Dipping Sauce)

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

Tempura

1. Heat vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C).
2. In a medium bowl, lightly beat the egg. Add the ice-cold water and mix well.
3. Add the sifted flour to the egg and water mixture. Mix gently with chopsticks or a fork. The batter should be lumpy; do not overmix.
4. Pat the shrimp and vegetables dry with a paper towel.
5. Dip the shrimp and vegetables into the batter, one piece at a time, and carefully place them in the hot oil.
6. Fry in small batches, turning occasionally, until the batter is crisp and lightly golden. This should take about 2-3 minutes per side.
7. Remove the tempura from the oil with a slotted spoon and drain on a wire rack.
8. Serve immediately with the tentsuyu dipping sauce, with grated daikon and ginger if desired.

Notes

• The key to a light and crispy tempura is a cold, lumpy batter. Do not overmix the batter.
• Make sure the oil is at the correct temperature before frying. If the oil is not hot enough, the tempura will be greasy. If it is too hot, the outside will burn before the inside is cooked.
• Fry the tempura in small batches to avoid overcrowding the pot and lowering the oil temperature.