Japanese Tempura Recipe

Tempura is a classic Japanese dish of battered and deep-fried seafood and vegetables. The batter is light and crispy, and it is a favorite in Japan and around the world.

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

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Ingredients

For the Batter:

• 1 large egg
• 1 cup of ice-cold water
• 1 cup of all-purpose flour, sifted

For the Dipping Sauce (Tentsuyu):

• 1 cup of dashi (Japanese soup stock)
• 1/4 cup of mirin (sweet rice wine)
• 1/4 cup of soy sauce
• 1 tablespoon of sugar
• Grated daikon radish (optional)
• Grated ginger (optional)

For Frying:

• Vegetable oil or canola oil for deep frying
• 8 large shrimp, peeled and deveined, with tails left on
• 1 sweet potato, peeled and thinly sliced
• 1 zucchini, thinly sliced
• 1 onion, cut into rings
• 8 green beans
• Any other vegetables of your choice (e.g., bell peppers, broccoli, asparagus)

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Equipment:

• Deep fryer or large, heavy-bottomed pot
• Kitchen thermometer
• Wire rack
• Chopsticks or tongs

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Instructions:

1. Prepare the Dipping Sauce:

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

2. Prepare the Batter:

• In a medium bowl, a lightly beat the egg.
• Add the ice-cold water to the bowl and stir to combine.
• Add the sifted flour all at once.
• Gently mix the batter with chopsticks or a whisk for a few seconds. The batter should be lumpy. Do not overmix.

3. Prepare the Ingredients for Frying:

• Pat the shrimp and vegetables dry with paper towels.
• Lightly coat the shrimp and vegetables with a thin layer of flour. This will help the batter adhere.

4. Fry the Tempura:

• In your deep fryer or pot, heat the oil to 175°C (350°F).
• Dip the shrimp and vegetables into the batter, one at a time, and carefully place them in the hot oil.
• Do not overcrowd the pot. Fry in small batches.
• Fry for 2-3 minutes per side, or until the batter is golden and crispy.
• Remove the tempura from the oil with chopsticks or tongs and place them on a wire rack to drain.

5. Serve:

• Serve the tempura hot with the dipping sauce.
• If desired, add grated daikon radish and ginger to the dipping sauce.

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Tips for Success:

• Use ice-cold water for the batter. This is the key to making light and crispy tempura.
• Do not overmix the batter. A lumpy batter is what you want.
• Make sure the oil is at the correct temperature. If the oil is not hot enough, the tempura will be greasy. If it is too hot, the tempura will burn.
• Fry the tempura in small batches to avoid overcrowding the pot.

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