Japanese tempura is prized for a delicate, airy coating that stays crisp around shrimp and vegetables without hiding their flavor.
Keep the batter cold and lumpy, heat the oil steadily, and fry in small batches so every piece cooks lightly and evenly.
Do not overmix the batter. A few visible streaks of flour are exactly what help tempura stay light rather than chewy.
Serving Suggestions
Serve immediately with warm tentsuyu, grated daikon, lemon wedges, steamed rice, or a simple cucumber salad.
Recipe Notes
Prepare the dipping sauce a day ahead if desired. Tempura is best eaten immediately, but leftovers can be reheated briefly in a hot oven.
Classic Japanese Tempura
Light crisp shrimp and vegetable tempura served with tentsuyu dipping sauce and grated daikon.
Equipment
- Deep saucepan or Dutch oven
- Wire rack
- Chopsticks or tongs
- Mixing bowl
- Instant-read thermometer
Ingredients
Batter
- 1 cup all-purpose flour cold
- 1/2 cup cornstarch
- 1 large egg cold
- 1 1/2 cups ice-cold water
Seafood and Vegetables
- 8 oz large shrimp peeled and deveined
- 1 small sweet potato thinly sliced
- 1 medium zucchini cut into batons
- 1/2 lb green beans trimmed
- 6 cups neutral frying oil or enough for a deep pot
Tentsuyu
- 1 cup dashi
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1/2 cup grated daikon
Instructions
Prepare:
- Whisk the dashi, soy sauce, and mirin in a small saucepan and warm gently. Keep the grated daikon for serving.
- Pat the shrimp and vegetables very dry. Whisk the egg with the ice water, add the flour and cornstarch, and stir only a few times.
Fry:
- Heat the oil to 350°F (175°C). Dip each piece lightly in batter and lower it carefully into the oil.
- Fry in small batches for 2 to 4 minutes, turning once, until pale golden and crisp. Drain on a wire rack.
Serve:
- Pour the warm tentsuyu into small bowls and add grated daikon.
- Serve the tempura immediately with the sauce and lemon wedges.
Notes
- Keep the batter bowl over ice if the kitchen is warm.
- Never overcrowd the pot; a stable oil temperature is the key to a crisp coating.
Nutrition
Calories: 540kcalCarbohydrates: 48gProtein: 23gFat: 29gSaturated Fat: 4gCholesterol: 145mgSodium: 860mgFiber: 5gSugar: 5g