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