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Japanese Tempura

Name: Japanese Tempura
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 4 portions
Ingredients: 12 Raw shrimp (peeled, leaving the tails on); 200 g Sweet potato (cut into thin rounds); 1 Zucchini (cut into rounds or sticks); 1 Eggplant (cut into thin slices); 8 Shiitake mushrooms (cleaned); 150 g Flour (well chilled); 1 Egg (well chilled); 250 ml Sparkling water (ice cold); 30 g Cornstarch; 1 l Frying oil (approximate amount depending on the pot); 150 ml Dashi broth (for the dipping sauce); 40 ml Soy sauce (for the dipping sauce); 40 ml Mirin (for the dipping sauce); 80 g Daikon radish (grated, for serving)

A Japanese assortment of shrimp and vegetables coated in a light, crispy batter, quickly deep-fried and served with tentsuyu dipping sauce.

35 minPrep

55 minTotal

4Servings

MediumDifficulty

About 520 kcal per serving

Ingredients

Portions

Raw shrimp (peeled, leaving the tails on)12
Sweet potato (cut into thin rounds)200 g
Zucchini (cut into rounds or sticks)1
Eggplant (cut into thin slices)1
Shiitake mushrooms (cleaned)8
Flour (well chilled)150 g
Egg (well chilled)1
Sparkling water (ice cold)250 ml
Cornstarch30 g
Frying oil (approximate amount depending on the pot)1 l
Dashi broth (for the dipping sauce)150 ml
Soy sauce (for the dipping sauce)40 ml
Mirin (for the dipping sauce)40 ml
Daikon radish (grated, for serving)80 g

Preparation

Prepare the shrimp
Make a few shallow cuts along the underside of the shrimp, then gently stretch them to prevent them from curling during cooking.
Prepare the vegetables
Cut the vegetables into thin, even pieces. Pat them thoroughly dry with paper towels.
Prepare the dipping sauce
Heat the dashi, soy sauce, and mirin in a small saucepan. Bring to a gentle simmer for 2 minutes, then keep warm.
Heat the oil
Heat the oil in a deep pot or deep fryer to 175 °C.
Prepare the batter
Lightly beat the egg with the ice-cold sparkling water. Add 120 g of flour and the cornstarch, then mix very briefly with chopsticks, leaving a few lumps.
Dust the ingredients with flour
Lightly coat the shrimp and vegetables with the remaining 30 g of flour so the batter adheres better.
Fry the vegetables
Dip the vegetables into the batter, let the excess drip off, then lower them into the hot oil. Fry in small batches for 2 to 3 minutes until pale and crispy.
Fry the shrimp
Dip the shrimp into the batter and fry for 2 to 3 minutes until crispy and just cooked through.
Drain
Transfer the tempura to a wire rack or paper towels. Remove any loose bits of batter from the oil between batches.
Serve
Serve immediately with the warm tentsuyu dipping sauce and grated daikon radish.

Tips & tricks

Use ice-cold water and keep the batter very cold to achieve a light tempura.
Mix the batter briefly, leaving a few lumps to prevent it from becoming elastic.
Thoroughly dry the ingredients before dusting them with flour and dipping them into the batter.
Keep the oil between 170 and 180 °C and fry in small batches.
Serve immediately to preserve the crispiness.

Variations

Replace the shrimp with white fish, squid, or chicken.
Make a vegetarian version with zucchini, sweet potato, mushrooms, and bell pepper.
Add a few ice cubes to the bowl of batter to keep it very cold.
Serve the tempura over a bowl of rice with a sweet and savory sauce to make tendon.

Storage

Tempura is best enjoyed immediately after cooking. Store leftovers in an airtight container in the refrigerator for up to 1 day, then reheat in a 190 °C oven or in an Air Fryer for a few minutes. Avoid using the microwave, as it softens the batter.