Easy Tempura Recipe

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Recipe Category: Seafood

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Easy Tempura Recipe

Ingredients

Servings : 2

  • 1 large egg
  • 200 ml iced water
  • 1 cup all-purpose flour

Tempura Sauce.

  • ¾ cup dashi (Japanese soup stock; click to learn more), (or ¾ cup water + 1 tsp dashi powder)
  • 3 Tbsp soy sauce
  • 2 Tbsp mirin
  • 2 tsp sugar

Tempura Ingredients

  • 4 shrimp
  • 1 Japanese/Chinese eggplant
  • 2 king oyster mushrooms (eringi)
  • 2 shiso leaves (perilla/ooba)
  • 4 slices lotus root (renkon)
  • 4 slices Japanese sweet potato (Satsumaimo)
  • 4 slices kabocha (squash/pumpkin)
  • 2 Tbsp all-purpose flour (plain flour), (for dusting)
  • neutral-flavored oil for deep frying
  • 2 inches daikon radish, (grated and lightly squeeze to drain)

Method

  1. Combine dashi, soy sauce, mirin, and sugar in a small saucepan and bring it to a boil
  2. Then lower the heat and let it simmer until sugar is completely dissolved
  3. Remove from heat and set aside
  4. Pat dry and make sure moisture is completely removed from the shrimp
  5. Cut all the vegetables into thin 5-mm slices
  6. In a medium-size pot, heat 1 ½ to 2 (3-5 cm) of the oil to 350°F (180°C)

Tempura Batter

  1. Add the egg into the icy water in a 2-cup measuring cup (or any bowl)
  2. Whisk the egg mixture vigorously and discard the foam on the surface
  3. Sift the flour into a large bowl
  4. Slowly pour the egg mixture into the flour
  5. Make batter right before deep frying to avoid activation of wheat gluten
  6. Start deep frying – example – the cooking order would be shiso ? mushroom ? eggplant ? shrimp ? sweet potatoes, and kabocha
  7. Coat the ingredients in the batter
  8. For shrimp, sprinkle some flour or potato starch (or cornstarch) over to will help adhere to the tempura batter
  9. Deep fry the ingredients until golden brown
  10. Transfer the Tempura to a wire rack or a plate lined with a paper towel to drain excess the oil
  11. Between batches, scoop up the crumbs in the oil (this is called Tenkasu), which will burn and turn the oil darker if left in the pot

To Serve

  1. Grate the daikon and squeeze the liquid out
  2. Prepare 3-4 Tbsp of warm Tentsuyu in individual small bowls and serve grated daikon on the side
  3. Put 1 Tbsp of grated daikon in the sauce and dip the tempura in the sauce to enjoy

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