Light, crispy battered shrimp and vegetables with dipping sauce. Japanese technique.
Tempura was introduced to Japan by Portuguese missionaries in the 16th century. Traditional tempura uses sesame oil blended with vegetable oil.
The batter should be thin and lumpy, almost like dirty water. Tempura is best eaten within seconds of frying.
Ingredients
Scale
Measurement units
- Large shrimp, peeled and deveined, tails on
- Japanese sweet potato, sliced 1/4 inch
- Kabocha squash, sliced 1/4 inch
- Shishito peppers
- Shiso leaves
- Egg, beaten
- Ice water
- All-purpose flour
- Cornstarch
- Baking powder
- Vegetable oil (for frying)
- Dashi stock
- Soy sauce
- Mirin
- Daikon radish, grated
- Fresh ginger, grated
Ingredients
Scale
Measurement units
- Large shrimp, peeled and deveined, tails on
- Japanese sweet potato, sliced 1/4 inch
- Kabocha squash, sliced 1/4 inch
- Shishito peppers
- Shiso leaves
- Egg, beaten
- Ice water
- All-purpose flour
- Cornstarch
- Baking powder
- Vegetable oil (for frying)
- Dashi stock
- Soy sauce
- Mirin
- Daikon radish, grated
- Fresh ginger, grated
Instructions
Make the tentsuyu and prep ingredients
Make the tentsuyu and prep ingredients
Make the batter
Make the batter
Fry the tempura
Fry the tempura
Serve hot
Serve hot
Before you cook
Cook notes
- • Tempura was introduced to Japan by Portuguese missionaries in the 16th century.
- • Traditional tempura uses sesame oil blended with vegetable oil.
- • The batter should be thin and lumpy, almost like dirty water.
- • Tempura is best eaten within seconds of frying.
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