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Tempura

Name: Tempura
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 2
Ingredients: For the Dipping Sauce (Tentsuyu):; ¾ cup dashi (Japanese soup stock) (use standardAwase Dashi,dashi packetorpowder, orVegan Dashi); 3 Tbsp soy sauce; 2 Tbsp mirin; 2 tsp sugar; For the Tempura:; 4 shrimp (peeled with tail and last shell segment left on; deveined); 2 king oyster mushrooms (eringi); 4 slices lotus root (renkon) (peeled and precooked; I usedboiled lotus root (renkon no mizuni)from a Japanese grocery store); 4 slices Japanese sweet potato (Satsumaimo) (unpeeled); 4 slices kabocha squash (unpeeled); 1 Japanese or Chinese eggplant; 2 shiso leaves (perilla/ooba); For the Batter:; 1 large egg (50 g each w/o shell) (chilled); 200 ml iced water (¾ cup + 4 tsp); 1 cup all-purpose flour (plain flour) (chilled; weigh your flour or use the “fluff and sprinkle“ method and level it off); For Deep-Frying:; neutral oil (or use a 10-to-1 ratio of neutral oil to sesame oil); 2 Tbsp all-purpose flour (plain flour) (for dusting); For Serving:; 2 inches daikon radish (grated)

Prep Time

30m

Cook Time

45m

Total Time

1h 15m

This tempura recipe features a crispy and light batter that coats shrimp, mushrooms, lotus root, sweet potato, kabocha squash, eggplant, and shiso leaves. The dish is served with a flavorful dipping sauce made of dashi, soy sauce, mirin, and sugar, as well as grated daikon radish for garnish.

Tempura

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Recipe Options

Ingredients

Servings: 2

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¾ cup dashi (Japanese soup stock) (use standardAwase Dashi,dashi packetorpowder, orVegan Dashi)

4 shrimp (peeled with tail and last shell segment left on; deveined)

2 king oyster mushrooms (eringi)

4 slices lotus root (renkon) (peeled and precooked; I usedboiled lotus root (renkon no mizuni)from a Japanese grocery store)

4 slices Japanese sweet potato (Satsumaimo) (unpeeled)

4 slices kabocha squash (unpeeled)

1 Japanese or Chinese eggplant

2 shiso leaves (perilla/ooba)

1 large egg (50 g each w/o shell) (chilled)

200 ml iced water (¾ cup + 4 tsp)

1 cup all-purpose flour (plain flour) (chilled; weigh your flour or use the “fluff and sprinkle“ method and level it off)

neutral oil (or use a 10-to-1 ratio of neutral oil to sesame oil)

2 Tbsp all-purpose flour (plain flour) (for dusting)

2 inches daikon radish (grated)

Tempura

Ingredients

For The Dipping Sauce (tentsuyu)

For The Tempura

For The Batter

For Deep-frying

For Serving

Steps

Nutrition Facts

Tempura

Ingredients

For The Dipping Sauce (tentsuyu)

For The Tempura

For The Batter

For Deep-frying

For Serving

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts