Seafood and vegetables coated in a light, crispy batter and deep-fried.

Tempura

Seafood and vegetables coated in a light, airy batter and quickly deep-fried to a perfect crisp, served with a dipping sauce.

Yields: 4 servings Prep time: 20 minutes Cook time: 20-30 minutes

Ingredients:

• For Batter:
  • 1 cup cake flour (or all-purpose flour), sifted
  • 1 large egg yolk
  • 1 cup ice-cold water (sparkling water works well too)
• Ingredients to Fry:
  • 8 large shrimp, peeled (tail left on) and deveined
  • Assorted vegetables, sliced: sweet potato (thin rounds), zucchini (rounds or sticks), bell pepper (strips), broccoli florets, green beans, shiitake mushrooms, lotus root slices
• Other:
  • Vegetable oil for deep frying (about 3-4 inches deep)
  • Tentsuyu (Dipping Sauce): 1 cup dashi stock, 1/4 cup mirin, 1/4 cup soy sauce
  • Grated daikon radish and grated ginger (optional, for serving)

Instructions:

1. Prepare Ingredients: Pat shrimp and vegetables completely dry.
2. Make Dipping Sauce: Combine dashi, mirin, and soy sauce in a small saucepan. Bring to a simmer, then remove from heat. Keep warm.
3. Heat Oil: Heat oil in a deep pot or wok to 340-350°F (170-175°C). Use a thermometer for accuracy.
4. Make Batter (Just Before Frying): In a bowl, lightly beat the egg yolk. Add the ice-cold water and mix briefly. Add the sifted flour all at once. Mix VERY LIGHTLY with chopsticks or a fork – the batter should be lumpy, not smooth. Overmixing develops gluten and makes tempura heavy.
5. Fry: Dip pieces of shrimp or vegetables into the batter, letting excess drip off. Carefully slide them into the hot oil. Don't overcrowd the pot; fry in batches.
6. Fry for 2-4 minutes, depending on the ingredient, turning occasionally, until the batter is light golden and crisp. Shrimp cooks quickly.
7. Drain: Remove tempura with a slotted spoon or chopsticks, letting excess oil drip off. Place on a wire rack or paper towel-lined plate.
8. Serve: Serve immediately with the warm tentsuyu dipping sauce, garnished with grated daikon and ginger if desired.

### What makes it special?:*

The art of tempura lies in its incredibly light and crisp batter, achieved by using cold ingredients, minimal mixing, and precise frying temperature. It aims to enhance, not mask, the natural flavors and textures of the fresh ingredients within.