Classic Tempura
Dive into the art of Japanese cooking with this irresistible Classic Tempura recipe, a harmonious blend of crispy textures and delicate flavors. Perfectly battered shrimp and an array of fresh vegetables, including sweet potato, eggplant, carrot, and green bell pepper, are lightly fried to golden perfection using an ice-cold batter for optimal crunch. Paired with a savory homemade dipping sauce, featuring soy sauce, mirin, and dashi with grated daikon radish, this tempura is a feast for both the eyes and palate. Ideal for a quick yet refined appetizer or main course, this recipe delivers authentic Japanese flair in just 50 minutes, making it a crowd-pleaser for any occasion. Whether you're a tempura enthusiast or a beginner exploring Asian cuisine, this dish promises a crispy, flavorful experience every bite.
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Recipe Information
Ingredients
- 12 pieces Large shrimp, peeled and deveined
- 1 small Eggplant
- 1 medium Sweet potato
- 1 large Carrot
- 1 medium Green bell pepper
- 1 cup All-purpose flour
- 1 tablespoon Cornstarch
- 1 teaspoon Baking powder
- 1 large Egg yolk
- 1 cup Ice-cold water
- 4 cups Vegetable oil for frying
- 0.5 cup Soy sauce
- 0.25 cup Mirin
- 0.5 cup Dashi (Japanese soup stock)
- 0.25 cup Grated daikon radish
Instructions
Begin by preparing all vegetables: Slice the eggplant into thin round slices. Peel the sweet potato and cut into thin round slices. Cut the carrot into thin sticks. Slice the green bell pepper into rings, removing seeds.
Heat the vegetable oil in a deep fryer or large pot to 340°F (170°C).
In a large bowl, combine flour, cornstarch, and baking powder.
In a separate small bowl, slightly beat the egg yolk. Add ice-cold water to the egg yolk. It’s important to keep the batter cold for crispier tempura.
Quickly mix the wet ingredients with the dry using chopsticks. Be careful not to overmix; lumps are okay.
Start by coating the vegetables one type at a time with the batter, shaking off excess, then gently lower into the hot oil. Fry in small batches to avoid crowding the pot.
Fry the vegetables, turning occasionally, until golden and crisp, about 2-3 minutes per batch. Use a slotted spoon or tongs to remove and drain on paper towels.
Next, coat the shrimp in the batter and fry them for about 2-3 minutes until golden brown and cooked through. Drain on paper towels.
For the dipping sauce, combine soy sauce, mirin, and dashi in a small saucepan and bring to a gentle simmer over medium heat. Remove from heat and stir in grated daikon.
Serve the tempura immediately with the dipping sauce on the side.
Nutrition Facts
Calories |
9348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 959.2 g | 1230% | |
| Saturated Fat | 138.8 g | 694% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 529 mg | 176% | |
| Sodium | 6375 mg | 277% | |
| Total Carbohydrate | 199.5 g | 73% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 60.0 g | ||
| Protein | 78.4 g | 157% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 335 mg | 26% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2767 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
