Japanese Tempura
Experience the irresistible crunch and delicate flavor of authentic Japanese Tempura with this timeless recipe. Featuring a beautifully light and airy batter made from a simple mix of all-purpose flour, cornstarch, and ice-cold water, this dish perfectly complements an array of shrimp and fresh vegetables like eggplant, zucchini, sweet potato, and carrot. Fried to golden perfection in bubbling hot oil, each piece boasts a delightfully crisp texture without feeling heavy. Paired with a savory dipping sauce crafted from soy sauce, dashi, and mirin and enhanced with the subtle tang of grated daikon radish, this tempura is the ultimate taste of Japan. Whether served as an appetizer, snack, or centerpiece dish, this quick and easy recipe is ready in just 40 minutes and will elevate any meal to gourmet status. Perfect for at-home Japanese dining enthusiasts or those seeking an unforgettable tempura batter recipe!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 2 tablespoons Cornstarch
- 1 teaspoon Baking powder
- 1 large Egg
- 1 cup Ice-cold water
- 12 pieces Shrimp, peeled and deveined
- 1 small Eggplant
- 1 medium Zucchini
- 1 medium Sweet potato
- 1 large Carrot
- 4 cups Vegetable oil
- 1 tablespoon Soy sauce
- 1 cup Dashi stock
- 1 tablespoon Mirin
- 2 tablespoons Grated daikon radish
Instructions
Prepare the dipping sauce by combining soy sauce, dashi stock, and mirin in a small saucepan. Heat the mixture over medium-low heat until warm, then set aside. Add grated daikon radish to the sauce just before serving.
Thinly slice the eggplant, zucchini, sweet potato, and carrot into bite-sized pieces or julienne as preferred. Pat the shrimp dry with a paper towel.
In a large bowl, whisk together all-purpose flour, cornstarch, and baking powder. In a separate bowl, lightly beat the egg, then mix in the ice-cold water.
Pour the egg mixture into the flour mixture and whisk gently until just combined. Lumps are fine; do not overmix to avoid activating the gluten, which can make the batter heavy.
Heat vegetable oil in a deep fryer or a large, heavy pot to 350°F (175°C). Use a thermometer to maintain an even oil temperature.
Lightly coat the vegetables and shrimp with a thin layer of all-purpose flour before dipping them into the tempura batter. This helps the batter adhere better.
Carefully place the battered pieces into the hot oil, frying a few items at a time to avoid overcrowding. Fry until they are golden and crisp, about 2-3 minutes per batch.
Remove the tempura from the oil using a slotted spoon or spider strainer, and place them on a wire rack or a plate lined with paper towels to drain excess oil.
Repeat with the remaining ingredients, adjusting the oil temperature as needed to maintain consistency.
Serve the tempura immediately with the warm dipping sauce on the side.
Nutrition Facts
Calories |
8329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 854.0 g | 1095% | |
| Saturated Fat | 123.8 g | 619% | |
| Polyunsaturated Fat | 541.6 g | ||
| Cholesterol | 575 mg | 192% | |
| Sodium | 4516 mg | 196% | |
| Total Carbohydrate | 182.6 g | 66% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 43.7 g | ||
| Protein | 72.2 g | 144% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 250 mg | 19% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2440 mg | 52% | |
*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.
