Tempura

Experience the delightful crunch of homemade Tempura, a classic Japanese dish featuring perfectly battered and deep-fried seafood and vegetables. Each bite offers a delicate texture, making it an ideal appetizer or side dish for any Japanese-inspired meal.

Prep time: 10 minutes
Cook time: 15 minutes
Serves: 4

Ingredients

1 lb shrimp (peeled and deveined)

1 large sweet potato (sliced into 1/4 inch rounds)

1 cup broccoli florets

1 cup all-purpose flour

1 cup ice-cold water

1 large egg

1/2 tsp baking soda

Vegetable oil for frying

Salt to taste

1 cup dashi

1/4 cup soy sauce

1/4 cup mirin

1/2 cup grated daikon radish

Instructions

1. Prepare the dipping sauce by combining dashi, soy sauce, and mirin in a small saucepan. Bring to a simmer then remove from heat. Stir in grated daikon radish and set aside.

2. In a mixing bowl, lightly beat the egg and mix in ice-cold water.

3. Gradually add flour and baking soda into the mixture, stirring until just combined. Be careful not to overmix; some lumps are okay.

4. Heat vegetable oil in a deep pan or fryer to 350°F (175°C).

5. Dip shrimp, sweet potato slices, and broccoli florets into the batter, ensuring a light coat.

6. Fry the battered items in batches, careful not to overcrowd, until golden and crispy (about 2-3 minutes for shrimp and sweet potato, 1-2 minutes for broccoli).

7. Remove from oil and drain on paper towels. Sprinkle with salt while hot.

8. Serve immediately with the prepared dipping sauce.

Storage

Store leftover tempura in an airtight container in the refrigerator for up to 2 days.

Reheating

For best results, reheat tempura in a preheated oven at 375°F (190°C) for 5-7 minutes to regain crispiness.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.