Tempura

Name: Tempura
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
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

🕒 Prep: 10 min

🔥 Cook: 15 min

🍽 Serves: 4

★★★★★

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Tempura, a Japanese classic, brings light and crispy magic to your table. This recipe, featuring shrimp, sweet potato, and broccoli, is perfect for a quick but impressive meal. Dive in for a delightful, crunchy experience that anyone can master.

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Ingredients for Tempura

Shrimp bring a tender, juicy bite to the mix, perfect for pairing with the light tempura batter. The sweet potato adds a natural sweetness and satisfying texture, while broccoli offers a fresh, slightly earthy contrast. For the batter, all-purpose flour provides the base, while ice-cold water keeps it light. A large egg adds richness, and a touch of baking soda ensures a crispy finish. Vegetable oil is essential for frying, giving everything that golden touch. Finally, the dipping sauce — a combination of dashi, soy sauce, and mirin — is complemented by grated daikon radish for a refreshing kick.

Tips & Tricks

Keep the batter cold by placing the bowl in a larger bowl filled with ice. This ensures a crispier texture.
Use a wire rack instead of paper towels for draining if you prefer, as it helps keep the tempura crispy.
Test the oil temperature with a drop of batter; it should sizzle and float to the top.

Serving Suggestions

Tempura shines when served as a main dish with a side of steamed rice or chilled soba noodles. For a complete meal, pair it with a fresh cucumber and sesame salad. A light, refreshing green tea complements the flavors beautifully.

Frequently Asked Questions

Can I use other vegetables?: Absolutely! Try bell peppers, zucchini, or mushrooms for variety.
How do I store leftovers?: Store in an airtight container in the fridge for up to 2 days. Reheat in an oven to maintain crispiness.
What if I can’t find dashi?: You can substitute with a light chicken or vegetable broth, though the flavor will differ slightly.

Tempura Recipe Walkthrough

Start by preparing your dipping sauce. In a small saucepan, combine 1 cup of dashi, 1/4 cup of soy sauce, and 1/4 cup of mirin. Bring this mixture to a simmer, then remove it from the heat. Stir in 1/2 cup of grated daikon radish, and set aside. This gives the sauce time to meld together while you work on the tempura.

Now, it’s batter time. In a mixing bowl, lightly beat 1 large egg and mix it with 1 cup of ice-cold water. Gradually add 1 cup of all-purpose flour and 1/2 teaspoon of baking soda to this mixture. Stir gently until just combined. You’ll want to leave some lumps; they’re your secret weapon for a light finish.

Heat your vegetable oil in a deep pan or fryer to 350°F (175°C). This is crucial for that perfect crispiness. While the oil heats, prepare your shrimp, sweet potato slices, and broccoli florets by dipping them into the batter, ensuring they’re lightly coated.

Once the oil is ready, fry the battered items in batches. Shrimp and sweet potato need about 2–3 minutes, while broccoli takes just 1–2 minutes. Don’t overcrowd the pan; give each piece space to cook evenly. When they’re golden and crispy, remove them from the oil and drain on paper towels. Sprinkle with a pinch of salt while they’re still hot to enhance their flavor.

Serve your tempura immediately with the dipping sauce you prepared earlier. Enjoy the delightful crunch and flavors!

Why You'll Love This Recipe

Quick and easy to prepare, ready in under 30 minutes.
A satisfying mix of seafood and veggies keeps things interesting.
The homemade dipping sauce adds a flavorful touch without much effort.
Great for sharing or enjoying solo as a special treat.

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

Step-by-step 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).