Afternoon Dish

Tempura

Traditional Tempura with Shrimp.

Serves: 4
Prep Time: 15 mins
Cook Time: 15 mins
Ready In: 30 mins

Ingredients:

Tap the box to cross off the list!

Common Ingredients for Tempura: Shrimp / Squid / Green pepper / Eggplant / Sweet potato / Potato / Cabocha (Japanese pumpkin) / Carrot / Shiitake Mushrooms / Renkon (lotus roots)

Eggs

All purpose flour

Vegetable oil

Dashi soup stock

Mirin

Soy Sauce

Sugar

Ice cold water

Daikon radish

Basic Steps for Cooking Tempura:

Prepare the ingredients. (Cut into 3/4 inch in thickness)

Make tempura batter.

Basic Tempura Batter:

1 egg

1 cup ice water

1 cup all purpose flour

How to Cook:

Beat an egg in a bowl.

Add ice water in the bowl.

Add flour in the bowl and mix lightly.

Tentsuyu (Dipping Sauce):

2 cup dashi soup stock

1/2 cup mirin

1/2 cup soy sauce

1 tbsp sugar

How to Cook:

Mix all ingredients in a pan.

Put the pan on high heat and bring the sauce to a boil.

Cool the sauce.

Method:

Heat vegatable oil in a deep pan to 340-350 degrees.

Lightly dip ingredients in the batter and immediately fry them until brown. It takes longer to fry vegetables than to fry seafood.

Drain tempura on a rack.

Serve right away with tentsuyu (tempura dipping sauce) or salt. Tempura is best served hot. *Grated daikon radish is a common condiment.

Tips for Making Crispy Tempura:

Use ice water for the batter. This is really important to prevent the batter from absorbing too much oil. (Do not make the batter ahead of time.)

Try not to over mix the batter and not to coat ingredients with the batter too much.

If you are frying both seafood and vegetables, fry vegetables first. Then, fry seafood. Fry vegetables at 340F degree and fry seafood at 350F degree.

To check the temperature of frying oil, drop a little batter into the oil. If the batter comes up right away instead of sinking to the bottom of the pan, it's about 360 F degree. If the batter goes halfway to the bottom and comes up, it's about 340F degree. This is said to be the right temperature to fry tempura.

Shrimp: Make a couple incisions on the stomach side of each shrimp so that it stays straight. Then, pick it up by the tail and dip the body part in the batter. ( Tempura Shrimp Recipe)

Squid: Remove the thin skin and lightly flour it before dipping in tempura batter so that it won't splash much.

Recipes | Cookbooks | Healthy Living

Serving the Afternoon Dish

Great way to view your cookbook while making meals!

Free Recipes

Japanese Cuisine

Tempura

Traditional Tempura with Shrimp.

Ingredients:

Basic Steps for Cooking Tempura:

Basic Tempura Batter:

How to Cook:

Tentsuyu (Dipping Sauce):

How to Cook:

Method:

Tips for Making Crispy Tempura:

Grocery List:

Let us know what you think!

Sign-up for our Newsletter