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Japanese Satsumaimo Tempura Recipe

Japanese · Appetizer · 30 min total

Crispy, light tempura featuring sweet Japanese yam (satsumaimo), a popular autumn treat. This recipe yields perfectly golden, tender-on-the-inside tempura that pairs wonderfully with tentsuyu dipping sauce.

Ingredients

• 1 large satsumaimo (Japanese sweet potato, about 300g)
• 1 cup all-purpose flour
• 1 large egg (cold)
• 1 cup ice-cold water (sparkling water preferred)
• 1/2 tsp salt
• Vegetable oil for deep frying (e.g., canola or rice bran oil)

Instructions

1. Peel satsumaimo and slice into 1/4-inch thick rounds. Soak in cold water for 10 minutes, then drain and pat very dry with paper towels.
2. In a bowl, combine flour and salt. In a separate cup, lightly beat the cold egg and mix with ice-cold water. Pour the liquid into the flour and whisk briefly with chopsticks until just combined; batter should be lumpy and thin. Do not overmix.
3. Heat oil in a deep pot to 340°F (170°C). Line a tray with paper towels.
4. Dip each sweet potato slice into the batter, letting excess drip off, and carefully slide into the hot oil. Fry in batches without crowding, turning once, until golden and crisp, about 2-3 minutes per batch.
5. Remove with a slotted spoon and drain on paper towels. Serve immediately with tentsuyu or salt.

Tips

• For extra crispiness, use sparkling water instead of still water.
• Serve with grated daikon radish and a drizzle of soy sauce.
• Batter should be cold; keep the bowl in an ice bath if needed.
• Leftover tempura can be reheated in an oven at 350°F for 5 minutes.

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