Tempura Recipe
Japanese · Main course · 35 min total
Tempura is a classic Japanese dish of lightly battered and deep-fried seafood and vegetables, known for its incredibly light and crispy texture. This recipe provides a simple, authentic method for achieving perfect tempura at home.
20
min prep
min prep
15
min cook
min cook
4
servings
servings
350
kcal/serving
kcal/serving
Ingredients
- 8 large shrimp, peeled and deveined, tails on
- 1 sweet potato, sliced into 1/4-inch rounds
- 1 zucchini, sliced into 1/4-inch rounds
- 4 shiso leaves (optional)
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 cup ice-cold sparkling water
- 1 egg yolk
- 1/2 teaspoon salt
- 4 cups vegetable oil, for deep-frying
- Tempura dipping sauce (tentsuyu): 1 cup dashi, 1/4 cup soy sauce, 2 tablespoons mirin
Instructions
- Prepare the dipping sauce: combine dashi, soy sauce, and mirin in a small saucepan. Bring to a boil, then remove from heat and set aside.
- Pat all vegetables and shrimp dry with paper towels. Make shallow cuts on the underside of the shrimp to prevent curling.
- In a large bowl, whisk together flour, cornstarch, and salt. Add ice-cold sparkling water and egg yolk; mix with chopsticks until just combined (batter should be lumpy). Do not overmix.
- Heat oil in a deep pot to 350°F (175°C). Line a tray with paper towels.
- Dip each piece into the batter, letting excess drip off, and carefully place into the hot oil. Fry in batches without overcrowding, turning once, until pale golden and crispy, about 2-3 minutes.
- Remove with a slotted spoon and drain on paper towels. Serve immediately with warm dipping sauce.
Tips
- Keep batter ice-cold by placing the bowl over another bowl of ice water.
- Do not overmix the batter; lumps create a lighter texture.
- Serve tempura immediately after frying for maximum crispiness.
- Leftover tempura can be reheated in a 350°F oven for 5 minutes.
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