Easy Tempura Recipe
Crispy and light Japanese tempura featuring a variety of seafood and vegetables, served with dipping sauces.
55m6Servings
Nutrition
529kcal
12gProtein
60gCarbs
28gFat
Ingredients
YUZU SOY SAUCE
Kudzu
0.75 teaspoon
Soy Sauce
2 tablespoons
Yuzu Juice
1.5 tablespoons
Yuzu Kosho
1.5 tablespoons
Sake
3 tablespoons
Mirin
¼ cup
Oligo Syrup
2 tablespoons
Fish Sauce
0.75 teaspoon
TENTSUYU
Dashi Stock
½ cup
Mirin
2 tablespoons
Soy Sauce
2 tablespoons
Daikon Radish
freshly grated and drained
1 piece
Ginger
freshly grated
1 piece
TEMPURA
Canola Oil
for frying
1 l
Tempura Mix
180 g
Squid Tubes
thinly sliced and dried
115 g
Shrimp
tail-on, peeled and deveined, dried
6 pieces
Kosher Salt
To taste
to taste
Black Pepper
To taste
to taste
All-Purpose Flour
195 g
Shiitake Mushrooms
stems removed
6 pieces
Shiso Leaves
6 pieces
Asparagus Spears
trimmed
4 pieces
Carrot
peeled and sliced into ¼-inch thick rounds
1 medium
Sweet Potato
peeled and sliced into ¼-inch thick rounds
1 small
Equipment
Deep Fryer
Instructions
1Make the Sauces
10m
10mPrepare Kudzu Slurry
In a small bowl, whisk the kudzu with 2 teaspoons of water until smooth.
Cook Yuzu Soy Sauce
In a small saucepan, combine soy sauce, yuzu juice, yuzu kosho, sake, mirin, oligo syrup, and fish sauce. Bring to a simmer over medium-high heat. Whisk in the kudzu slurry and cook until thickened, about 1 minute. Set aside to cool.
Cook Tentsuyu
In another small saucepan, whisk together dashi stock, mirin, and soy sauce. Cook for 2 minutes over medium heat. Cool completely and transfer to a small bowl. Dollop the grated daikon and ginger into the bowl just before serving.
2Prepare for Frying
15m
15mHeat Oil
Heat 2 inches of canola oil in a large saucepan or deep fryer until a deep-fry thermometer reads 335°F (168°C).
Preheat Oven
Heat the oven to 250°F (120°C) to keep fried items warm.
Make Batter
In a medium bowl, whisk together the tempura mix and 1 cup (250 ml) of cold water until there are no dry spots. Do not overmix.
Season Seafood
Season the squid and shrimp all over with kosher salt and freshly ground black pepper.
3Fry the Tempura
20m
20mFry Squid
Working in batches, dredge the squid in all-purpose flour, then dip in the tempura batter. Fry, turning as needed, until golden brown and cooked through, about 3 to 4 minutes. Transfer to a wire rack set over a baking sheet and season with salt. Place in the preheated oven to keep warm.
Fry Shrimp and Vegetables
Repeat the dredging and frying process in batches with the shrimp and the remaining vegetables. Transfer each batch to the oven to keep warm. Cooking times will vary: mushrooms (2-3 minutes), shiso, shrimp, and carrot (about 4 minutes), asparagus (3 minutes), and sweet potato (4-5 minutes).
4Serve
5m
5mPlate and Serve
Once all items are fried, transfer everything to a platter. Serve immediately with the prepared yuzu soy sauce and tentsuyu dipping sauces.
Tips
For the crispiest tempura, it's best to eat it immediately after frying, rather than keeping it warm in the oven.
Ensure your oil is at the correct temperature before frying; too low and the tempura will be greasy, too high and it will burn before cooking through.
Do not overcrowd the fryer; fry in small batches to maintain oil temperature and ensure even cooking.