How to Make the Best Tempura 天ぷら

justonecookbook.com

Joseph Chan

subheading: For the Dipping Sauce (Tentsuyu):

¾ cup dashi (Japanese soup stock) (use standard Awase Dashi, dashi packet or powder, or Vegan Dashi)

3 Tbsp soy sauce

2 Tbsp mirin

2 tsp sugar

subheading: For the Tempura:

4 shrimp (peeled with tail and last shell segment left on; deveined)

2 king oyster mushrooms (eringi)

4 slices lotus root (renkon) (peeled and precooked; I used boiled lotus root (renkon no mizuni) from a Japanese grocery store)

4 slices Japanese sweet potato (Satsumaimo) (unpeeled)

4 slices kabocha squash (unpeeled)

1 Japanese or Chinese eggplant

2 shiso leaves (perilla/ooba)

subheading: For the Batter:

1 large egg (50 g each w/o shell) (chilled)

200 ml iced water ( ¾ cup 4 tsp)

1 cup all-purpose flour (plain flour) (chilled; weigh your flour or use the “ fluff and sprinkle“ method and level it off)

subheading: For Deep-Frying:

neutral oil (or use a 10-to-1 ratio of neutral oil to sesame oil)

2 Tbsp all-purpose flour (plain flour) (for dusting)

subheading: For Serving:

2 inches daikon radish (grated)

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

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