Crispy Japanese Tempura with Sweet Soy Dipping Sauce

Name: Crispy Japanese Tempura with Sweet Soy Dipping Sauce
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Japanese
Ingredients: All-purpose flour; Egg; Ice-cold water; Large shrimp; Sweet potato; Zucchini; Green beans; Eggplant; Bell pepper; Soy sauce; Mirin; Dashi stock; Sugar; Vegetable oil

Light and crispy battered seafood and vegetables

Discover the art of making perfect tempura with our step-by-step guide, from the choice of ingredients to the final crispy touch.

1 h 30 min
4
Intermediate

Ingredients

For the Tempura Batter

All-purpose flour

1 cup, sifted

Egg

1 egg, chilled

Ice-cold water

1 cup

For the Vegetables and Seafood

Large shrimp

8, peeled and deveined

Sweet potato

1 small, sliced into 1/4-inch rounds

Zucchini

1, sliced into thin strips

Green beans

8, trimmed

Eggplant

1 small, sliced into 1/4-inch rounds

Bell pepper

1, sliced into strips

For the Sweet Soy Dipping Sauce

Soy sauce

1/2 cup

Mirin

1/4 cup

Dashi stock

1/4 cup

Sugar

1 tablespoon

For Frying

Vegetable oil

for deep-frying

Preparation

Preparing the Dipping Sauce

Combine ingredients

In a small saucepan, combine the soy sauce, mirin, dashi stock, and sugar. Bring the mixture to a gentle simmer over medium heat, stirring until the sugar dissolves.

Cool the sauce

Let the sauce cool to room temperature, then transfer to a serving bowl.

Preparing the Tempura Batter and Ingredients

Prepare vegetables

Prepare all vegetables by slicing them into the specified sizes. Keep them chilled until ready to fry.

Make the batter

In a mixing bowl, beat the chilled egg, then add the ice-cold water. Gradually sift flour into the mixture, stirring lightly with chopsticks; lumps are okay.

Do not overmix the batter or it will become heavy.

Maintain batter temperature

Keep the batter over an ice bath to maintain its temperature.

Use the batter immediately after preparation for the best results.

Cooking Process

Frying the Tempura

Heat vegetable oil in a deep pan to 340°F (170°C). Dip each piece of seafood and vegetable into the batter and carefully lower it into the oil, avoiding overcrowding.

Drain Excess Oil

Use a slotted spoon to remove the tempura when they are golden brown, and drain on a wire rack or paper towel.

Serving

Arrange the fried tempura on a plate with the sweet soy dipping sauce on the side.

Plating & Serving