Crispy Japanese Tempura with Sweet Soy Dipping Sauce
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
For the Vegetables and Seafood
For the Sweet Soy Dipping Sauce
For 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
Crispy Japanese Tempura with Sweet Soy Dipping Sauce
Crispy Japanese Tempura with Sweet Soy Dipping Sauce
Presentation
Arrange the fried tempura pieces carefully on a large platter, alternating colors and shapes for an appealing presentation.