Crispy Japanese Tempura with Sweet Soy Dipping Sauce
Discover the art of making perfect tempura with our step-by-step guide, from the choice of ingredients to the final crispy touch.
Preparation
Get these tasks done before you start cooking.
Preparing the Dipping Sauce
- 1
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.
- 2
Cool the sauce
Let the sauce cool to room temperature, then transfer to a serving bowl.
Preparing the Tempura Batter and Ingredients
- 1
Prepare vegetables
Prepare all vegetables by slicing them into the specified sizes. Keep them chilled until ready to fry.
- 2
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.
Tip: Do not overmix the batter or it will become heavy.
- 3
Maintain batter temperature
Keep the batter over an ice bath to maintain its temperature.
Tip: Use the batter immediately after preparation for the best results.
How to Make Crispy Japanese Tempura with Sweet Soy Dipping Sauce
Total time: 2 h · Yields 4 servings
- 1
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.
- 2
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.
- 3
Serving
Arrange the fried tempura on a plate with the sweet soy dipping sauce on the side.
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