Tempura Set Recipe
Assorted vegetables and prawns tempura with dipping sauce - light, crispy Japanese batter showcasing seasonal ingredients.
Ingredients
For Tempura:
- 8 large prawns, peeled and deveined
- 1 Japanese eggplant, sliced
- 1 sweet potato, sliced
- 1 green bell pepper, cut in strips
- 4 shishito peppers
- 4 slices lotus root
- 4 slices kabocha squash
For Tempura Batter:
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 egg yolk
- 1 cup ice-cold water
- Vegetable oil for deep frying
For Dipping Sauce:
- 1/2 cup dashi stock
- 2 tbsp soy sauce
- 2 tbsp mirin
- Grated daikon radish
- Lemon wedges
Instructions
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Prepare Ingredients
Cut all vegetables into uniform pieces. Make small cuts on prawn bellies to prevent curling. Pat everything dry.
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Make Dipping Sauce
Combine dashi, soy sauce, and mirin in a small pot. Heat gently and keep warm. Prepare grated daikon and lemon wedges.
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Heat Oil
Heat oil to 340°F (170°C) in a deep pot. The oil should be deep enough to submerge the tempura pieces.
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Make Tempura Batter
Mix flour and cornstarch. In a separate bowl, whisk egg yolk with ice water. Combine wet and dry ingredients with minimal mixing - lumps are okay.
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Fry the Tempura
Dip each piece in batter and carefully lower into hot oil. Fry for 2-3 minutes until light golden. Don't overcrowd the pot.
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Drain and Serve
Remove from oil and drain on paper towels. Serve immediately on bamboo tray with warm dipping sauce, daikon, and lemon.
Chef's Tips
Batter Temperature
Keep the batter ice-cold and don't overmix. This creates the light, airy texture that makes tempura special.
Oil Temperature
Maintain consistent oil temperature. Too hot will burn the batter before cooking the inside; too cool makes greasy tempura.
Serve Immediately
Tempura is best eaten immediately while the coating is still crispy. Prepare dipping sauce and garnishes in advance.