Assorted Japanese Tempura
Quick answer
- Total time
- 35 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 12
About this dish
Shrimp, sweet potato, eggplant, and shishito peppers share the same oil but not the same timing, and each piece comes out as soon as it is done.
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The batter is cold water and egg with cake flour, stirred only a few times with chopsticks and used while small lumps remain.
Ingredients
Instructions
- 1
Devein the 8 shrimp, then make shallow cuts along the belly side so they fry straighter.
Slice the sweet potato and eggplant into pieces that are not too thick, so the centers cook before the batter darkens.
- 2
Pat the shishito peppers and all prepared ingredients very dry with paper towels.
If the surfaces stay wet, the batter will slide off, and the oil may splatter more when the pieces go in.
- 3
Mix 100 ml dashi stock with 3 tablespoons soy sauce and 3 tablespoons mirin to make the tentsuyu.
Grate 50 g daikon and keep it separate, so it can be added fresh at serving time.
- 4
Beat 1 egg with 150 ml very cold water, then add 100 g cake flour.
Stir only 8 to 10 times with chopsticks, leaving visible lumps, because smooth batter can turn tough after frying.
- 5
Heat 500 ml frying oil to 170 to 180C.
Coat each piece lightly and fry only a few at a time. Check from 1 to 3 minutes, removing pieces as the shrimp center turns opaque, a skewer enters the sweet potato, and the eggplant softens.
- 6
Transfer the fried pieces to a rack or paper towels and let excess oil drain briefly.
Serve while the crust still feels crisp, with the tentsuyu and grated daikon on the side for dipping.
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