Assorted Japanese Tempura
Quick answer
- Total time
- 35 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 12
About this dish
Tempura moriawase is an assorted platter of Japanese tempura featuring shrimp, sweet potato, eggplant, and shishito peppers, each coated in a light batter.
Read more
The batter combines 1 egg, 150 ml very cold water, and 100 g cake flour, stirred only 8 to 10 times with chopsticks so small lumps remain. Pat the shrimp, shishito peppers, sweet potato, and eggplant thoroughly dry before dipping so the coating does not slide off and the oil splatters less. Heat 500 ml frying oil to 170 to 180C and add only a few coated pieces at a time. Treat 1 to 3 minutes as the first checking range rather than a fixed endpoint. Remove the shrimp when the center is opaque, the sweet potato when a skewer enters it, and the eggplant when it is tender. For the tentsuyu, combine 100 ml dashi with 3 tbsp soy sauce and 3 tbsp mirin. Grate 50 g daikon and keep it separate until serving. Drain the cooked pieces briefly on a rack or paper towels and serve at once while the coating is crisp, with the tentsuyu and grated daikon on the side.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
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.
- 2Prep
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.
- 3Season
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.
- 4Heat
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.
- 5Heat
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.
- 6Finish
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Japanese Tempura Moriawase uses a cold water batter to create a feather-light and crisp coating.
- Finish cue
- Check from 1 to 3 minutes, removing pieces as the shrimp center turns opaque, a skewer enters the sweet potato, and the eggplant softens.
- Avoid this
- Over-mixing the batter develops gluten and makes it tough.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
35min, 12 ingredients
Category median
48min, 8 ingredients
Based on 247 recipes
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