Assorted Japanese Tempura
Tempura moriawase is an assorted platter of Japanese tempura featuring shrimp, sweet potato, eggplant, and shishito peppers, each coated in a light, shatteringly crisp batter. The batter is the heart of the technique: egg and ice-cold water are combined with cake flour and stirred only a few times with chopsticks, leaving visible lumps. This minimal mixing prevents gluten development, which is what keeps the coating featherlight rather than dense. Each piece is fried at 170 to 180 degrees Celsius for a short time-long enough to cook the interior while the batter puffs into an airy, lacy crust. Patting ingredients dry before dipping ensures the batter adheres properly. The tentsuyu dipping sauce, made from dashi, soy sauce, and mirin, is served with freshly grated daikon radish, whose mild sharpness cuts through the oil and refreshes the palate between bites. Tempura moriawase is meant to be eaten immediately after frying, when the contrast between the crackling exterior and the just-cooked filling is at its peak.
Adjust Servings
Instructions
- 1
Devein shrimp and make small cuts on the belly side to straighten them.
- 2
Slice sweet potato and eggplant into appropriate sizes.
- 3
Mix soy sauce, mirin, and dashi to make tentsuyu dipping sauce.
- 4
Mix egg and ice water, lightly fold in flour. Small lumps are fine.
- 5
Heat oil to 170-180°C, coat ingredients in batter, and fry until crispy.
- 6
Drain oil and serve immediately with tentsuyu and grated daikon.
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