Tempura 天麩羅

Method12 steps · about 25 min

1. 1

   Step 1: Peel and devein the four prawns, retaining the tails if desired. Trim tail tips, score the belly and gently straighten; dry thoroughly. Prepare the sweet-potato and lotus-root slices (2 Slices) about five millimetres thick, remove mushroom stems, wash and dry the two shiso leaves and halve the optional chikuwa. Dry any thawed vegetables well.

   Uses 4 Prawns · 4 Slices of purple sweet potato · 2 Slices of lenkon · 2 Slices of shiso · 2 Shiitake mushrooms · 1 Chikuwa fish cake (*1 optional)

   
2. 2

   Step 2: Briefly combine the fifty grams flour (50 g), seventy-five millilitres icy batter water and tablespoon Kewpie mayonnaise (1 tbsp). Do not overmix. The one cup sauce water stays separate.

   Uses 50 g Plain flour · 75 ml Ice cold water · 1 tbsp Kewpie mayonnaise

   
3. 3

   Step 3: Set aside in fridge until all ingredients and oil is ready.

   Uses Cold mixed tempura batter

4. 4

   Step 4: Heat suitable vegetable oil in a deep pan or fryer to 180°C, using a frying thermometer. Keep a saucepan no more than one-third full of oil, or follow the fryer’s fill line.

   Uses Oil for deep frying

5. 5

   Step 5: Add each ingredient (prawn & vegetable) to the batter individually to coat them and put them into the oil.

   Uses Dried prepared prawns, vegetables and optional chikuwa · Refrigerated cold batter · Oil at 180°C

   
6. 6

   Step 6: Fry in small batches until batter is crisp, vegetable centres are tender and prawn flesh is pearly-opaque and firm throughout. Do not use vibrations through chopsticks as the sole cooked-food check.

   Fry each batch according to ingredient and thicknessUses Battered tempura ingredients frying in oil

7. 7

   Step 7: When the ingredients are cooked, place them onto a plate lined with a paper towel to absorb the excess oil.

   Uses Fully cooked tempura batch

   
8. 8

   Step 8: Repeat coating, frying until cooked and draining until all ingredients are done, keeping batches small.

   Uses Remaining prepared ingredients · Remaining cold batter · Heated frying oil · Already drained cooked batch

9. 9

   Step 9: Put the quarter cup mirin in a small saucepan and boil for about one minute.

   Boil mirin for dipping sauce · 1 minUses 1/4 cup Mirin

10. 10

    Step 10: Add the water (1 cup), soy sauce (1/4 cup), and dashi powder (1/2 tbsp) and bring to a boil.

    Uses Mirin boiled for one minute · 1 cup of Water · 1/4 cup Soy sauce · 1/2 tbsp Dashi powder

    
11. 11

    Step 11: Turn off the heat and let the tentsuyu cool slightly to a comfortable dipping temperature. Keep the cooked tempura ready to serve.

    Uses Boiled combined tentsuyu · All cooked drained tempura

12. 12

    Step 12: For two servings, pour about a quarter cup prepared tentsuyu into each small dipping bowl and add about one tablespoon grated daikon to each. Reserve unused sauce and daikon separately and serve with the cooked tempura.

    Uses Prepared tentsuyu · Cooked drained tempura · Two tablespoons grated daikon, one per bowl