Tempura Recipe

Method4 steps · about 30 min

1. 1

   Step 1: Cut vegetables into 1/4" thick slices. Make diagonal cuts on shrimp (4) to help straighten.

   Uses 4 shrimp · 4 slices kabocha squash · 4 slices sweet potato · 4 slices eggplant · 6 green beans

2. 2

   Step 2: Put cake flour (3/4 cup), baking powder (1 tsp), salt (1/4 tsp) in a medium bowl and whisk well.

   Uses 3/4 cup cake flour · 1 tsp baking powder · 1/4 tsp salt

3. 3

   Step 3: Chill the ¾ cup batter water with 3–4 ice cubes, leaving any unmelted cubes out of the batter. Add the cold water to the flour mixture and stir about 10 times with chopsticks. Many lumps are fine; avoid overmixing.

   Uses Dry tempura flour mixture · 3/4 cup water with 3-4 ice cubes · 3–4 ice cubes to chill batter water

4. 4

   Step 4: Heat oil to 375°F (190°C). Dip the prepared vegetables and shrimp in batter and fry in batches until crisp and cooked through; shrimp should be opaque and vegetables tender. Drain and serve with mentsuyu dipping sauce. If using the author’s concentrate, dilute 1 part sauce with 3 parts water; follow the label for bottled sauce.

   Uses Prepared shrimp and cut vegetables · Cold lumpy tempura batter · oil ( for deep frying) · Mentsuyu · Water for diluting concentrated mentsuyu as directed