📝 About This Recipe
This innovative fusion dish marries the smoky, juicy snap of high-quality sausages with the ethereal, lacy crunch of authentic Japanese tempura batter. Traditionally found as a popular street food snack in Japan, this version elevates the experience with a hint of toasted nori and a zesty ginger-soy dipping sauce. It is the ultimate appetizer for those who crave a perfect contrast between a hot, savory center and a delicate, shatteringly crisp exterior.
🥗 Ingredients
The Sausages
- 12 pieces Japanese Arabiki sausages (or high-quality cocktail frankfurters)
- 1/4 cup Cornstarch (for dredging)
The Signature Tempura Batter
- 1 cup All-purpose flour (sifted and chilled)
- 1 Egg yolk (large, cold from the fridge)
- 1 cup Sparkling water (ice-cold, carbonated)
- 2-3 pieces Ice cubes (to keep the batter chilled)
- 1 sheet Nori (dried seaweed) (finely crumbled or pulsed into flakes)
Ginger-Soy Dipping Sauce
- 4 tablespoons Soy sauce (low sodium preferred)
- 2 tablespoons Mirin (Japanese sweet rice wine)
- 1 tablespoon Rice vinegar
- 1 teaspoon Fresh ginger (finely grated)
- 2 tablespoons Daikon radish (grated and lightly squeezed of excess moisture)
Frying & Garnish
- 4 cups Neutral oil (canola, vegetable, or grapeseed for deep frying)
- 1 teaspoon Toasted sesame seeds (for garnish)
- 1 stalk Green onion (thinly sliced on the bias)
👨🍳 Instructions
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1
Prepare the sausages by patting them completely dry with paper towels. If using full-sized sausages, cut them into 2-inch bite-sized pieces.
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2
Lightly score the surface of the sausages with 2-3 shallow diagonal slits; this prevents them from bursting and helps the batter cling better.
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3
In a small bowl, whisk together the soy sauce, mirin, rice vinegar, grated ginger, and grated daikon. Set this dipping sauce aside to let the flavors meld.
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4
Fill a heavy-bottomed pot or wok with 3-4 inches of neutral oil. Heat over medium-high heat until it reaches 350°F (175°C).
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5
While the oil heats, place the 1/4 cup of cornstarch in a shallow bowl. Dredge each sausage lightly, shaking off all excess. They should have just a ghostly coating.
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6
Prepare the batter just before frying: In a medium bowl, lightly beat the cold egg yolk. Pour in the ice-cold sparkling water and stir gently.
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7
Add the sifted flour and crumbled nori to the liquid. Using chopsticks, mix with a stabbing motion for only 10-15 seconds. Do not overmix; lumps are essential for a crispy texture!
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8
Drop 2-3 ice cubes into the batter to ensure it remains icy cold while you work.
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9
Test the oil by dropping a bead of batter into it. If it sinks halfway and then immediately sizzles to the surface, the oil is ready.
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10
Dip 4-5 sausages into the batter, coating them thoroughly, and carefully slide them into the hot oil.
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11
Fry for 2-3 minutes, turning occasionally with a slotted spoon or tongs, until the batter is a very pale golden and incredibly crisp.
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12
Remove the sausages and drain them on a wire rack set over a baking sheet rather than paper towels to maintain maximum crunch.
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13
Skim any loose bits of batter (tenkasu) from the oil between batches to prevent burning and keep the oil clean.
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14
Repeat the frying process with the remaining sausages, working in small batches to avoid crowding the pot.
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15
Transfer to a serving platter, garnish with sesame seeds and green onions, and serve immediately with the dipping sauce.
💡 Chef's Tips
Always use ice-cold liquids and chilled flour; the temperature shock between the cold batter and hot oil creates the signature airy bubbles. Avoid overmixing the batter—overworking the flour develops gluten, which results in a bready, chewy coating instead of a crisp one. If you can't find Arabiki (Japanese pork sausages), use smoked cocktail weiners or even slices of high-quality kielbasa. Make sure the sausages are bone-dry before dredging in cornstarch to prevent the batter from sliding off during frying.
🍽️ Serving Suggestions
Serve alongside a cold, crisp Japanese lager or a glass of dry sparkling wine to cut through the richness. Pair with a side of chilled sunomono (cucumber salad) for a refreshing acidic contrast. Add a small mound of matcha salt (sea salt mixed with green tea powder) on the side for an alternative dipping experience. Serve as part of an Izakaya-style spread with edamame and grilled shishito peppers.