📝 About This Recipe
Experience the ethereal crunch of authentic Japanese tempura, where a whisper-thin, icy-cold batter meets the natural sweetness of garden-fresh vegetables. This dish celebrates the art of 'shun' (seasonality), using high-heat precision to steam the vegetables inside their crispy shells. Perfectly light and remarkably non-greasy, it transforms simple earthy roots and greens into a sophisticated, melt-in-your-mouth snack.
🥗 Ingredients
The Vegetables
- 1 medium Sweet Potato (peeled and sliced into 1/4-inch rounds)
- 1/4 small Kabocha Squash (sliced into thin crescents)
- 8 pieces Shiitake Mushrooms (stems removed, caps scored with a cross)
- 8 spears Asparagus (tough ends trimmed)
- 1 Red Bell Pepper (cut into 1-inch wide strips)
- 1 cup Broccoli Florets (cut into bite-sized pieces)
The Tempura Batter
- 1 cup All-purpose Flour (sifted and chilled in the freezer for 10 minutes)
- 2 tablespoons Cornstarch (for extra crispness)
- 1 large Egg (cold from the refrigerator)
- 1 cup Sparkling Water (ice-cold, unopened until the last second)
- 2-3 pieces Ice Cubes (to keep the batter bowl chilled)
Tentsuyu Dipping Sauce
- 3/4 cup Dashi Stock (kombu and bonito based)
- 3 tablespoons Soy Sauce (Japanese light or dark soy)
- 3 tablespoons Mirin (sweet rice wine)
- 2 inch piece Daikon Radish (finely grated and lightly squeezed of excess water)
- 1 teaspoon Fresh Ginger (finely grated)
Frying Oil
- 4 cups Vegetable Oil (neutral oil like canola or grapeseed)
- 1 tablespoon Toasted Sesame Oil (added to frying oil for nutty aroma)
👨🍳 Instructions
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1
Prepare the Tentsuyu sauce by combining dashi, soy sauce, and mirin in a small saucepan. Bring to a simmer over medium heat, then remove immediately and let cool to room temperature.
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2
Wash and thoroughly dry all vegetables. This is crucial; any moisture on the surface will prevent the batter from sticking and cause oil splatters.
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3
Lightly dust the prepared vegetables with a tablespoon of extra flour. Shake off the excess so only a ghostly coating remains.
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4
Fill a heavy-bottomed pot or wok with the vegetable oil and sesame oil. Heat over medium-high until it reaches 340°F (170°C) for root vegetables and 350°F (180°C) for greens.
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5
While the oil heats, prepare the batter. In a medium bowl, lightly beat the cold egg. Pour in the ice-cold sparkling water and stir gently.
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6
Add the sifted flour and cornstarch all at once. Using chopsticks, use a 'stabbing' motion to mix for only 10-15 seconds. Do not overmix; lumps are desirable and prevent gluten development.
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7
Place the batter bowl inside a larger bowl filled with ice to keep it bone-chillingly cold throughout the process.
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8
Test the oil by dropping a bit of batter into it. If it sinks halfway and pops up immediately, it's ready.
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9
Dip the root vegetables (sweet potato, kabocha) into the batter, let the excess drip off, and gently slide them into the oil. Fry for 2-3 minutes until tender.
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10
Fry the remaining vegetables in small batches. Avoid crowding the pot, as this drops the oil temperature and leads to greasy tempura.
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11
For the leafy or green vegetables, fry for 1-2 minutes. They should be crisp and vibrant, not browned.
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12
Use a wire skimmer to remove any 'tenkasu' (bits of fried batter) between batches to keep the oil clean and prevent burning.
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13
Drain the fried vegetables vertically on a wire cooling rack or crumpled paper towels to ensure they stay crisp on all sides.
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14
Serve immediately while piping hot. Place the grated daikon and ginger into the individual sauce bowls just before eating.
💡 Chef's Tips
Keep everything ice-cold: the flour, the water, and the egg. This temperature shock creates the signature light texture. Do not overmix the batter! A few lumps are your friends; overmixing creates gluten, which makes the coating bread-like and chewy instead of crispy. Maintain oil temperature religiously using a kitchen thermometer. If the oil is too cool, the vegetables soak up grease; if too hot, they burn before cooking through. Use carbonated water (sparkling water or club soda) instead of still water for a lighter, airier crust due to the carbon dioxide bubbles.
🍽️ Serving Suggestions
Serve with a side of Matcha Salt (mix fine sea salt with a pinch of matcha powder) for a sophisticated alternative to the liquid sauce. Pair with a chilled glass of dry Junmai Sake or a crisp Japanese lager to cut through the richness of the fry. Accompany with a bowl of hot Soba or Udon noodles for a more substantial meal. Serve as an appetizer followed by a light Miso Soup to cleanse the palate.