📝 About This Recipe
Tempura Moriawase is the ultimate celebration of seasonal bounty, featuring an assortment of seafood and vegetables encased in a shatteringly crisp, ethereal batter. Originating from the Edo period, this dish transforms simple ingredients into culinary art through the 'Hanaage' technique, creating delicate 'flowers' of fried batter. It is a masterclass in texture, balancing the succulent sweetness of prawns with the earthy, tender crunch of garden-fresh vegetables.
🥗 Ingredients
Seafood and Vegetables
- 8 pieces Large Black Tiger Prawns (peeled and deveined, tail left on)
- 4 pieces White Fish Fillet (Sea Bream or Cod) (cut into 2-inch strips)
- 8 slices Sweet Potato (cut into 1/4 inch rounds)
- 4 wedges Kabocha Squash (thinly sliced)
- 4 pieces Shiitake Mushrooms (stems removed, decorative cross cut on top)
- 8 pieces Shishito Peppers (pierced with a toothpick to prevent bursting)
- 4 slices Lotus Root (peeled and sliced into rounds)
The Cold Batter
- 1 cup Cake Flour (sifted and chilled)
- 1 large Egg (cold from the refrigerator)
- 1 cup Ice-Cold Sparkling Water (must be very bubbly and frigid)
- 2 tablespoons Cornstarch (for extra crispness)
Tentsuyu Dipping Sauce
- 1 cup Dashi Stock (homemade or instant)
- 1/4 cup Mirin (sweet rice wine)
- 1/4 cup Soy Sauce (Japanese dark soy sauce)
- 3 inch Daikon Radish (finely grated and lightly squeezed)
- 1 teaspoon Fresh Ginger (finely grated)
Frying Oil
- 1 quart Neutral Oil (Canola or Grapeseed) (for deep frying)
- 2 tablespoons Toasted Sesame Oil (added to the frying oil for aroma)
👨🍳 Instructions
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1
Prepare the Tentsuyu sauce by combining dashi, mirin, and soy sauce in a small saucepan. Bring to a simmer over medium heat, then immediately remove and let cool to room temperature.
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2
Prepare the prawns by making 3-4 small shallow incisions on the belly side. Gently press the prawn down on the cutting board until you feel the fibers snap; this ensures they stay straight when frying.
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3
Thoroughly pat all seafood and vegetables dry with paper towels. Any moisture on the surface will cause the batter to steam rather than crisp.
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4
Lightly dust all ingredients with a thin layer of extra cake flour (not listed in batter ingredients) and shake off the excess. This helps the batter adhere.
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5
Heat the oil in a deep pot or wok to 340°F (170°C) for vegetables and 360°F (180°C) for seafood. Use a thermometer for precision.
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6
Make the batter just before frying: Lightly beat the cold egg in a bowl, then pour in the ice-cold sparkling water. Whisk briefly.
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7
Add the sifted cake flour and cornstarch all at once. Use chopsticks to 'stab' and mix the batter for only 10-15 seconds. It must remain lumpy; over-mixing develops gluten and makes the batter chewy.
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8
Start with the vegetables. Dip each piece into the batter, let the excess drip off, and gently slide it into the oil.
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9
Fry the vegetables for 2-3 minutes, turning once, until the batter is pale gold and crisp. Drain on a wire rack—never on paper towels, which trap steam.
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10
For the prawns, hold them by the tail, dip into the batter, and place them into the 360°F oil. Use your fingers to flick extra bits of batter onto the prawns to create the 'flower' (Hanaage) effect.
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11
Fry the prawns for about 2 minutes until just cooked through and the exterior is stiff and crunchy.
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12
Skim the oil frequently with a fine mesh strainer to remove 'tenkasu' (bits of fried batter) between batches to prevent them from burning and sticking to the next items.
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13
Arrange the tempura vertically on a plate to maintain airflow. Serve immediately while piping hot.
💡 Chef's Tips
Always keep your batter ingredients ice-cold; the temperature shock between the cold batter and hot oil creates the signature airy texture. Do not over-mix the batter; lumps are your friend as they prevent the formation of gluten. Fry in small batches to ensure the oil temperature doesn't drop significantly. Use cake flour instead of all-purpose flour for its lower protein content, resulting in a lighter crust. If you don't have sparkling water, use ice water with a pinch of baking soda.
🍽️ Serving Suggestions
Serve with a small mound of grated daikon and ginger on the side of the Tentsuyu sauce. Pair with a chilled dry Sake or a crisp Japanese lager like Asahi. Offer a small dish of Matcha salt (fine sea salt mixed with matcha powder) for an alternative seasoning. Serve alongside a bowl of hot Udon or Soba noodles for a complete meal. A side of Sunomono (cucumber salad) provides a refreshing acidic contrast to the fried elements.