📝 About This Recipe
Experience the ethereal crunch of authentic Japanese tempura, where a whisper-thin, icy batter transforms humble garden vegetables into delicate, golden masterpieces. This recipe focuses on the 'Kansai' style technique, ensuring a light-as-air texture that highlights the natural sweetness of the produce rather than masking it. Perfect as a refined snack or a sophisticated starter, it brings the artistry of a Tokyo tempura bar right into your home kitchen.
🥗 Ingredients
The Vegetables
- 1 medium Sweet Potato (scrubbed and sliced into 1/4-inch rounds)
- 4 ounces 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)
- 4 ounces Lotus Root (peeled and sliced into thin rounds)
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 Yolk (cold from the refrigerator)
- 1 cup Sparkling Water (ice-cold, highly carbonated)
- 2-3 pieces Ice Cubes (to keep the batter bowl chilled)
Tentsuyu Dipping Sauce
- 1/2 cup Dashi Stock (homemade or instant)
- 2 tablespoons Soy Sauce (Japanese shoyu preferred)
- 2 tablespoons Mirin (sweet Japanese rice wine)
- 2 tablespoons Daikon Radish (finely grated and lightly squeezed of excess moisture)
- 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
-
1
Prepare the Tentsuyu sauce by combining the 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.
-
2
Thoroughly dry all prepared vegetables using paper towels. Moisture on the surface of the vegetables will cause the batter to steam and become soggy rather than crisp.
-
3
Lightly dust the vegetables with a tablespoon of extra flour. Shake off any excess; this 'primer' coat helps the batter cling to the smooth surfaces of the vegetables.
-
4
Fill a deep, heavy-bottomed pot or wok with 2-3 inches of vegetable oil. Add the tablespoon of sesame oil. Heat over medium-high until it reaches 340°F (170°C) for root vegetables and 360°F (180°C) for green vegetables.
-
5
While the oil heats, prepare the batter. In a medium bowl, lightly whisk the cold egg yolk. Pour in the ice-cold sparkling water and stir gently.
-
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 essential, and visible flour streaks are perfectly fine.
-
7
Place the batter bowl inside a larger bowl filled with ice to keep it as cold as possible during the frying process.
-
8
Test the oil by dropping a bead of batter into it. If it sinks halfway and pops up immediately with a sizzle, it is ready.
-
9
Fry in small batches. Dip the root vegetables (sweet potato, kabocha) into the batter, let the excess drip off, and gently slide into the oil. Fry for 2-3 minutes until the batter is pale gold and the vegetable is tender.
-
10
For the 'Hanaage' (flower-like) effect, dip your fingers in the batter and flick extra droplets onto the vegetables as they fry to create a lacy texture.
-
11
Fry the green vegetables and mushrooms last, as they only require 45-60 seconds to cook through while maintaining their vibrant color.
-
12
Remove the vegetables using a slotted spoon or wire skimmer and place them on a wire cooling rack set over a baking sheet to drain. Do not stack them, or they will lose their crunch.
-
13
Use a fine-mesh strainer to clear any 'tenkasu' (bits of fried batter) from the oil between batches to prevent them from burning and sticking to the next set of vegetables.
-
14
Serve immediately while piping hot. Provide individual bowls of the Tentsuyu sauce with a small mound of grated daikon and ginger on the side for guests to mix in.
💡 Chef's Tips
Keep everything ice cold—the thermal shock between the freezing batter and hot oil is what creates the signature crispness. Never overmix the batter; gluten development is the enemy of tempura, so stop as soon as the flour is mostly incorporated. Fry in small batches to prevent the oil temperature from dropping, which leads to oily, heavy results. If you don't have dashi, a light mushroom broth or even a diluted vegetable stock can serve as a base for the dipping sauce. Use a thermometer to monitor the oil; maintaining a consistent 350°F-360°F range is the secret to professional results.
🍽️ Serving Suggestions
Pair with a chilled glass of dry Junmai Ginjo sake or a crisp Japanese lager. Serve alongside a bowl of hot Soba or Udon noodles for a complete meal. Offer a small dish of Matcha salt (fine sea salt mixed with green tea powder) as an alternative to the liquid dipping sauce. Follow the meal with a light dessert of sliced Asian pear or ginger sorbet to cleanse the palate. A side of pickled ginger (gari) provides a bright, acidic contrast to the fried elements.