📝 About This Recipe
Experience the ethereal crunch of authentic Japanese tempura, where a whisper-thin, icy-cold batter transforms humble garden vegetables into delicate golden treasures. This recipe focuses on the 'Kase-age' technique, creating a lacy texture that shatters upon impact while steaming the vegetables to tender perfection inside. It is a masterclass in balance, contrasting the hot, crispy exterior with a savory, umami-rich dipping sauce.
🥗 Ingredients
The Vegetable Medley
- 1 medium Sweet Potato (peeled and sliced into 1/4-inch rounds)
- 1 small head Broccoli (cut into small, flat florets)
- 8 pieces Shiitake Mushrooms (stems removed, caps scored with a cross)
- 12 pieces Green Beans (trimmed)
- 1 large Red Bell Pepper (seeded and cut into 1-inch wide strips)
- 1/4 small Kabocha Squash (sliced into thin crescents)
The Signature Batter
- 1 cup Cake Flour (sifted and chilled in the freezer for 15 minutes)
- 1 large Egg (cold from the refrigerator)
- 1 cup Sparkling Water (ice-cold, highly carbonated)
- 2 tablespoons Cornstarch (for extra crispness)
- 2-3 pieces Ice Cubes (to keep the batter bowl chilled)
Tentsuyu Dipping Sauce
- 3/4 cup Dashi Stock (or water with 1 tsp dashi granules)
- 3 tablespoons Soy Sauce (Japanese style (dark))
- 3 tablespoons Mirin (sweet rice wine)
- 1 teaspoon Granulated Sugar
- 2 inch piece Daikon Radish (finely grated and drained)
- 1 teaspoon Fresh Ginger (finely grated)
Frying & Prep
- 4 cups Vegetable Oil (for deep frying; use neutral oil like canola or grapeseed)
- 1/4 cup All-purpose Flour (for dredging the vegetables)
👨🍳 Instructions
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1
Prepare the Tentsuyu sauce by combining dashi, soy sauce, mirin, and sugar in a small saucepan. Bring to a simmer over medium heat, then remove and let cool to room temperature. Set aside the grated daikon and ginger to be added just before serving.
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2
Thoroughly pat all prepared vegetables dry with paper towels. Any residual moisture will cause the batter to slip off and create oil splatters.
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3
Heat the vegetable oil in a deep, heavy-bottomed pot or wok to 340°F (170°C) for root vegetables and 350°F (180°C) for green vegetables. Use a kitchen thermometer for precision.
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4
While the oil heats, place the cold cake flour and cornstarch in a medium bowl. In a separate small bowl, lightly beat the cold egg, then pour in the ice-cold sparkling water. Whisk briefly until just combined.
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5
Pour the egg mixture into the flour. Using chopsticks, use a 'stabbing' motion to mix. Do NOT overmix; the batter should be lumpy with visible streaks of flour. Overmixing develops gluten, which makes the tempura tough rather than crispy.
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6
Place the 1/4 cup of all-purpose flour in a shallow dish. Lightly dredge each vegetable piece in the flour, shaking off any excess. This acts as a 'primer' for the batter.
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7
Start with the root vegetables (sweet potato, kabocha). Dip them into the cold batter and carefully slide them into the hot oil.
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8
Fry in small batches to avoid dropping the oil temperature. For the root vegetables, fry for 2-3 minutes per side until the batter is pale gold and the vegetable is tender.
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9
For the green vegetables and mushrooms, fry for 1-2 minutes total. These cook much faster and you want to preserve their vibrant color.
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10
To achieve the 'lacy' effect, dip your fingers or a spoon into the batter and flick extra droplets onto the vegetables as they fry in the oil.
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11
Remove the vegetables using a slotted spoon or wire rack skimmer. Drain them on a wire rack set over a baking sheet rather than paper towels to prevent sogginess.
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12
Skim any loose bits of fried batter (tenkasu) from the oil between batches to prevent them from burning and sticking to the next set of vegetables.
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13
Serve immediately while piping hot. Divide the dipping sauce into four small bowls and place a small mound of grated daikon and ginger on the side of each bowl for guests to mix in.
💡 Chef's Tips
Always use ice-cold liquids and chilled flour; the temperature shock between the cold batter and hot oil is what creates the signature crispness. Never over-whisk the batter—lumps are your friend and prevent the coating from becoming bread-like. Use a high-smoke-point neutral oil; adding a teaspoon of toasted sesame oil to your frying oil can add a wonderful authentic aroma. If you don't have cake flour, you can make a substitute by removing 2 tablespoons of all-purpose flour from 1 cup and replacing it with 2 tablespoons of cornstarch. Check the oil temperature frequently; if it's too low, the vegetables will be greasy, and if it's too high, they will burn before cooking through.
🍽️ Serving Suggestions
Pair with a chilled glass of dry Junmai Sake or a crisp Japanese lager to cut through the richness of the fried coating. Serve alongside a bowl of hot Soba or Udon noodles for a more substantial meal. Offer a small dish of Matcha salt (fine sea salt mixed with green tea powder) as an alternative to the liquid dipping sauce. Include a side of pickled ginger (Gari) to cleanse the palate between different vegetable types.