Tempura

1. Preparation

Gather all ingredients and tools needed: mixing bowls, whisk, frying pan or deep fryer, slotted spoon, and paper towels.

Select the vegetables and seafood you want to use (e.g., shrimp, bell peppers, zucchini, sweet potatoes, or mushrooms).

Wash and peel (if necessary) the vegetables, then cut them into uniform shapes, about 1/4 inch thick.

If using shrimp, peel and devein them, leaving the tails on for presentation.

2. Batter Preparation

In a mixing bowl, combine 1 cup of all-purpose flour with 1/2 cup of cold water. You can also add an egg for richer flavor (optional).

Whisk the mixture gently until just combined; do not overmix. It’s okay if there are some lumps as this ensures a light batter.

Place the prepared batter in the fridge for about 10 minutes to keep it cold.

3. Heating Oil

In a deep frying pan or deep fryer, heat vegetable oil to 350°F (175°C). Use enough oil to submerge half of the food for frying.

To test if the oil is ready, drop a small amount of batter into the oil; it should sizzle and rise to the surface.

4. Frying

Carefully dip each piece of vegetable or seafood into the batter, making sure to coat it lightly.

Using a slotted spoon or chopsticks, gently place the battered food into the hot oil, being careful not to overcrowd the pan.

Fry for about 2-3 minutes or until golden brown, turning occasionally for even cooking.

Once cooked, remove the tempura and place it on paper towels to drain excess oil.

5. Serving

Arrange the tempura on a serving plate.

Serve with a dipping sauce made of soy sauce, mirin, and dashi broth, if desired.

Optionally garnish with grated daikon radish or a slice of lemon.