Tempura 207kcal / per person

recipes

category VegetablesSee the Related Food Category Page
recipe number 01901
cooking time 50 minutes
comment Tempura is one of the typical Japanese dishes. Seafood and vegetables are battered with a mixture of flour, egg and water, and then deep fried until crunchy. Serve with dipping sauce mixed with grated daikon.
image Bite into freshly fried tempura dipped in the tempura sauce. Steamy vegetables and seafood will appear out of the batter.
Shrimps 120 g
Konnyaku 100 g
(A) Soy sauce 1 and 1/3 tsp
(A) Sake 1/2 tbsp
(A) Ichimi hot pepper to taste
Flour for coating as needed
Sweet potato 80 g
Lotus root 80 g
Shishi-togarashi (green peppers) 8
Egg 1
Cold water 3/4 tbsp
Flour a little less than 1 cup
Oil for deep-frying as needed
(B) Dashi stock 1/4 cup

Shell the shrimp, cut off the tip of the tail, squeeze out any water, and devein. Make slits on the stomach side and cut the muscles using the back side of a knife. Quarter the sweet potato and the lotus root lengthwise and immerse the sweet potato in water and the lotus root in vinegar (not listed) water.

For the blended seasoning, mix the (A) ingredients. Make some holes in the shishi-togarashi with a skewer. Cut the konnyaku into 2-cm cubes, dry-fry in a non-stick frying pan to get rid of any excess moisture, and dress with the blended seasoning. Skewer 2 pieces of konnyaku on each stick.

For the tempura dipping sauce, boil down the mirin in a small pan, add the dashi and the soy sauce and again bring to a boil. For the tempura batter, add the cold water and the sifted flour to the beaten egg and gently mix.

Deep-fry the vegetables, without batter, in the oil at 170° to 180oC. Cut the large-sized ingredients into bite-sized pieces after deep-frying so that they absorb less oil. Coat the floured shrimps and konnyaku in batter and deep-fry. Place them in a bamboo basket and serve with the grated daikon, the grated ginger and the tempura dipping sauce.

technique To make the tempura batter, beat the egg without whipping and add cold water. Sift the flour into the egg mixture and fold in using chopsticks. Do not overmix, otherwise the batter will be gooey.
  1. Shell the shrimp, cut off the tip of the tail, squeeze out any water, and devein. Make slits on the stomach side and cut the muscles using the back side of a knife. Quarter the sweet potato and the lotus root lengthwise and immerse the sweet potato in water and the lotus root in vinegar (not listed) water.
  2. For the blended seasoning, mix the (A) ingredients. Make some holes in the shishi-togarashi with a skewer. Cut the konnyaku into 2-cm cubes, dry-fry in a non-stick frying pan to get rid of any excess moisture, and dress with the blended seasoning. Skewer 2 pieces of konnyaku on each stick.
  3. For the tempura dipping sauce, boil down the mirin in a small pan, add the dashi and the soy sauce and again bring to a boil. For the tempura batter, add the cold water and the sifted flour to the beaten egg and gently mix.
  4. Deep-fry the vegetables, without batter, in the oil at 170° to 180oC. Cut the large-sized ingredients into bite-sized pieces after deep-frying so that they absorb less oil. Coat the floured shrimps and konnyaku in batter and deep-fry. Place them in a bamboo basket and serve with the grated daikon, the grated ginger and the tempura dipping sauce.