Tempura 天麩羅
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
2
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Calories
371 kcal
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Course
Main Course
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Cuisine
Japanese
Tempura 天麩羅
Description
This Tempura recipe includes prawns and a variety of vegetables such as purple sweet potato slices, lotus root, shiso leaves, shiitake mushrooms, and optional chikuwa fish cake. The batter is prepared using plain flour, ice-cold water, and Japanese Kewpie mayonnaise, which contributes to a delicate, crispy tempura coating after deep-frying at 180°C.
The cooking involves briefly mixing the batter without overworking it to maintain lightness, then dipping each ingredient individually before frying until a slight vibration can be felt when lifted from the oil, indicating done-ness. The tempura is drained on paper towels to remove excess oil.
The dipping sauce, tentsuyu, is made by boiling mirin briefly to evaporate alcohol, then combining it with water, soy sauce, dashi powder, and cooled grated daikon. This sauce provides a savory accompaniment that complements the crisp tempura.
Tips include maintaining cold batter and ingredients, using mayonnaise for crispness, substituting chikuwa with other vegetables if desired, and optionally seasoning with shichimi togarashi for a spiced kick.
Ingredients
- 4 prawns
- 4 lices purple sweet potato
- 2 lices lotus root lenkon
- 2 lices shiso
- 2 shiitake mushrooms
- 1 chikuwa fish cake *1 optional
- cooking oil for deep frying
Batter
- 50 g plain flour
- 75 ml water ice cold
- 1 tbsp mayonnaise Kewpie brand
Tentsuyu (dipping sauce)
- 1 cup of water
- 1/2 tbsp dashi powder
- 1/4 cup mirin
- 1/4 cup soy sauce
- 1/4 cup daikon grated
Instructions
- Prepare the prawn and vegetables and set aside. *2
- Place the flour and add icey cold water and mayonnaise. Combine them together briefly (don't over-mix or it will be too gooey).
- Set aside in fridge until all ingredients and oil is ready.
- Fill a deep pan or deep-fryer with vegetable oil and heat until 180c.
- Add each ingredient (prawn & vegetable) to the batter individually to coat them and put them into the oil.
- When the prawn and vegetable is cooked, if you lift them up out of cooking oil with a pair of chopsticks you can feel tiny vibration.
- When the ingredients are cooked, place them onto a plate lined with a paper towel to absorb the excess oil.
- Continue to coat and fry each ingredient until all done.
Sauce
- Add the mirin to a small sauce pan and boil on high heat for about 1 minute (this will allow all the alcohol to evaporate).
- Add the water, soy sauce, and dashi powder and bring to a boil.
- Place the sauce in a bowl and allow it to cool down then serve with the Tempura.
- Pour about 1/4 cup of Tentsuyu in a small bowl with about 1 tbsp of grated daikon to serve with Tempura. *3
Notes
- Using Japanese mayonnaise in the batter helps achieve a crispy texture; if unavailable, omit the mayonnaise but keep ingredients very cold.
- Keep the batter and ingredients chilled until frying to maintain crispiness.
- Chikuwa fish cake can be replaced with vegetables like green beans or shishito peppers.
- Optionally sprinkle shichimi togarashi on the tempura for added spice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 371 kcal
% Daily Value*
| Calories | 371kcal | 19% |
| Carbohydrates | 38g | 13% |
| Protein | 11g | 22% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 33mg | 11% |
| Sodium | 2156mg | 90% |
| Potassium | 209mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 385IU | 8% |
| Vitamin C | 7.3mg | 8% |
| Calcium | 23mg | 2% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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