4.9 from 94 votes
Tempura 天麩羅
Tempura 天麩羅 features a selection of prawns and vegetables like purple sweet potato, lotus root, shiso, shiitake mushrooms, and chikuwa fish cake, all coated in a batter made from plain flour, ice-cold water, and Japanese mayonnaise. The ingredients are deep-fried until crisp and served with a tentsuyu dipping sauce made from mirin, soy sauce, dashi powder, water, and grated daikon. The use of mayonnaise in the batter helps achieve a light, crispy texture.
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings:
2
Calories:
371 kcal
Course:
Main Course
Cuisine:
Japanese
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 371
% 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.