Mix Tempura (12 Pcs) Recipe

Prepare batter

Place 1.5 cups all-purpose flour, 0.5 cup cornstarch, 0.5 tsp baking powder, and 0.5 tsp salt in a large mixing bowl and whisk briefly to combine. Chill the bowl for a few minutes if possible.

In a separate bowl, lightly beat 1 large egg. Mix the egg with 1 cup ice water (and optionally 0.5 cup cold seltzer replacing part of the water for extra crispiness). Keep the liquid very cold — add a couple of ice cubes to the water and discard before using, if desired.

Pour the cold egg-water mixture into the dry ingredients and stir once or twice with chopsticks or a fork until just combined. Lumps are fine — do not overmix. The batter should be slightly loose and lumpy. Keep the batter chilled while you prepare the ingredients.

Heat 3–4 cups vegetable oil in a deep pot or deep skillet to 350–375°F (175–190°C). If you don't have a thermometer, test with a small drop of batter; it should sizzle and rise to the surface immediately and turn pale golden in about 1 minute.

Lightly dust each item (shrimp, fish pieces, sweet potato slices, zucchini, shiitake, green beans/asparagus) with cornstarch (about 2 tbsp total) to help the batter adhere.

Working in small batches to avoid crowding, dip each item into the batter to coat lightly, letting excess drip off. Fry shrimp and fish pieces 1–2 minutes per side until golden and cooked through. Fry vegetable pieces 2–3 minutes (sweet potato may take 3–4 minutes depending on thickness) until golden and tender. Fry mushrooms and green beans 1.5–2 minutes. Maintain oil temperature between 350–375°F; adjust heat as needed.

Remove tempura with a slotted spoon or spider and drain on a wire rack or paper towels. For extra crispness, transfer finished pieces to a 350°F oven for a couple minutes while finishing remaining batches.

Arrange 12 pieces total on a serving platter: suggested distribution — 6 shrimp, 2 fish pieces, 2 sweet potato slices, 1 zucchini, 1 shiitake (or adjust by size). Keep items hot and crisp by serving immediately.

Serve with tentsuyu dipping sauce and optional grated daikon on the side.

Combine 1/2 cup dashi, 2 tbsp soy sauce, 2 tbsp mirin, and 1/2 tsp sugar in a small saucepan. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Remove from heat and cool slightly.

Place a small mound (about 2 tsp) of grated daikon in each diner’s dipping bowl if using, and pour warmed tentsuyu over or serve sauce on the side.