Tempura Recipe

Prepare dry mix

In a medium bowl, whisk together the all-purpose flour, rice flour (or cornstarch), baking powder (if using), and salt until evenly combined.

Chill liquids

Place a small bowl in the freezer for the batter liquid or fill a larger bowl with ice and water to keep the sparkling water very cold. Crack the egg into a separate small bowl and beat gently just to combine.

Combine cold liquid and egg: Pour the ice-cold sparkling water into the chilled bowl, add the beaten egg, and stir briefly. Keep the liquid very cold by adding an ice cube and removing it right before mixing if needed.

Make the batter: Quickly pour the cold liquid into the dry flour mixture and gently fold with chopsticks or a fork just until combined. The batter should be lumpy and slightly runny; do not overmix or strain. Keep the batter chilled over ice while frying (place bowl over a larger bowl with ice).

Prep shrimp: For each shrimp, remove the vein if not already deveined. Make three shallow slits on the underside of the shrimp to help them stay straight when frying. Pat dry thoroughly with paper towels and lightly dust with a teaspoon of flour to help the batter adhere.

Prep vegetables: Slice sweet potato and kabocha/pumpkin to about 1/8" (3 mm) thickness so they cook through quickly. Trim green beans and pat all vegetables dry. For mushrooms, remove stems and wipe clean; if large, halve or quarter.

Keep ingredients cold: Keep battered items and remaining prepared veggies chilled until you are ready to fry to ensure the batter reacts well with hot oil.

Heat oil: In a deep heavy pot or deep-fryer, heat the oil to 350-375°F (175-190°C). Use a thermometer for accuracy. You need about 2–3 inches (5–7 cm) of oil so pieces can float while frying.

Test oil & batter: Drop a small spoonful of batter into the oil; it should sink a little then rise and puff with a few bubbles and turn lightly golden within 40–60 seconds. Adjust heat to maintain 350-360°F (175-182°C).

Fry in batches: Working in small batches (3–5 pieces at a time depending on pot size), dip each prepared item into the batter to coat lightly—do not overcoat—and gently lower into the hot oil. For shrimp, hold by tail to lower and release. Fry shrimp about 2–3 minutes until crisp and just cooked through; fry vegetables 2–3 minutes for thin slices (longer for thicker pieces) until crisp-tender and pale golden. Turn as needed for even color.

Drain and rest: Remove fried pieces with a spider or slotted spoon and drain on a wire rack set over a sheet pan or on paper towels. Keep finished tempura warm in a low oven (200°F / 95°C) if making multiple batches, but avoid stacking pieces.

Make sauce: In a small saucepan combine dashi, mirin, soy sauce, and sugar (if using). Bring just to a simmer over medium heat, then remove from heat. Allow to cool slightly and transfer to a small serving bowl. Stir in grated daikon radish if using.

Serve: Arrange tempura on a platter with the tentsuyu and optional lemon wedges or salt for sprinkling. Serve immediately while hot and crisp.