Tempura Recipe

Prepare cold ingredients

Place a metal or glass bowl over a bowl of ice to keep it chilled. Measure ice water and keep it very cold; optionally add a few ice cubes and remove before mixing if needed.

Beat egg

Lightly beat the large egg in a small bowl just until the white and yolk are combined. Do not overbeat.

Combine wet and dry

Pour the beaten egg into the chilled bowl with the ice water. Add the ice-cold water with egg to a medium mixing bowl. Sift together the all-purpose flour, cake flour, cornstarch, baking soda (if using), and salt into a separate bowl.

Mix batter briefly

Add the dry mix to the cold egg-water mixture. Using chopsticks or a fork, make a few quick strokes to combine. The batter should remain lumpy and slightly under-mixed; small dry streaks are okay. Over-mixing activates gluten and makes the batter heavy. Keep the batter cold — place the bowl over ice if needed while frying in batches.

Prepare all items before heating oil (tempura is cooked quickly). Pat shrimp dry with paper towels, make 3 shallow slits on the underside to prevent curling, and gently stretch them flat. For vegetables: slice sweet potato and squash 1/8–1/4 inch thick, trim green beans and asparagus, and wipe mushrooms clean. Lightly dust each piece with a teaspoon of flour (this helps batter adhere). Keep prepared pieces on a tray and refrigerate briefly if your kitchen is warm.

Combine dashi, mirin, soy sauce, and sugar in a small saucepan. Warm gently until just before simmering to dissolve the sugar and marry flavors, then remove from heat. If using grated daikon, place a small mound alongside the sauce for guests to mix in as desired. Keep warm or at room temperature.

Heat oil in a deep, heavy pot or deep fryer to 350–375°F (175–190°C). Use a thermometer to maintain temperature. If you don’t have a thermometer, test by dropping a small bit of batter — it should sizzle and rise to the surface quickly, forming bubbles without browning immediately.

Work in small batches (4–6 pieces at a time depending on pot size) so the oil temperature recovers quickly. Remove any excess flour from the prepared pieces by shaking lightly. Hold each item by hand or use chopsticks/tongs and dip into the batter briefly to coat. Let excess batter drip off for 1–2 seconds; you want a thin, airy coating, not a thick layer.

Gently place battered items into the hot oil, away from you, and do not overcrowd. Fry shrimp for about 2–3 minutes until pale golden and cooked through; frying time will vary by thickness. Fry thin vegetables (green beans, asparagus) 1–2 minutes; firmer items (sweet potato, kabocha/squash) 2.5–4 minutes until crisp-tender. Turn pieces if needed for even color.

Use a wire skimmer or slotted spoon to remove tempura from oil and transfer to a rack set over a baking sheet or paper towels to drain. Season immediately with a light sprinkle of fine sea salt or flaky salt. Keep finished pieces in a single layer; do not stack, which makes them soggy. Fry remaining batches, keeping batter cold and oil between 325–375°F (maintain around 350°F).

Arrange tempura on a platter with lemon wedges and the tentsuyu with grated daikon on the side. Serve immediately while crisp. For small servings, guests can dip pieces into the tentsuyu or sprinkle with salt and enjoy plain.