Variety Of Tempuras Recipe

Make the dashi-based dipping sauce: combine 1 cup dashi, 2 tbsp mirin, 2 tbsp soy sauce and 1/2 tsp sugar in a small saucepan. Bring to a gentle simmer for 1 minute, then remove from heat and let cool. Transfer to a serving bowl and refrigerate; serve with grated daikon on the side.

Prepare all tempura items: peel, devein, and butterfly shrimp if needed; pat dry with paper towels. Cut fish into bite-size pieces and pat dry. Slice vegetables (sweet potato, kabocha/pumpkin, eggplant) into 1/8–1/4-inch slices. Trim green beans. Remove stems from shiitake. Lightly dust each item with the 1/2 cup flour — this helps batter adhere. Arrange items on a tray in single layers and keep refrigerated (or in a cool place) until frying.

Set up frying station: place a deep pot or heavy-bottomed saucepan on medium-high heat and pour in oil to a depth of about 2–3 inches (roughly 4–6 cups depending on your pot). Clip a thermometer to the side and heat to 350°F (175°C). If you don’t have a thermometer, test with a small drop of batter — it should sizzle and rise immediately.

Keep everything cold

Place a mixing bowl over a larger bowl filled with ice or add a few ice cubes to the water to keep the batter very cold — cold batter yields a lighter, crispier tempura crust.

In the chilled mixing bowl, lightly beat 1 large egg, then add 1.25 cups very cold water (with ice cubes if needed). Stir to combine briefly.

Sift together 1 cup cake flour and 1/4 cup rice flour with 1/4 tsp baking powder and 1/4 tsp salt. Sprinkle the dry mix into the egg-water mixture and stir with chopsticks or a fork just until combined. Do not overmix — it’s okay if the batter is a little lumpy. Keep the batter on ice and use immediately.

Heat oil to 350°F (175°C). Maintain temperature between 340–365°F during frying. If the oil is too hot, exterior will brown too quickly; if too cool, tempura will be greasy.

Work in small batches (4–6 pieces at a time depending on pot size) so oil temperature recovers quickly. For each piece: lightly shake off excess flour, dip into the cold batter to coat evenly, letting excess drip back into the bowl. Gently slide into the hot oil.

Cooking times

Fry shrimp and thin fish pieces 1.5–2.5 minutes until pale golden and just cooked through. Vegetables: thin green beans 1–1.5 minutes; shiitake and shiso leaves 1–1.5 minutes; eggplant, kabocha and sweet potato slices 2.5–3.5 minutes until crisp and tender. Adjust time based on thickness — aim for pale, crisp coating rather than deep brown.

Use a slotted spoon or spider to remove tempura and drain on a wire rack or paper towels. Do not stack pieces while hot to avoid steaming and sogginess. Keep cooked tempura in a low oven (200°F / 95°C) briefly if making multiple batches, but serve as soon as possible for best texture.

Arrange a variety of tempura on a platter. Serve immediately with tentsuyu dipping sauce topped with grated daikon, lemon wedges and optional coarse salt for seasoning individual pieces.

Leftover tips: re-crisp in a 375°F (190°C) oven for 5–7 minutes on a wire rack; avoid microwaving, which makes tempura soggy.