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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Tempura Sauce
In a small saucepan, combine the dashi stock, soy sauce, mirin, and sake. Heat over medium heat until the mixture comes to a simmer, then reduce the heat to low and let it simmer for about 5 minutes. This will allow the flavors to meld together.
- 2
Thicken the Sauce
In a small bowl, mix cornstarch with cold water until smooth. Gradually add this mixture to the saucepan while stirring constantly. Continue to cook for another 2-3 minutes until the sauce thickens slightly. Remove from heat and set aside.
- 3
Prepare the Tempura Batter
In a large mixing bowl, combine the tempura batter mix with cold water according to the package instructions. The batter should be lumpy; do not over-mix.
- 4
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (180°C). You can test the oil by dropping a small amount of batter into it; it should sizzle and rise to the surface.
- 5
Fry the Vegetables
Dip the assorted vegetables into the tempura batter, allowing any excess to drip off. Carefully place them in the hot oil, frying in batches to avoid overcrowding. Fry for about 2-3 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- 6
Fry the Shrimp
Next, dip the shrimp in the tempura batter and fry them in the same manner as the vegetables, cooking for about 2-3 minutes until they are golden and crispy. Remove and drain on paper towels.
- 7
Serve
Arrange the tempura vegetables and shrimp on a serving platter. Drizzle the prepared tempura sauce over the top or serve it on the side for dipping. Garnish with chopped green onions.