Rempura Recipe

Prepare batter

Place a medium mixing bowl in the refrigerator for 5 minutes to chill. In a separate bowl whisk the cold egg lightly. In the chilled bowl combine all-purpose flour, rice flour, cornstarch, baking powder and 1/2 tsp salt; stir lightly to combine. Pour the beaten cold egg into the dry mix, then add the ice-cold sparkling water and (if using) cold vodka. Stir gently with chopsticks or a fork only until combined—small lumps should remain. Do not overmix; keep batter cold by placing bowl over a larger bowl of ice if kitchen is warm.

Heat oil

Pour vegetable oil into a deep pot to a depth of about 3 inches (7–8 cm). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter into the oil: it should sizzle and float immediately, forming a delicate lace around the piece.

Fry in batches

Pat seafood and vegetables dry with paper towels and lightly dust each piece with a little all-purpose flour (this helps batter adhere). Working in small batches (3–4 pieces at a time, depending on pot size), dip each item into the batter to coat, allow excess to drip off, then gently lower into the hot oil. Maintain oil temperature between 330–360°F (165–180°C). Fry shrimp and thin fish strips for 2–3 minutes until batter is pale golden and shrimp are opaque; firmer vegetables (sweet potato rounds) will take 3–4 minutes; green beans, mushrooms and bell pepper usually need 2–3 minutes. Avoid overcrowding the pot so oil temperature doesn't drop.

Drain and season

Using a slotted spoon or spider strainer, transfer fried pieces to a wire rack set over a sheet pan or paper towels to drain. Immediately season lightly with fine sea salt. Keep finished pieces warm in a single layer in a low oven (200°F / 95°C) while you finish remaining batches so they stay crisp.

Prepare proteins and vegetables before making batter: peel and devein shrimp leaving tails if desired; make a shallow diagonal cut on the underside of each shrimp to prevent curling and pat dry. Slice fish into uniform 1" strips and pat dry. Cut sweet potato into 1/4" rounds so they cook through; to reduce frying time you can parboil sweet potato rounds for 2 minutes in boiling water then cool and dry thoroughly. Trim green beans, halve mushrooms if large, and cut bell pepper into strips. Lightly toss all pieces with 1 tsp kosher salt and a dusting of flour prior to battering.

While oil is heating or early in cooking, make the dipping sauce. In a small saucepan combine dashi, soy sauce, mirin and sugar. Bring to a gentle simmer over medium heat and stir until sugar dissolves. Remove from heat and let cool slightly. Serve warm or at room temperature with grated daikon on the side — place a small mound of grated daikon in each dipping bowl so diners can mix it into the sauce to taste.

Arrange fried items on a platter with lemon wedges and the dipping sauce. Temperatures and timing: serve rempura immediately for best texture — tempura is best eaten within 10–15 minutes of frying. If you must hold, keep in a single layer on a wire rack in a 200°F (95°C) oven for up to 20 minutes, but note crispness will degrade over time.