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Ingredients
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Tempura batter & dipping sauce
Shrimp
Assorted vegetables
For frying
Method
Tempura batter & dipping sauce
- 1
Make dipping sauce (mentsuyu style)
In a small saucepan combine 1/2 cup soy sauce, 1/2 cup dashi stock (or water) and 2 tablespoons mirin. Bring to a gentle simmer for 1 minute, then remove from heat and let cool to room temperature. Stir in grated daikon if using. Transfer to a small bowl for serving.
- 2
Prepare cold batter
Place a metal or glass bowl over a larger bowl filled with ice to create an ice bath. Add 1 cup cold sparkling water and 3 ice cubes to the chilled small bowl. Lightly beat 1 large egg and add to the cold water. In a separate bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch and 1/2 teaspoon baking powder. Optionally stir in 2 tablespoons ice-cold vodka or sake (this helps keep the batter crisp). Quickly fold the dry mix into the cold wet mixture with a few swift strokes; do not overmix—some lumps are fine. Keep batter chilled on the ice bath until ready to fry.
Shrimp
- 3
Prepare shrimp
Peel and devein 12 large shrimp, leaving the tails on if desired. Make 3 shallow lengthwise slits on the underside of each shrimp and gently press to straighten them (this prevents curling while frying). Pat completely dry with paper towels.
- 4
Season and dust
Season shrimp lightly with 1/2 tsp salt and 1/4 tsp white pepper. Toss each shrimp in 2 tablespoons potato starch or cornstarch to lightly coat—this helps batter adhere. Shake off excess starch.
- 5
Batter and fry shrimp
Heat oil in a deep pot or deep-fryer to 170–180°C (340–355°F). Using chopsticks or tongs, dip each dusted shrimp into the chilled batter, letting excess drip off briefly, then carefully lower into the hot oil. Fry in small batches (3–4 shrimp) to avoid temperature drop, 2–3 minutes, until pale golden and crisp. Remove with a slotted spoon and drain on a wire rack or paper towel-lined tray. Keep warm in a low oven (90°C/200°F) if making ahead, but do not stack.
Assorted vegetables
- 6
Prepare vegetables
Wash and slice vegetables as indicated: thin 1/8" rounds for sweet potato, thin wedges for kabocha, 1/4" rounds for eggplant, trim green beans and clean shiitake caps. Pat any wet surfaces dry—especially eggplant and mushrooms—to avoid oil splatter.
- 7
Dust vegetables
Lightly dust vegetable pieces with a tablespoon or two of potato starch or cornstarch if they are glossy (eggplant, shiitake) so batter adheres evenly. Shake off excess dust.
- 8
Batter and fry vegetables
Maintain oil temperature at 170–180°C (340–355°F). Dip vegetables into the chilled batter, coating thinly (excess batter will be heavy). Fry harder vegetables like sweet potato and kabocha first for 2.5–3.5 minutes until crisp and cooked through. Fry mushrooms, eggplant and green beans 1.5–2.5 minutes until golden. Shiso leaves will take only 20–30 seconds—watch closely. Remove to a wire rack; sprinkle lightly with sea salt.
For frying
- 9
Oil handling and serving
Use about 1 liter of neutral oil in a heavy pot—enough for 2–3 inch (5–7 cm) deep frying. Heat and monitor with a thermometer to keep 170–180°C. Fry in small batches, do not overcrowd. Drain fried items on a wire rack to keep them crisp. Serve immediately with dipping sauce on the side and a small dish of tempura salt if desired.