Nasu Tempura Recipe
Nasu tempura is a Japanese dish featuring battered and deep-fried slices of eggplant. The eggplant becomes tender with a crispy exterior, and this version often highlights the natural sweetness of the vegetable alongside savory dipping sauces. Here's how to make it at home.
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Ingredients
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Nasu Tempura Ingredients
Method
Nasu Tempura Directions
Prepare the Eggplant
Wash and cut the Japanese eggplants into long, thin slices (about 1/4 inch thick). If desired, lightly sprinkle with salt and let sit for 10 minutes to draw out moisture, then pat dry.
Make the Tempura Batter
In a bowl, mix the all-purpose flour and cornstarch. Gradually whisk in the ice water until just combined; the batter should be lumpy, not smooth.
Heat the Oil
In a deep pot or fryer, heat the vegetable oil to 350°F (175°C).
Fry the Eggplant
Dip the eggplant slices into the tempura batter, allowing excess batter to drip off. Carefully place them in the hot oil, frying in batches to avoid overcrowding. Fry until golden and crispy, about 2-3 minutes per side.
Prepare the Tentsuyu Dipping Sauce
In a small saucepan, combine soy sauce, mirin, and dashi stock. Heat gently until warm.
Serve
Drain the fried eggplant on paper towels and serve immediately with the tentsuyu sauce. Garnish with grated daikon radish and wasabi if desired.