Tempura Appetizer Recipe

Trim and dry

Pat shrimp and chicken (if using) dry with paper towels. For shrimp, leave tails on if preferred. For chicken, cut into uniform 1/2" strips so cooking time matches vegetables. Slice vegetables to roughly uniform thickness: sweet potato 1/4" rounds, zucchini 1/4" sticks, mushrooms left whole or halved, broccoli into small florets.

Lightly dust shrimp, chicken, and vegetables with 1/2 cup all-purpose flour and shake off excess. This helps batter adhere. Place dusted items on a rack or tray while you prepare batter.

Combine 1/2 cup dashi (or broth), 2 tbs soy sauce, 1 tbs mirin, and 1/2 tsp sugar in a small saucepan. Warm over low heat just until sugar dissolves and flavors meld; do not boil. Remove from heat and set aside. Stir in grated daikon if using. Keep warm or room temperature.

Place 1 cup all-purpose flour, 1/4 cup cornstarch, 1/4 cup rice flour, 1/2 tsp baking powder and 1/2 tsp salt in a bowl. Stir once to combine (do not overmix).

In a separate chilled bowl, crack 1 large egg and lightly beat. Add 1 cup ice-cold sparkling water and a few small ice cubes to keep the mixture cold. Pour wet ingredients into dry and gently fold once or twice with chopsticks or a fork. The batter should remain lumpy and cold — do not overwork (a few small dry streaks are fine). Keep the bowl over a larger bowl of ice if you will be frying in batches.

Pour about 3–4 cups neutral oil into a heavy-bottomed pot or deep fryer, filling so there is at least 2–3" depth but not more than half the pot. Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of batter: it should sizzle and float, browning in about 45–60 seconds.

Work in small batches to avoid lowering oil temperature. Using tongs or chopsticks, dip one piece at a time into the batter, letting excess drip off gently. Immediately place into hot oil, being careful not to overcrowd (3–5 pieces per batch depending on size).

Fry vegetables: thin items like zucchini or mushrooms take 1–2 minutes until batter is pale golden and crisp. Sweet potato slices and broccoli florets take 2–3 minutes. Fry shrimp and thin chicken strips 1.5–2.5 minutes until the batter is golden and shrimp turns opaque and curls; chicken should reach 165°F internally. Turn pieces for even browning if needed.

Use a slotted spoon or spider to transfer fried pieces to a wire rack set over a baking sheet (do not stack on paper towels; rack preserves crispness). Keep warm in a 200°F (95°C) oven if frying multiple batches.

If batter is getting thick or sticky between batches, stir gently and add a few ice cubes to the batter bowl to keep it cold and loose. Do not overmix.

Season freshly fried tempura lightly with a pinch of sea or kosher salt while still hot. Serve immediately alongside the dipping sauce and lemon wedges. Offer grated daikon and extra soy if desired.