Tempura Mix Combo Recipe

Prepare shrimp

Pat shrimp dry with paper towel. Make 3 shallow slits on the underside of each shrimp (do not cut through) to straighten them. Lightly season with 1/8 tsp salt. If using nori, cut nori into thin strips and wrap around the middle of the shrimp, pressing lightly to adhere.

Vegetables

Slice sweet potato into 1/8" rounds, soak in cold water for 10 minutes to remove starch, then pat dry. Slice zucchini, halve mushrooms, trim green beans, and cut red pepper into strips. Dry all vegetables thoroughly.

Set all prepared items on a tray, spaced so moisture does not collect. Keep refrigerated until ready to batter to keep them cold.

Combine dry ingredients: In a medium bowl, whisk together all-purpose flour, cornstarch, cake flour, baking powder and 1/2 tsp salt until evenly mixed.

Prepare cold liquid: In a separate chilled bowl, lightly beat the cold egg with a fork. Add the ice-cold sparkling water and drop in the ice cubes to keep temperature low. Stir just to combine.

Combine for batter: Immediately pour the cold liquid into the dry ingredients and use chopsticks or a fork to mix briefly. Do not overmix — a few small lumps are fine. The batter should be thin enough to lightly coat; if too thick, add up to 2 tbs more ice-cold water. Keep the batter bowl over another bowl filled with ice to stay cold while frying.

Heat oil: In a deep pot or heavy-bottomed fryer, add vegetable oil to a depth of about 3 inches. Heat to 350–360°F (175–180°C). If you don't have a thermometer, test by dropping a little batter into the oil — it should sizzle and rise slowly without burning immediately.

Fry in batches: Pat each tempura item dry again, then lightly dredge in a small amount of flour (this helps batter stick). Dip into the batter to coat. Gently slide into the hot oil and fry in small batches (4–6 pieces depending on size) to avoid crowding and dropping the oil temperature.

Cooking times: Fry vegetables 2–3 minutes until pale golden and crisp (sweet potato may take 3–4 minutes). Fry shrimp 1.5–2 minutes until batter is crisp and shrimp are cooked through (pink and opaque). Turn items gently if needed for even color.

Drain: Using a slotted spoon or spider, transfer tempura to a wire rack set over a baking sheet or paper towels to drain. Keep finished pieces in a single layer to preserve crispness. Do not stack while hot.

Maintain oil temperature: Allow oil to return to 350–360°F between batches. Re-stir batter gently before each dip (do not overmix). If batter thickens, add a tablespoon of ice-cold water.

Make the dipping sauce (tentsuyu): In a small saucepan combine 1 cup dashi, 1/4 cup soy sauce, 2 tbs mirin and 1 tsp sugar. Warm gently over medium heat until sugar dissolves. Do not boil vigorously; remove from heat and let cool slightly. Transfer to small bowls and add a spoonful of grated daikon to each bowl, if using.

Serve: Arrange the tempura combo on a platter with lemon wedges. Serve immediately while hot and crisp with warm dipping sauce on the side. Offer salt or flavored salts (matcha salt or sea salt) for seasoning to taste.