Authentic tempura recipe directly from the pros. This guide covers everything from meticulous ingredient preparation and creating crispy batter to optimal frying temperatures for vegetables (170°C) and seafood (175°C), and adjusting heat for perfect results. It also includes a tempura dipping sauce recipe to enjoy exquisite tempura at home.
Ingredients
Main Ingredients (2 servings)
Seasonings
Cooking Basics
Steps
- Precisely measure 90g of cake flour and sift it. [Here's the secret!] Sifting the cake flour makes the finish fluffy and easier to mix when making the batter.
- Chill 180cc of water and the measured cake flour in the refrigerator. [Here's the secret!] Chilling suppresses gluten formation and enhances crispiness.
- Cut the pumpkin slightly thicker. [Here's the secret!] Cut slightly thicker because it will shrink when fried.
- Make a cross-shaped decorative cut at the base of the shiitake mushroom stems. If necessary, hold it slightly curved and make a decorative cut from the bottom, pushing upwards.
- Peel the asparagus from the middle and cut off the tough ends. [Here's the secret!] Peeling too far down might leave a tough texture in your mouth.
- Remove the stem of the eggplant by rotating a knife around it for a better appearance.
- Make cuts 2-3mm thick from about two-thirds of the way down the eggplant, cut in half, spread them open, and hold in place with your thumb. [Here's the secret!] Spreading and holding the eggplant allows it to cook evenly and become crispier.
- Soak the shiso leaves in water to make them crisp, and tear off the stems.
- Score the squid in a diamond pattern to prevent splattering and curling.
- Cleanly remove the internal organs from the arctic surf clam, rinse with water, and pat dry. Tenderize the processed meat by pounding it. [Here's the secret!] Pounding creates a chewy texture.
- Peel the shell of the shrimp (black tiger prawn), leaving the tail intact.
- Cut off the accumulated water from the tip of the shrimp tail with a knife and remove the sand vein. Rinse with water and pat dry. [Here's the secret!] Draining the water from the tail prevents oil splattering.
- To prevent the shrimp from curling, make a cut about one-third of the way through and straighten the muscle. [Here's the secret!] Cutting and straightening the shrimp's muscle prevents curling during frying.
- Fill a pot with oil to 60% full and heat over low heat.
- Mix the chilled water and 1 egg yolk.
- Add the chilled cake flour in several additions, mixing just enough to dissolve with minimal stirring. [Here's the secret!] Overmixing develops gluten, resulting in a chewy texture, so mix as if dissolving.
- Leave a small amount of cake flour unmixed at the end. [Here's the secret!] Leaving some flour at the end creates a batter with an even better texture without overmixing.
- Prepare cake flour as a dusting flour and shake off any excess. Dust only the back of the shiitake mushrooms and shiso leaves, the entire back and up to two-thirds of the front of the eggplant, and all sides of the other ingredients.
- Fry the vegetables in oil at 170°C. [Here's the secret!] Don't overcrowd the oil; maintaining a constant temperature will result in delicious fried tempura.
- During frying, drop some batter into the oil with chopsticks and scatter it over the ingredients, coating them. Remove excess batter from the oil.
- Small bubbles indicate it's done. Drain well. [Here's the secret!] Draining well after frying improves the tempura's crispiness.
- Fry the seafood in oil at 175°C. Adding too much batter will lower the temperature, so increase the heat slightly, then reduce it to stabilize the temperature.
- About 30 seconds before it seems done, increase the heat again to fry until crispy. Finish by frying in oil at 180°C or higher. [Here's the secret!] Increasing the heat at the end of frying makes the tempura extra crispy.
- Fry the squid similarly to the shrimp, in the order of 175°C → 180°C → 180°C or higher, but be careful not to overcook as it fries quickly.
- Fry the arctic surf clam and scallops using the same frying method.
- In a bowl, mix 100cc of bonito dashi, 20cc of soy sauce, and 20cc of mirin to make the dipping sauce.
- Arrange the freshly fried tempura on a plate, and serve with the prepared dipping sauce, grated daikon radish, and ginger to complete the dish.
🌾 Recommended Rice for This Dish
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