Japanese Tempura 天ぷら
Recipe type: Main Dish, Vegetables, Seafood
Cuisine: Japanese
Serves: 4

Here on Cooking Japanese Style we a recipe called Tempura(Deep Fried) or 天ぷら in Japanese. This was a request from last week and I finally got this post up. (Sorry for the delay) The hubby will have the video up in a couple hours; I hope that it explains a little more then what I have written. This recipe is used a lot in Japan, usually when you have some left over from the night before we use the left overs and make tempura out of it. In most home they use this style, in our home we usually don’t have left overs. Lol I hope you enjoy this recipe. Let’s see what we need to make our Tempura recipe.
  • 6-8 shrimps
  • 6-8 small garfish
  • 4 shiitake mushrooms
  • ⅙ pumpkin
  • 3-4 asparagus
  • Oil for deep-frying
  • Batter:
  • 1cup cold water
  • 1 egg yolk
  • 1 cup flour
  • Dipping sauce:
  • 300 ml dashi stock
  • 4 tbsp mirin
  • 4 tbsp soy sauce
  • 2 tbsp sake

  1. Place the dashi stock, mirin, sake, and soy sauce into a pot, over a heat and boil briefly.
  2. Make scores on the cap of the shiitake mushrooms, cut the pumpkin into 7㎜ thick pieces. Peel the asparagus and cut then into 4-5 ㎝ lengths, and gather by inserting a toothpick.
  3. Dust flour over the all ingredients. Place the cold water into a bowl, add the egg yolk and mix, add the flour and mix lightly. Ideal when it stouts to form small balls.
  4. Preheat oil in a frying pan at 170℃ ( If the oil temperature is right, dump some of the batter into the oil and it should separate into 2-3 pieces and float to surface).
  5. Cover the ingredients with plenty of batter and deep fry. Deep fry the fish and shellfish first and vegetables last.
  6. When it deep- fried crispy, line up on top a kitchen paper and drain well, serve in a dish and garnish with warm dipping sauce.

There you have it. Hope you enjoy this, until next time let’s cook together. 次回は一緒に作りましょう~^^/~~ PS: If you enjoy my Daily recipe subscribe to my RSS Feed and I also have available my first e-Book, which is FREE to you for coming by and reading my Cooking Japanese Style. Thank you..