Description
Ingredients
Units
Scale
For Tempura Sauce
- 1 cup dashi stock
- 1/4 cup mirin
- 1/4 cup soy sauce
- 2 Tbs sugar
- Frying oil
For Tempura Powder
- 2/3 cup cake flour or all purpose flour
- 2 Tbs cornstarch
- 2 tsp baking powder
- 1/4 tsp salt
- 1/8 tsp white pepper
- 1 egg
For Protein and Vegetables (total up to 2 lb)
- 1 lb jumbo shrimip, tail-on, peeled, deveined and straighten (you can substitute or mix with chicken tenders or fish filets)
- 5 to 6 oz sweet potato (recommend Japanese/Korean sweet potato), cut into 1/4-inch thin
- 5 to 6 oz asparagus, green beans, broccoli, zucchini or/and bell pepper, cut into bite size
- 5 to 6 oz shiitake mushrooms or/and eggplant, remove stems
Instructions
- Combine all ingredients for sauce in a sauce pan. Bring it to boil, reduce heat to medium and simmer for 5 minutes. Remove from heat and set a side. You can make this sauce a day ahead if you want. It will last up to 7 days in a refrigerator.
- Heat frying oil to 360 degrees F.
Whisk all ingredients for tempura powder in a medium mixing bowl.
- Beat egg in another mixing bowl then add 1 cup of ice water. (if you want thicker tempura better, add only 3/4 cup of ice water.) Whisk well.
- Add tempura powder we made earlier and mix with a chopsticks or a fork, be careful not to over mix. Some lumps may remain.
- Dip shrimp into batter using your hand or tongs, drain excess batter and add into hot oil. Just heat to maintain between 350 and 360 degrees F. Fry 2 to 3 pieces at a time, about 2 minutes. If you want to make snow flakes around tempura pieces, dip frying chopsticks into tempura batter and tap on your shrimp or vegetables. Repeat 3 to 4 times on each pieces of tempura. It will make tempura more dramatic look and extra crispy texture.
- Remove to a cooling rack lined baking sheet. Repeat frying with rest of shrimp and vegetables.
- Transfer to a serving plate and serve immediately with tempura sauce. Enjoy!
- Cook Time: 20 mins
