Crispy Vegetable Tempura

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Put the flour and cornflour in the freezer for 20 minutes and chill a metal mixing bowl alongside.

   Mark done Start 20 min timer

2. Make the tentsuyu: bring the dashi, soy sauce and mirin to a simmer, then cool. Serve with a mound of grated daikon stirred in at the table.

   Mark done

3. Score the underside of each prawn in three places and press gently to straighten it — this stops them curling in the oil.

   Mark done

4. Pat every ingredient bone dry and dust lightly with a little extra flour, tapping off the excess so the batter has something to cling to.

   Mark done

5. Heat the oil to 180°C / 355°F. Only when it is at temperature, mix the batter: whisk the yolk into the sparkling water, then tip in the chilled flours and stir with chopsticks four or five times only. Lumps and dry pockets are correct.

   Mark done

6. Dip each piece, let the excess drip off for a second, and lower it gently into the oil. Fry three or four pieces at a time for 2 to 3 minutes until pale gold and crackling — tempura should never brown deeply.

   Mark done Start 2 min timer

7. Flick a few drops of batter into the oil around each piece to create the traditional lacy tenkasu fragments.

   Mark done

8. Drain upright on a rack, never on paper. Serve immediately with the tentsuyu.

   Mark done

Chef’s Tips

• Sit the batter bowl inside a larger bowl of ice while you work; it warms up fast and warm batter goes heavy.
• Skim the oil between batches or the burnt fragments will speckle the next round.
• Make a fresh half-batch of batter halfway through rather than trying to keep one bowl cold for 20 minutes.

Pairing Suggestions

• Cold sake or a dry Riesling
• Serve with steamed rice and miso soup for a full set
• Finish with green tea and a wedge of melon

Storage & Reheating

Tempura is a strictly immediate dish and loses its crispness within 15 minutes. The tentsuyu keeps 1 week refrigerated.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.