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Name: Tempura
Total time: 45 min
Yield: Serves 4
Cuisine: Japan
Ingredients: 12 shrimp; 200 g sweet potato; 1 eggplant; 4 shiitake mushrooms; 100 g cake flour; 30 g potato starch; 1 egg yolk; 160 ml ice-cold water; 800 ml vegetable oil; 80 ml soy sauce; 40 ml mirin; 200 ml dashi; 40 g grated daikon

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Japan45 minServes 4schon gekocht

Tempura

天ぷら · Tenpura

Zutaten13

shrimp12
sweet potato200 g
eggplant1
shiitake mushrooms4
cake flour100 g
potato starch30 g
egg yolk1
ice-cold water160 ml
vegetable oil800 ml
soy sauce80 ml
mirin40 ml
dashi200 ml
grated daikon40 g

MeeresfrüchteGemüseGetreideMilch & EiSonstigesGewürz & Soße

Zubereitung

Peel and devein the shrimp, leaving tails on; make a few shallow cuts on the belly so they stay straight.
Slice the sweet potato into 5 mm rounds, the eggplant into wedges, and trim the shiitake stems.
Simmer soy sauce, mirin, and dashi briefly, then cool to make tentsuyu dipping sauce.
Heat the oil to 170–180 °C in a deep pot.
Whisk the egg yolk with ice-cold water, then fold in the flour and potato starch just until barely combined; leave lumps.
Dip shrimp and vegetables in the batter and fry in small batches until pale gold and crisp, 1–3 minutes.
Drain on a rack and serve immediately with tentsuyu and grated daikon.