Tempura

天ぷら · Tenpura

Ingredients13

• 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

Method

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