Classic Tempura

Crispy, golden, and irresistibly light, Classic Tempura brings a taste of authentic Japanese cuisine to your table. This recipe features perfectly battered and fried shrimp alongside a vibrant medley of vegetables, including tender sweet potato, eggplant, carrot, and bell pepper. The key to its signature crunch lies in the ice-cold batter, made with all-purpose flour, cornstarch, and baking powder, quickly mixed to maintain its airy texture. Served with a savory homemade dipping sauce crafted from soy sauce, mirin, dashi, and grated daikon, this tempura recipe is ideal for a light yet satisfying appetizer or main course. Ready in under an hour and perfect for sharing, Classic Tempura is your ticket to mastering a Japanese culinary classic.

Nutriscore Rating: 55/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 12 pieces Large shrimp, peeled and deveined
• 1 small Eggplant
• 1 medium Sweet potato
• 1 large Carrot
• 1 medium Green bell pepper
• 1 cup All-purpose flour
• 1 tablespoon Cornstarch
• 1 teaspoon Baking powder
• 1 large Egg yolk
• 1 cup Ice-cold water
• 4 cups Vegetable oil for frying
• 0.5 cup Soy sauce
• 0.25 cup Mirin
• 0.5 cup Dashi (Japanese soup stock)
• 0.25 cup Grated daikon radish

Directions

Step 1

Begin by preparing all vegetables: Slice the eggplant into thin round slices. Peel the sweet potato and cut into thin round slices. Cut the carrot into thin sticks. Slice the green bell pepper into rings, removing seeds.

Step 2

Heat the vegetable oil in a deep fryer or large pot to 340°F (170°C).

Step 3

In a large bowl, combine flour, cornstarch, and baking powder.

Step 4

In a separate small bowl, slightly beat the egg yolk. Add ice-cold water to the egg yolk. It’s important to keep the batter cold for crispier tempura.

Step 5

Quickly mix the wet ingredients with the dry using chopsticks. Be careful not to overmix; lumps are okay.

Step 6

Start by coating the vegetables one type at a time with the batter, shaking off excess, then gently lower into the hot oil. Fry in small batches to avoid crowding the pot.

Step 7

Fry the vegetables, turning occasionally, until golden and crisp, about 2-3 minutes per batch. Use a slotted spoon or tongs to remove and drain on paper towels.

Step 8

Next, coat the shrimp in the batter and fry them for about 2-3 minutes until golden brown and cooked through. Drain on paper towels.

Step 9

For the dipping sauce, combine soy sauce, mirin, and dashi in a small saucepan and bring to a gentle simmer over medium heat. Remove from heat and stir in grated daikon.

Step 10

Serve the tempura immediately with the dipping sauce on the side.

Nutrition Facts

Serving size	(2551.6g)

Amount per serving	% Daily Value*
Calories	9347.6

Total Fat 959.2g	0%
Saturated Fat 138.8g	0%
Polyunsaturated Fat 2.2g
Cholesterol 528.6mg	0%
Sodium 6375.3mg	0%
Total Carbohydrate 199.5g	0%
Dietary Fiber 23.1g	0%
Total Sugars 60.0g
Protein 78.4g	0%

Vitamin D 18.2IU	0%
Calcium 335.1mg	0%
Iron 11.2mg	0%
Potassium 2767.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 88.6%

Protein: 3.2%

Carbs: 8.2%