Shrimp and Vegetable Tempura

If you've ever dreamed about making tempura at home, this is your basic tempura recipe! Make a few incisions into the shrimp to prevent them from curling up while deep-frying.

Shrimp and Vegetable Tempura
Photographed by Yoshitaka Matsumoto

Recipe by
Hiromitsu Nozaki







Calorie count is per serving.

Ingredients (Serves 2)

  • 4 shrimp (heads removed)
  • 4 shishito peppers
  • 2 fresh shiitake mushrooms
  • [Batter]

    • 1/2 beaten egg
    • 50 g flour
    • 80 ml water
  • [Tempura dipping sauce]

    • 120 ml dashi
    • 1 1/3 tbsp usukuchi soy sauce (20 ml)
    • 1 1/3 tbsp mirin (20 ml)
    • 3 g skipjack shavings
  • Flour, as needed
  • Oil for deep-frying, as needed
  • Daikon radish (grated), as needed
  • Ginger (grated), as needed



Combine the ingredients for the [Tempura dipping sauce] in a microwave-safe container, then microwave (600 W) for 1-2 minutes. Strain out the skipjack shavings by pouring the sauce through a strainer lined with a paper towel.


Peel the shrimp, leaving their tails attached, then devein using a bamboo skewer. Cut off the tips. Remove the stems from the shishito peppers and use a bamboo skewer to poke several holes in each. Remove the stems from the shiitake mushrooms.


Cutting off the the tip of each shrimp tail helps to drain excess moisture from the shrimp, which prevents oil from spattering while deep-frying.


Make the [Batter]. Place the flour in a bowl. Mix the beaten egg and water, then pour into the bowl of flour and mix together briefly.


Coat the shrimp, shishito peppers and shiitake mushrooms with a thin layer of flour, then dip into the [Batter]. Deep-fry in oil preheated to 170-180°C until golden and crisp. Serve garnished with grated daikon radish and grated ginger. Enjoy by dipping in the [Tempura dipping sauce].


Test the temperature of the oil by dipping a pair of dampened cooking chopsticks into the oil. The oil is at the right temperature when bubbles slowly form at the tips.