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Summer Tempura

Jul. 30, Mon. 2012

Authentic Japanese Cooking

Summer Tempura

Natsu no tempura

  • Vegetables
  • Seafood


Ingredients (Serves 2)

6 jumbo shrimp
4 shiitake mushrooms
60-80g sweet potato
4 shiso leaves
2 stalks basil leaves
flour, for coating
vegetable oil, for deep-frying
grated daikon radish, to taste

[for the batter]
1 egg yolk
1 cup cold water
1 1/4 cups flour, sifted

2 cups rice
5cm square piece of dried kombu

[for sushi vinegar]
100ml rice vinegar
60g granulated sugar
20g salt

[for the dipping sauce]
200ml dashi stock
50ml mirin
50ml soy sauce


  1. 1. Peel the shrimp and rinse in salt water to remove the odor. Carefully wipe off moisture, and devein. Cut off the tip of the tail diagonally to draw out the water remaining in the tail. Make several cuts on the belly side. Pound the back with a knife, flattening the muscle fibers, to straighten.
  2. 2. Remove the stems of the shiitake mushrooms, and make cuts on each cap.
  3. 3. Remove the stalks from the shiso leaves and basil leaves.
  4. 4. Cut the sweet potato into 5-mm thick slices, soak in water, and pat dry.
  1. 5. Coat all the ingredients with flour using a pastry brush.
  2. 6. To make the batter: Combine the egg yolk and cold water, and lightly mix with the sifted flour.
  3. 7. Pour 3cm of oil into a pan, and heat to about 175 degrees Celsius.
  4. 8. Dip the shrimp in the batter and add to the hot oil, one by one. Fry 1 to 2 minutes, until they feel lighter when lifted.
  1. 9. Dip the potato slices in the batter, and deep-fry. Dip only the top of the cap of the shiitake, and deep-fry.
  2. 10. For the shiso leaves, only dip one side, for the basil, dip the entire leaf and deep-fry until they are a light gold color.
  3. 11. To make the dipping sauce: Bring the dashi, mirin, and soy sauce to a simmer, and remove from heat.
  4. 12. Serve tempura with the dipping sauce and grated daikon.