Assorted Tempura Recipe

Tempura is a well-known Japanese dish that has become just as popular in the United States as sushi. The good news is that it is actually quite simple to prepare at home once you understand the basics.

You can use a wide range of seafood and vegetables for tempura depending on your preference. Some great options include shrimp, squid, scallops, white fish, eggplant, bell peppers, pumpkin, sweet potato, oyster mushrooms, carrots, and even avocado.

For pumpkin, Kabocha squash is considered the best choice for tempura. Be sure to remove the seeds and soft interior before slicing.

When it comes to sweet potatoes, regular American varieties tend to contain more moisture, which can affect crispiness. A firmer Asian purple-skinned sweet potato is often preferred instead. These can usually be found in Asian or Korean grocery stores, and in some areas like Astoria, NY, they may even be available in mainstream supermarkets.

The Secret to Crispy Tempura Batter

The most important part of making light and crispy tempura is avoiding gluten development in the batter. Gluten is a protein in flour that helps bread and noodles become elastic, but for tempura it can make the coating heavy and chewy if overworked.

To prevent this, keep the batter very cold by using ice water, and mix it only lightly—do not over-stir. Some people also add a little baking powder or replace part of the water with cold beer, both of which help reduce gluten formation and improve crispiness.

Basic Preparation Steps

Start by peeling the shrimp and making small cuts along the underside to keep them from curling while frying.

Slice vegetables like sweet potato and pumpkin into even pieces, and lightly microwave them for a short time to help soften them before frying.

What Is Kakiage?

Kakiage is a type of tempura made by combining several ingredients together, usually sliced into thin strips or finely chopped. Although it may not always appear on fine dining menus, it is very common in casual restaurants and home cooking in Japan.

A popular combination includes sliced onion (Vidalia onions are especially good), carrots, burdock root (gobo), and chopped shrimp.

How to Fry Tempura

Begin by pouring a generous amount of cooking oil into a deep pan and heating it.

In a bowl, combine cold water (or a mix of cold beer and water), a few ice cubes, and one egg. Stir gently. Then add flour, and optionally a small amount of baking powder. Mix very lightly—it's fine if the batter remains slightly uneven.

To test the oil temperature, drop in a small bit of batter. If it sinks briefly and then rises to the surface, the oil is ready. If it rises immediately, the oil is too hot. If it stays at the bottom, it still needs more heating.

Dip each ingredient lightly into the batter, then carefully place it into the hot oil. Avoid moving it too soon; let the coating firm up naturally.

For kakiage, combine the sliced vegetables and shrimp with a bit of batter, sprinkle in a small amount of flour, and mix gently. Take small portions (about one or two spoonfuls) and drop them into the oil.

Again, do not disturb them until they become firm and lightly golden.

Once cooked, remove the tempura and place it on a tray lined with paper to absorb excess oil.

Dipping Sauce

A simple tempura dipping sauce can be made by combining dashi stock (iriko broth), sake, soy sauce, salt, and a bit of sugar. Adjust the balance to taste.

Tempura pairs wonderfully with rice, noodles, or even a cold drink like beer. It’s a versatile dish that’s easy to enjoy at home once you get the technique down.