Tempura
Ingredients
The Tempura
-
4
Prawns
-
4
slices
purple sweet potato
-
2
slices
renkon (lotus root)
-
2
slices
shiso leaves
-
2
Shiitake mushrooms
-
1
Chikuwa fish cake (optional)
-
Oil
for deep frying
The Batter
-
50
g
Plain flour
-
75
ml
Ice cold water
-
1
tbsp
Kewpie mayonnaise
The Tentsuyu (dipping sauce)
-
1
cup
Water
-
½
tbsp
Dashi powder
-
¼
cup
Mirin
-
¼
cup
Soy sauce
-
¼
cup
Grated daikon
Instructions
- Prepare the prawns and vegetables, then set aside.
- Mix the flour, icy cold water, and mayonnaise together briefly without over-mixing, then refrigerate.
- Heat oil in a deep pan or fryer to 180°C.
- Coat each ingredient in the batter and fry them in the hot oil.
- Remove cooked tempura and place on a paper towel to absorb excess oil.
- For the dipping sauce, boil mirin in a saucepan, then add water, soy sauce, and dashi powder and bring to a boil.
- Cool the sauce and serve it with the tempura, optionally adding grated daikon.
Nutrition Facts (estimated)
Servings
2
Calories
371
Total fat
21g
Total carbohydrates
38g
Total protein
11g
Sodium
2156mg
Cholesterol
33mg
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