How to Make Local Hawaiian Recipe - Japanese Tempura

tempura batter mix

🥗Healthier: homemade batter (flour + cornstarch)

💰Cheaper: all-purpose flour

Homemade batter can reduce costs while maintaining texture.

shrimp

🥗Healthier: chicken breast

💰Cheaper: tofu

Tofu is a plant-based protein and more affordable.

dipping sauce

🥗Healthier: soy sauce

💰Cheaper: vinegar

Soy sauce adds flavor with fewer calories.

Prepare the shrimp by removing the remaining shell on the tails end and optionally removing the vein from the bottom by slicing it shallowly.

To prevent the shrimp from curling when cooked, stretch the shrimp by making a small shallow cut along the visible sections, then press down to snap it.

Make the dipping sauce by pouring water into a medium-sized saucepan over medium heat and adding kombu. Bring it to a boil.

Add bonito flakes to the boiling water, turn off the heat, and let it steep for about five minutes.

Strain the flakes and kombu over a bowl, then bring the liquid back to the pot.

Add soy sauce and grated daikon to the strained liquid, mix well, and bring it to a boil before letting it cool to room temperature.

In a large bowl, combine flour, cornstarch, baking powder, and a pinch of salt, whisking together.

Add vegetable oil to ice cold water, then pour it into the dry ingredients and whisk using chopsticks, mixing lightly to leave clumps of flour.

Heat oil in a pot to about 375°F (190°C).

Lightly dip the shrimp into the batter and carefully place it into the hot oil.

Fry the shrimp for about 2 to 5 minutes or until very light golden. If the batter isn't sticking well, dredge the shrimp in flour first before dipping it in the batter.

Use a variety of vegetables like shredded carrots, zucchini, asparagus, eggplants, green beans, and onions, lightly coating them in batter before frying.

After frying, serve immediately. If the tempura begins to soften, bake or broil it until it regains its crunchy texture.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens