【天ぷら店主が もう全部教えます】隠し味は○○だった！天丼 ＆ 秘伝のタレの作り方（本格たれ）

tempura batter

🥗Healthier: chickpea flour

💰Cheaper: all-purpose flour

Chickpea flour is gluten-free and adds protein.

shrimp

🥗Healthier: chicken breast

💰Cheaper: tofu

Tofu is a plant-based protein and more affordable.

sweet potato

🥗Healthier: butternut squash

💰Cheaper: regular potato

Regular potatoes are less expensive and still delicious.

tempura dipping sauce

🥗Healthier: soy sauce

💰Cheaper: homemade sauce

Homemade sauce can be made with pantry staples.

Prepare the tare sauce by combining 300ml water, 100ml soy sauce, 100ml mirin, 35g sugar, 10g tenkasu, and 10g katsuobushi powder in a pot.

Heat the mixture and simmer for about 5 minutes until it thickens slightly, then strain it to remove solids.

Prepare the ingredients: skewer the shimeji mushrooms, remove the stems from shiitake mushrooms, tie the mitsuba, cut the eggplant into 10cm pieces, and score the squid and shrimp to prevent curling when frying.

Mix 150g of tempura flour with water, being careful not to overmix to avoid gluten formation.

Coat the vegetables and seafood lightly with the batter, ensuring the eggplant is only coated on one side.

Heat lard in a deep frying pan and fry the vegetables and seafood separately to maintain the right temperature for each.

Fry the shimeji, shiitake, eggplant, and mitsuba first, then fry the squid and shrimp last.

Serve the tempura over rice, drizzling with the tare sauce and garnishing as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens