How to Make TEMPURA at Home with The Sushi Man

tempura batter mix

🥗Healthier: rice flour

💰Cheaper: all-purpose flour

Rice flour creates a lighter batter, while all-purpose flour is more economical.

Heat vegetable oil in a wok over low heat until hot enough for frying.

Prepare tempura sauce by combining dashi stock, soy sauce, and mirin in a small pot and heating until it boils.

Grate daikon and squeeze out excess juice, then refrigerate until serving.

Cut kabocha into quarter-inch slices after cleaning out the seeds.

Cut carrot diagonally into quarter-inch thick slices, about three inches long.

Prepare other vegetables like shiitake mushrooms and string beans for frying.

Mix tempura flour with cold water in a bowl to create the batter.

Lightly coat the shrimp and vegetables in flour before dipping them into the batter.

Carefully place the battered ingredients into the hot oil and fry until golden brown.

Remove tempura from oil and drain on a wire rack or paper towels.

Serve tempura hot with the dipping sauce and grated daikon.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens