Tempura
Light, crisp batter that shatters on the first bite, coating sweet vegetables and tender shrimp without masking their flavor. Cold batter and very hot oil create the contrast that makes Japanese tempura irresistible.
1 cup all-purpose flour
1 tbsp cornstarch
1 tsp baking powder
1 cup ice water, very cold
1 cup sparkling water, very cold
1 egg, cold
1 tsp salt
4 cup vegetable oil, for frying
12 large shrimp, peeled and deveined, tails left on
1 sweet potato, 1/4-inch slices
1 zucchini, cut into 1/4-inch rounds
6 shiitake mushrooms, stems removed
8 green beans, trimmed
1 tbsp soy sauce
1 tbsp mirin
1 cup dashi or low-sodium broth
2 tbsp grated daikon
1 lemon, cut into wedges
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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