
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
Nutritional information is calculated using an ingredient database and should be considered an estimate.

Thin slices of pork seared until golden and coated in a bright, ginger-forward sauce that balances savory soy, sweet mirin, and a touch of acidity. Quick to make and deeply flavorful, it’s ideal over rice with crisp shredded cabbage on the side.

Silky tofu meets a savory, gently spiced pork-miso sauce that balances umami, heat, and a kiss of sesame. This Japanese riff is smoother and slightly sweeter than its Sichuan cousin, perfect over steamed rice.

Creamy, slightly tangy potato salad with soft mashed potatoes, crisp vegetables, and a gentle sweetness from rice vinegar and sugar. It’s comforting and light, a Japanese deli classic that’s easy to make at home.