Homemade Masa-Style Tempura Selection

Name: Homemade Masa-Style Tempura Selection
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Ingredients: 1 cup (120g) cake flour, chilled; 2 tbsp (16g) cornstarch; 1/2 tsp baking powder; 1 large egg yolk; 1 cup (240ml) ice-cold water (with a few ice cubes); 8-10 large shrimp, peeled and deveined, tails left on; 1 small sweet potato, thinly sliced (about 1/4 inch thick); 1/2 zucchini, thinly sliced (about 1/4 inch thick); 1 small bell pepper (any color), seeded and sliced into strips; 4-6 shiitake mushrooms, stems removed; 4-6 broccoli florets; 4-6 cups neutral oil (canola, vegetable, grapeseed), for deep frying; 1 cup (240ml) water (for tentsuyu); 1 tsp dashi powder (or 1/2 cup prepared dashi stock, then reduce water to 1/2 cup for tentsuyu); 1/4 cup (60ml) soy sauce; 1/4 cup (60ml) mirin; 1/2 cup grated daikon radish, for serving; 1-2 tbsp freshly grated ginger, for serving; Flaky sea salt (like Maldon), for serving

This recipe brings the delicate crispness of Masa's renowned tempura into your home kitchen, using easily accessible ingredients to create a memorable Japanese fine-dining experience.

Prep: 30 min Cook: 25 min 4 servings

Ingredients

1 cup (120g) cake flour, chilled
2 tbsp (16g) cornstarch
1/2 tsp baking powder

1 cup (240ml) ice-cold water (with a few ice cubes)

8-10 large shrimp, peeled and deveined, tails left on

1 small sweet potato, thinly sliced (about 1/4 inch thick)

1/2 zucchini, thinly sliced (about 1/4 inch thick)

1 small bell pepper (any color), seeded and sliced into strips

4-6 shiitake mushrooms, stems removed

4-6 broccoli florets

4-6 cups neutral oil (canola, vegetable, grapeseed), for deep frying

1 cup (240ml) water (for tentsuyu)

1 tsp dashi powder (or 1/2 cup prepared dashi stock, then reduce water to 1/2 cup for tentsuyu)

1/4 cup (60ml) soy sauce

1/4 cup (60ml) mirin

1/2 cup grated daikon radish, for serving

1-2 tbsp freshly grated ginger, for serving

Flaky sea salt (like Maldon), for serving

Instructions

1
Prepare the Tempura Ingredients: Wash and thoroughly dry all vegetables and seafood. For shrimp, make 2-3 shallow cuts on the underside of the belly to prevent curling, then gently press to straighten. Ensure all ingredients are completely dry; moisture causes oil splattering.
2
Make the Tentsuyu Dipping Sauce: In a small saucepan, combine 1 cup water (or 1/2 cup if using dashi stock), dashi powder (if using), soy sauce, and mirin. Bring to a gentle simmer over medium heat, then remove from heat. Set aside to cool slightly or keep warm.
3
Prepare the Tempura Batter: In a large bowl, whisk together chilled cake flour, cornstarch, and baking powder. In a separate cold bowl, lightly whisk the egg yolk with ice-cold water. Pour the wet ingredients into the dry ingredients. Mix gently with chopsticks or a fork until just combined; it's okay to have lumps – do NOT overmix, as this develops gluten and makes the tempura less crispy. Keep the batter as cold as possible, even over an ice bath, until ready to use.
4
Heat the Frying Oil: Pour 4-6 cups of neutral oil into a deep, heavy-bottomed pot or Dutch oven. Heat over medium-high heat to 340-350°F (170-175°C). Use a thermometer to monitor the temperature; maintaining a consistent temperature is crucial for perfect tempura.
5
Fry the Tempura: Dip each piece of seafood or vegetable lightly into the cold batter, ensuring it's thinly coated. Gently drop a few pieces into the hot oil, being careful not to overcrowd the pot. Fry for 2-4 minutes, or until golden brown and crisp, turning once if needed. Shrimp will curl and turn pink, vegetables will be tender-crisp.
6
Drain and Season: Using tongs or a spider strainer, remove the fried tempura and place it on a wire rack set over a baking sheet to drain excess oil. Immediately sprinkle with flaky sea salt. Repeat with remaining ingredients, ensuring the oil temperature returns to 340-350°F (170-175°C) between batches.
7
Serve Immediately: Arrange the freshly fried tempura on a platter. Serve immediately with the warm tentsuyu dipping sauce, grated daikon radish, and freshly grated ginger. Guests can add daikon and ginger directly to their individual serving of tentsuyu.

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