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
Total: 55 min
4 servings
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
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.
Nutrition Facts
480 kcal
Calories
18g
Protein
38g
Carbs
28g
Fat
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