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Tempura
Light, airy battered seafood and vegetables — the Japanese art of deep-frying done properly. Mixing the batter only briefly, leaving visible lumps, is what keeps the coating light and delicate rather than dense, since overworking tempura batter develops gluten and toughens the crust.
Ingredients
Instructions
Mix egg yolk lightly with sparkling water. Add flour in one go, stir briefly — lumps are fine.
Heat oil to 180°C.
Dip vegetables in batter, fry 2–3 minutes until pale golden and crisp.
Dip prawns, fry 2 minutes.
Make dipping sauce by simmering dashi, soy and mirin together.
Serve tempura immediately with dipping sauce and grated daikon.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
