Shrimp & Vegetable Tempura | Easy Tentsuyu Dip Sauce

Introducing a simple basic tempura recipe that makes the batter crispy with ingredients you have at home without using commercially available tempura flour. For tempura dip sauce, just mix the ingredients and heat in the microwave.

Also introducing tips for frying straight shrimp tempura.

Please enjoy your own tempura with various ingredients depending on your preference.

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01:00 How To Prepare Vegetables For Vegetable Tempura
05:20 How To Prepare Shrimp For Tempura
08:12 How To Prepare Tempura Dipping Sauce From Scratch
08:56 How To Make Tempura Batter
10:06 Coating The Ingredients In Flour For Frying
11:42 Frying Vegetable and Shrimp Tempura In Hot Oil

● Ingredients

・Shrimp

・Your favorite vegetables
Pumpkin
Okra
Shiitake mushrooms
Eggplant
Oba (Perilla)

~ Batter ~
・Flour (weak flour, cake flour)… 100g (1 cup a little over)
・Water... 400ml ( The amount to use for the batter is the same amount as the flour)
・Egg ... 1
・Flour

～Tentsuyu (dip sauce)～
・Soy sauce... 25ml
・Mirin … 25ml
・Hondashi … 1/3 tsp
・Water... 100ml

・Daikon

● Cooking Recipe

① Sieve the weak (cake) flour and chill it in the refrigerator with the water for the batter.

② Slice the pumpkin a little thicker as it will shrink when it's fried.
Remove the stems from the shiitake mushrooms, cut a cross at the base of the stem and make a decorative cut at the top.
Cut off the head part from the okra, and cut large ones in half diagonally
After trimming the stem of the eggplant, cut it in half, cut it lengthwise, and then cut it in half lengthwise (see video).
Cut off the stalks of the perilla leaves and soak them in water to make them crispy.

③ Peel and grate the radish for the tempura dip sauce

④ Cut off the tip of the tail to remove the water in it and peel off the shell, leaving the tail part.
After that, make 4~5 cuts on the belly side and tap lightly with a kitchen knife to stretch the back.

⑤ Place the soy sauce, mirin, Hondashi, and water for the tempura sauce in a bowl and heat in the microwave for 30 seconds to 1 minute.

⑥ Pour the oil into the pot and heat it over low heat.

⑦ Crack the egg into the chilled water and stir well until the whole is completely mixed.
Remove any bubbles

⑧ Put 200ml of the egg water from ⑤ in a bowl, add the same amount of chilled flour in about 3 parts and mix roughly.
Be careful not to mix too much to prevent the gluten from becoming sticky.

⑨ Sprinkle the ingredients with flour and carefully remove excess powder with a brush.
Shiitake mushrooms and perilla will be coated only on the back side.

⑩ Raise the heat of the pan to 350F (when the batter is dropped, it will immediately rise to the bottom), and dip the ingredients into the batter (for shiitake mushrooms and shiso leaves, put the batter only on the back side). Start frying vegetables that are slow to cook.
While frying, use chopsticks to drop the batter a little to make batter thicker and crispier.
Eggplants should be skin side up first and then flipped over.
Carefully scoop out any excess fried crumbs that float to the surface.
It is a sign of frying is done when the air bubbles around the batter become smaller.
For the shrimp, increase the heat at the end and raise the temperature of the oil to 355F or higher to make it crispy.

⑪ Drain the oil from fried tempura well and serve with tentsuyu (the tempura dip sauce) with graded daikon.

● Cooking tips

・Some examples of vegetables are given, but please prepare your favorite vegetables.
・By chilling the batter and water, you can reduce gluten from getting sticky and make the batter crispy.
・By sifting the flour first, it will be fluffy and crispy.
・When mixing the batter, if you mix it too much, the gluten will become sticky, so mix roughly until some lumps remain.
・Keep the temperature of the oil as constant as possible by frequently adjusting the flame.
・When frying, the temperature of the oil will drop, so do not add too many ingredients.
・For the fried crumbs, it is delicious if you add them to Udon, rice balls etc.. later.