Tempura Recipes

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TEMPURA



Tempura image

Tempura is a popular Japanese deep-fried dish of seafood and vegetables encased in a light yet crispy batter. Learn how to make perfect tempura at home!

Provided by Namiko Chen

Categories     Main Course

Time 1h15m

Number Of Ingredients 17

1 large egg (50 g w/o shell) ((keep it cold))
200 ml iced water ((keep it cold))
1 cup all-purpose flour (plain flour) ((keep it cold))
¾ cup dashi (Japanese soup stock; click to learn more) ((or ¾ cup water + 1 tsp dashi powder))
3 Tbsp soy sauce
2 Tbsp mirin
2 tsp sugar
4 shrimp ((peeled with the tails left on, and deveined; leave on the shell section nearest the tail))
1 Japanese or Chinese eggplant
2 king oyster mushrooms (eringi)
2 shiso leaves (perilla/ooba)
4 slices lotus root (renkon)
4 slices Japanese sweet potato (satsumaimo)
4 slices kabocha
2 Tbsp all-purpose flour (plain flour) ((for dusting))
neutral-flavored oil (vegetable, rice bran, canola, etc.)
2 inches daikon radish ((grated and lightly squeezed to drain))

Steps:

  • Combine the dashi, soy sauce, mirin, and sugar in a small saucepan and bring it to a boil. Then, lower the heat and let it simmer until the sugar is completely dissolved. Remove from the heat and set aside.
  • Follow these instructions to straighten the shrimp, so it looks gorgeous. Pat the shrimp dry and make sure the moisture is completely removed from the shrimp.
  • Cut all the vegetables (except the eggplant) ¼-inch thick. For the eggplant, cut off and discard the stem and calyx, then cut it in half lengthwise. With the cut side flat on the cutting board, cut the eggplant lengthwise into very thin slices (about ⅛ inch or 3 mm), being careful to leave the bottom tip intact by 1 inch (2.5 cm) so the slices stay connected. Then, gently press down on the slices to fan them out. Repeat with the other eggplant half.
  • In a medium-sized pot, heat 1½ inches to 2 inches (3-5 cm) of the oil to 350°F (180°C).
  • While the oil is heating up, start preparing the tempura batter. Add the egg and the iced water into a 2-cup measuring cup (or any bowl). Whisk the egg mixture vigorously and discard the foam on the surface.
  • Sift the flour into a large bowl. Slowly pour the egg mixture into the flour. Mix the batter, but do not overmix; it's okay to leave some lumps in the batter. Keep the batter cold at all times (store it in the refrigerator if needed). Make the batter right before deep-frying to avoid activating the wheat gluten.
  • Check the oil temperature with a thermometer to make sure the oil is 350°F (180°C). You can also use wooden chopsticks to check; when you dip your chopsticks in the oil and see small bubbles forming, it's ready for deep-frying. Please note that sweet potatoes and kabocha require a lower cooking temperature (320ºF/160℃). If you want to read more deep-frying tips, please read this post.
  • Deep-fry starting with the cleaner and less astringent ingredients. For example, the cooking order would be shiso first, followed by the mushrooms, eggplant, shrimp, sweet potatoes, and kabocha. Make sure your ingredients are dry before dipping them in the batter; if they're wet, dry them with a paper towel first. While the tempura is frying, the moisture from the ingredients will evaporate and the tempura will become crispy. However, if the ingredients have extra moisture, the tempura will become soggy after deep-frying.
  • When the oil reaches the right temperature, dip one piece of vegetable or shrimp in the batter, let the excess drip off for a second or two, and very gently place it into the hot oil. Continue dipping and adding one piece at a time. For the shrimp, sprinkle some flour or potato starch (or cornstarch) over it before dipping to help the tempura batter adhere. For the shiso leaves, sprinkle a bit of sifted flour on the back of the leaf, dip only the back of the leaf into the batter, and deep-fry for 15 seconds. The flour acts as a glue and the batter tends to stay on the ingredients better.
  • Deep-fry the ingredients until golden brown. Do not crowd the pot because the oil temperature will drop quickly. Remember, your ingredients should take up no more than about half of the oil surface area at any one time. Here's the rough cooking time for each of the ingredients: Shiso (350ºF/180ºC, 20-30 seconds), mushrooms (350ºF/180ºC, 1 min), eggplant (350ºF/180ºC, 1 min), shrimp (350ºF/180ºC, 2 minutes), sweet potatoes (320ºF/160℃, 3 mins), and kabocha (320ºF/160℃, 2-3 mins). Note that sweet potatoes and kabocha require a lower cooking temperature than the rest of the tempura ingredients.
  • Transfer the tempura to a wire rack or a plate lined with a paper towel to drain the excess oil.
  • Between batches, clean the oil by scooping up the crumbs (called tenkasu), which will burn and turn the oil darker if left in the pot.
  • Grate the daikon and squeeze the liquid out. Prepare 3-4 Tbsp of warm tentsuyu in individual small bowls and serve the grated daikon on the side.
  • Put 1 Tbsp of the grated daikon in the sauce and dip the tempura in the sauce to enjoy.
  • You can keep any leftovers in an airtight container and store them in the refrigerator for up to 2 days and in the freezer for 2 weeks. Reheat the tempura at 350ºF (180ºC) in the oven until warm and crisp.

Nutrition Facts : Calories 308 kcal, Carbohydrate 43 g, Protein 12 g, Fat 10 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 123 mg, Sodium 473 mg, Fiber 7 g, Sugar 8 g, ServingSize 1 serving

TEMPURA



Tempura image

Provided by Tyler Florence

Categories     appetizer

Time 35m

Number Of Ingredients 21

1 egg yolk
1 cup ice water
1 cup rice flour
1/2 cup mirin or sake
1/2 cup Tamari soy sauce
1 teaspoon sugar
1/4 cup grated daikon radish
1 teaspoon ginger, grated
Vegetable oil, for frying
1 tablespoons sesame oil, for flavoring frying oil
1 cup flour, for dusting
1/2 pound large shrimp, cleaned, tails on
1/2 pound scallops
1 cup broccoli florets
1 sweet potato, peeled and sliced 1/4-inch thick
2 carrots, peeled and sliced diagonally in strips
4 ounces Chinese green beans, ends trimmed
4 ounces mushrooms
5 stalks asparagus, ends trimmed
1 red bell pepper, cut in strips
2 Japanese eggplants, halved and cut into 1/4-inch slices

Steps:

  • In a mixing bowl, lightly beat egg yolk and pour in ice water, slightly mix. Add the flour all at once, stroke a few times with a fork just until ingredients are loosely combined. The batter should be somewhat lumpy.
  • 4 servings
  • In a small saucepan over low-medium heat, combine mirin, soy sauce and sugar. Cook for 3 to 5 minutes until sugar dissolves. Transfer to a bowl, add grated radish and ginger just before serving.
  • Heat about 2 inches of vegetable oil to 375 degrees F in a wok or deep-fryer. Flavor with sesame oil. Dry the vegetables well. Dust shrimp and vegetables in flour to soak up remaining moisture, shake off excess. Dip the shrimp and vegetables into the batter one by one. Drop 6 pieces at a time in hot oil. Do not overcrowd the pan. Fry until golden brown, turning once, about 3 minutes. To keep the oil clean, skim the small bits of batter that float in the oil between batches. Remove the fried pieces from the oil and drain on a paper towel for a few seconds. Serve with dipping sauce.

EASY TEMPURA BATTER RECIPE



Easy Tempura Batter Recipe image

This quick and easy authentic Japanese tempura batter requires only egg, ice water, and flour. Follow a few simple steps and you'll get excellent results.

Provided by Setsuko Yoshizuka

Categories     Appetizer     Side Dish     Ingredient

Time 15m

Number Of Ingredients 4

1 cup all-purpose flour
1 large egg
1 cup water
Ice cubes (for chilling the water)

Steps:

  • Gather the ingredients.
  • In a small bowl, sift the flour once or twice to remove any clumps and to make it light and soft. Set aside.
  • In a separate medium bowl, gently beat egg until the yolk and egg whites are just barely incorporated.
  • Combine the water and ice cubes in a cup. Using a strainer, strain the water (you should have 1 cup of ice-cold water) and add it to the bowl with the beaten egg. Make sure you do not actually add ice cubes to the tempura batter.
  • Add the sifted flour into the bowl with the egg and water mixture and lightly combine the flour using chopsticks . Be careful not to overmix the batter; it should be a little lumpy.

Nutrition Facts : Calories 88 kcal, Carbohydrate 16 g, Cholesterol 31 mg, Fiber 1 g, Protein 3 g, SaturatedFat 0 g, Sodium 15 mg, Sugar 0 g, Fat 1 g, ServingSize 2 cups batter (2 servings), UnsaturatedFat 0 g

TEMPURA BATTER



Tempura Batter image

I found this recipe on a cornstarch box in 1982 and what a great recipe. It is not only easy, but saves money not having to buy it ready made. I use it for cut up vegetables, fish and onion rings.

Provided by pressurecooker

Categories     Healthy

Time 10m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 7

3/4 cup cornstarch
1/4 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup water
1 egg, slightly beaten

Steps:

  • In bowl mix first 5 ingredients; add water and egg and then stir till smooth,.
  • This batter is enough for 4 cups vegetables or 1 pound of fish or meat cut up.

VEGETABLE TEMPURA



Vegetable Tempura image

Crisp and delicious vegetable tempura makes an impressive Japanese appetizer. Serve with the dipping sauce or simply with soy sauce if you prefer a vegetarian option.

Provided by ChefJackie

Categories     Appetizers and Snacks     Beans and Peas

Time 40m

Yield 6

Number Of Ingredients 12

2 tablespoons light soy sauce
2 tablespoons mirin
⅛ teaspoon dashi granules
1 ¾ cups chilled water
2 egg yolks
1 ½ cups all-purpose flour
1 quart vegetable oil for deep frying
1 sweet potato, peeled and sliced into 1/4-inch slices
1 onion, sliced into half-rings
1 bell pepper, sliced
1 cup fresh green beans, trimmed
¾ cup shiitake mushrooms

Steps:

  • Whisk light soy sauce, mirin, and dashi granules together in a bowl for the sauce; set aside.
  • Whisk water and egg yolks together in a bowl until well combined. Sift in flour and whisk until just combined; batter will be a bit lumpy.
  • Heat vegetable oil in a wok or a deep saucepan until very hot, but not smoking.
  • Dip sweet potato, onion, bell pepper, green beans, and shiitake mushrooms one by one into the batter and transfer immediately into the hot oil. Deep-fry tempura in batches, making sure to not overcrowd the wok, until batter is golden brown, 2 to 3 minutes per side. Remove from oil and transfer to a plate lined with paper towels to drain excess oil. Repeat until all vegetables have been used. Serve hot with dipping sauce.

Nutrition Facts : Calories 349.8 calories, Carbohydrate 42.6 g, Cholesterol 68.3 mg, Fat 16.6 g, Fiber 4.2 g, Protein 6.5 g, SaturatedFat 2.5 g, Sodium 216 mg, Sugar 6.6 g

HOW TO MAKE CRISPY TEMPURA AT HOME RECIPE BY TASTY



How To Make Crispy Tempura At Home Recipe by Tasty image

Rie teaches you all the tips and tricks you need to make perfect tempura at home every time. Try it with some of the classics as shown here, or swap in your own favorite vegetables and seafood.

Provided by Rie McClenny

Categories     Dinner

Time 1h

Yield 4 servings

Number Of Ingredients 7

1 cup cake flour, sifted, plus more for dusting
1 cup ice cold water
1 large egg, cold
4 jumbo shrimps, peeled and deveined, tail-on
2 japanese eggplants
canola oil, for frying
3 oz kabocha squash, sliced into wedges

Steps:

  • Make the tempura batter: Sift the flour into a large bowl. Set aside.
  • In a medium bowl, whisk together the egg and water until lightly frothy. Add the flour in 3 additions, stirring with chopsticks just to combine. Refrigerate until ready to use.
  • Prepare the shrimp: Trim the tails, then use your knife to scrape the dirt and water from the remaining tail shell. Cut small incisions crosswise on both the top and bottom of the shrimp. This will prevent the shrimp from curling up as it cooks. Do not cut too deep, or the shrimp will fall apart. Pat the shrimp dry between paper towels, then refrigerate until ready to fry.
  • Prepare the eggplant: Trim the stem, then cut in half lengthwise. Leaving the top ½ inch (1 ¼ cm) intact, cut 5-6 ½-inch (¼ cm) thick slices down the length of the eggplant.
  • Fry the kabocha squash: Fill a medium pot about halfway with oil. Heat over medium heat until it reaches 320°F (160°C).
  • Coat the kabocha wedges lightly with flour, dusting off any excess. Dip the wedges in the tempura batter. Fry in the hot oil for 4-5 minutes, or until tender. Let any excess oil drip off, then transfer to a wire rack set over a paper towel-lined baking sheet to drain.
  • Fry the eggplant: Increase the oil temperature to 340°F (170°C).
  • Coat the eggplant lightly with flour, dusting off any excess. Dip in the tempura batter. Fry in the hot oil for 2-3 minutes, or until tender. Transfer to the wire rack to drain.
  • Fry the shrimp: Increase the oil temperature to 350°F (180°C).
  • Lightly coat the shrimp with flour, dusting off any excess. Dip in the tempura batter. Add the shrimp to the hot oil. Dip your fingers into the tempura batter and drizzle over the shrimp. This will make them extra crunchy. Fry the shrimp for 3-4 minutes, or until cooked through. Transfer to the wire rack to drain.
  • Serve the tempura immediately with dipping sauce or seasoned salt alongside.
  • Enjoy!

Nutrition Facts : Calories 328 calories, Carbohydrate 52 grams, Fat 9 grams, Fiber 8 grams, Protein 10 grams, Sugar 9 grams

BASIC TEMPURA BATTER



Basic tempura batter image

This tempura mix can be used to batter vegetables, anchovies, sage leaves or squid - perfect for creating deep-fried party snacks.

Provided by Sophie Godwin - Cookery writer

Categories     Snack, Treat

Time 5m

Number Of Ingredients 4

70g cornflour
30g plain flour
80ml sparkling water, chilled
small handful crushed ice

Steps:

  • To make the batter, mix the flours with a pinch of sea salt. Whisk in the sparkling water and crushed ice then you are ready to use.

Nutrition Facts : Calories 91 calories, Fat 0.2 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 21 grams carbohydrates, Fiber 0.3 grams fiber, Protein 0.8 grams protein, Sodium 0.13 milligram of sodium

TEMPURA SHRIMP AND VEGETABLES



Tempura Shrimp and Vegetables image

Provided by Shirley Cheng

Categories     Ginger     Mushroom     Appetizer     Kid-Friendly     Dinner     Shrimp     Green Bean     Deep-Fry     Pescatarian     Dairy Free     Tree Nut Free     Small Plates

Yield Makes 4 servings

Number Of Ingredients 18

For dipping sauce
1/4 cup dashi
1/2 cup light soy sauce
2 teaspoons fresh ginger, finely grated (from about 3/4-inch piece)
1/2 cup daikon radish, finely grated (from about 4 1/2-inch piece)
1/4 cup mirin (Japanese sweet rice wine)
For tempura
10 green beans, trimmed
12 large shrimp, peeled, deveined, tail shells left intact
Salt and pepper
About 6 cups vegetable or peanut oil for frying
2 cups all-purpose flour
1 1/2 tablespoons baking powder
2 tablespoons Asian sesame oil
10 fresh shiitake mushrooms (about 3/4 pound), stemmed
1 large white onion, peeled and cut into 1/2-inch thick rings
2-ounce piece fresh lotus root (about 1 1/2 inches long), peeled, and cut into 1/4-inch-thick slices
10 fresh shiso leaves

Steps:

  • Make dipping sauce
  • In small saucepan over moderate heat, stir together all ingredients. Bring to simmer, then remove from heat and keep warm. (DO AHEAD: Sauce can be made ahead, refrigerated in covered container up to 2 days, and rewarmed over moderate heat before serving.)
  • Make tempura
  • Bring medium pot water to boil over high heat. Have large bowl ice water ready. Add green beans to boiling water and blanch just until crisp-tender, about 30 seconds. Using slotted spoon, immediately transfer to ice water to stop cooking, then drain well and dry on paper towels.
  • Make several shallow cuts across inside curve of each shrimp and gently press shrimp flat on cutting board (to help prevent curling during cooking). Sprinkle shrimp with salt and pepper.
  • In large saucepan over moderate heat, heat 4 inches of oil until thermometer registers 325°F.
  • In large mixing bowl, whisk together flour, baking powder, and sesame oil. Gradually and gently whisk in 2 1/2 cups ice water, mixing just until dry ingredients are moistened. (Batter will be very lumpy.)
  • Working in batches, using tongs or chopsticks dip shrimp and vegetables into batter and fry, turning occasionally, until golden, about 1 1/2 minutes for green beans, 2 minutes for shrimp and other vegetables. Transfer to paper towels to drain. Return oil to 325°F between batches and, using spider or slotted spoon, remove any residual bits of batter from oil before adding next batch.
  • To fry shiso leaves, gently lay each leaf on top of batter to coat 1 side, then drop, batter-side-down, into oil and fry without turning until underside is golden, about 1 minute. Transfer to paper towels to drain.
  • Serve tempura immediately with dipping sauce.

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From izzycooking.com


SPICY BAKED TEMPURA - PINCH OF NOM
There are 127 calories per portion in this Spicy Baked Tempura which means it falls into our Everyday Light category. This Spicy Baked Tempura is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers. As a guide, an average man needs around 2,500kcal (10,500kJ) a day ...
From pinchofnom.com


TEMPURA RECIPE: A HEALTHY, CRISP, FLAVORFUL SIDES WITH SIMPLE STEPS
To cut the zucchini, first trim off both ends and cut the fruit into 3-inch segments. Lay the segments upright and slice them into three, lengthwise. Discard/save the middle part for other dishes. Lay a side piece on its flat side, create 5-6 slits from one end to the middle of the piece.
From healthyrecipes101.com


EASY SHRIMP TEMPURA - CRUNCHY CREAMY SWEET
2020-01-25 In a medium bowl, mix egg with water. Add flour and stir in with a fork. Do not overmix. Once the oil reaches 340 to 360 degrees F, dip each shrimp in batter and gently place in the oil. Fry 4 to 5 shrimp at a time, not to overcrowd the pot and lower the oil temperature. Fry each shrimp 2 to 3 minutes per side.
From crunchycreamysweet.com


HOW TO COOK THE PERFECT TEMPURA | FOOD | THE GUARDIAN
2019-05-01 Heat a fryer (or a large pan a third full) of flavourless oil to 180C/350F. Meanwhile, sift the two flours and salt into a medium bowl, then sit that in a …
From theguardian.com


CHICKEN TEMPURA WITH THE BEST CRISPY AND FLUFFY TEMPURA BATTER
2022-02-17 Pour into zip-loc bag or airtight container and add chicken. Marinate for 15 minutes. Meanwhile, make the tempura batter. Fill a large bowl with ice and water, then place a medium bowl in it. Add 1 egg to the medium bowl and whisk well. Sift the ⅓ cup cake flour and ⅓ cup cornstarch into the bowl with the egg.
From imhungryforthat.com


VEGETABLE AND SEAFOOD TEMPURA | RICARDO
Tempura. In a bowl, combine flour and baking powder. Add water and stir with a whisk. Do not overwork batter, leave a few lumps. Dip prawns one by one in batter with a fork. Place them in fryer, shaking the basket lightly so they do not stick. Fry six prawns a time for about 1 minute until golden brown. Drain on the baking sheet.
From ricardocuisine.com


TOFU TEMPURA: A DELICIOUS DEEP FRIED VEGAN DELICACY
Prepare your batter by first measuring out rice flour, all-purpose flour, salt, and baking soda into a mixing bowl. Mix the ingredients together and pour in cold club soda. You don’t need the batter to be smooth; lumpy is fine. Your oil should be hot now, so it’s time to learn how to deep fry tofu. Take your first tofu strip and give it a ...
From tofubud.com


VEGETABLE TEMPURA WITH DIPPING SAUCE | RICARDO
In a bowl, combine the dry ingredients. In another bowl, combine the ice water and egg whites. Add the dry ingredients and whisk until batter is smooth, about 1 minute. Heat the oil, setting the deep fryer to high. Place a cooling rack on a baking sheet, for draining the vegetables. Dip the vegetable skewers in the batter.
From ricardocuisine.com


EASY CRISPY TEMPURA BATTER - COPYKAT RECIPES
2009-03-27 Instructions. Mix all ingredients in a bowl. Know you can fry up vegetables, seafood, or anything else you desire. Heat vegetable oil to 350 degrees. Dip vegetables into the batter, and deep fry the vegetables until they are a pale golden brown. Drain cooked vegetables on …
From copykat.com


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