Tempura is very easy to make! You can use premixed tempura batter flour, or make your own. You can use a premade dipping sauce, or make your own.
Sauce (or use bottled)
- 1/2 cup tbsp Soy Sauce
- Grated ginger (1 piece about 3/4″ long)
- 1/4 cup Mirin (can also use sugar)
Best to simmer sauce and then cool.
Batter (or buy packaged tempura batter)
- 2 cups all purpose flour
- 1 1/2 tblsp baking powder
- 2 tblsp Sesame Oil
Mix together ingredients in larger bowl. Add in 2 1/2 cups of very cold water mixing only until batter is lumpy. Do not overmix (it will make the batter too chewy). The consistency of the batter is one of the most important things. If too runny, it will not coat the veggies well. If too thick, the tempura may be too greasy.
- Avocado (thinner wedges)
- Asparagus (cut in 4″ pieces)
- Shitake Mushrooms (sliced into strips)
- Sweet Potato (sliced into strips or “fries”) Japanese version preferred. Soak slices for 20 minutes to remove excess starch.
- Potato (sliced in slices or “fries”)
- Carrot (sliced into strips)
- Broccoli (chopped)
- Shishito Peppers (whole)
- White Onion (sectioned or make rings)
- Green Beans
Heat oil (peanut or vegetable… maybe 4 cups) to about 350 degrees.
Dry veggies. Dip in batter and then into hot oil. Using slotted spoon or fryer mesh spoon thingie, turn and then remove after about 2 minutes. Less for lighter or smaller items. Drain on paper towels or a wire rack. Keep in mind that proper oil temps is important and when you add new items to the fryer, the temp will drop.
Serve with freshly made rice and dipping sauce. Or use in sushi or a bowl of udon soup.
Note: Cold water for batter. Keep cold. Do not overmix. Dry veggies. Keep oil hot enough. Enjoy.