How to make: Tempura 天ぷら -

How to make: Tempura, which can be a variety of vegetables and meats fried in a crispy batter. The perfect topping for udon, and a great snack to have with your favorite alcohol! Let’s try it!

Cooking Time: 30 minutes

Ingredients (2 servings):

Suggested veggies/meats:

Shrimp (with shells) – 2 pieces
Shishito peppers – 2
Eggplant – 1
Pumpkin – 100g
Myoga (Japanese ginger) – 1 piece
Wheat flour (for dusting) – 2 tablespoons

Tempura batter:

Egg – 1
Cold water – 200ml
Wheat flour (140g)

Other

Frying oil – as needed
Grated daikon radish – 50g
Grated ginger – 1 teaspoon

Steps

Preparation: Chill all the tempura batter ingredients in the refrigerator. Remove the seeds and strings from the pumpkin.
Shishito peppers: Trim the stems and make several small cuts with a toothpick. Eggplant: Cut off the stem, cut in half lengthwise, make incisions, and fan out. Pumpkin: Cut into 1cm thick slices. Myoga: Cut in half.
Shrimp: Remove the back vein with a bamboo skewer, leaving one segment at the tail, peel the shell from the tail end, and cut the tip of the tail diagonally to squeeze out excess moisture. Make a shallow incision on the belly side, spread open the incision, and lightly coat with cornstarch so it doesn’t stick to the tail.
Heat frying oil in a pot to about 70% full, over medium heat. Mix the tempura batter ingredients (egg and cold water), add the wheat flour and mix lightly to make the tempura batter.
Pour frying oil into the pot to a depth of about 5cm and heat to 170°C. Dip items from step 2 into the batter from step 3 and fry for about 3 minutes until cooked through, then drain the oil.
Raise the temperature of the frying oil to 180°C, dip items from step 2 into the batter from step 3 and fry for about 3 minutes until cooked through, then drain the oil.
Serve items from step 4 and 5 on a plate, garnish with grated daikon radish and grated ginger, and serve.