Tempura is a popular Japanese dish of lightly battered and deep-fried seafood and vegetables. It’s a versatile dish that can be served as an appetizer, main course, or side dish.

Ingredients

• For the tempura batter:
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/4 cups cold water
  • 1 large egg
  • Ice cubes (optional)
• For the frying:
  • Vegetable oil for deep-frying
• For the tempura dipping sauce:
  • 1/2 cup mirin
  • 1/2 cup soy sauce
  • 1/4 cup dashi (Japanese soup stock)
  • 1 tablespoon grated ginger
  • 1 scallion, thinly sliced
• For the tempura ingredients (choose your favorites):
  • Shrimp, peeled and deveined
  • Broccoli florets
  • Carrots, thinly sliced
  • Sweet potatoes, thinly sliced
  • Onions, thinly sliced
  • Shitake mushrooms, thinly sliced

Instructions

1. Make the tempura batter:
   In a large bowl, whisk together the flour, baking powder, and salt. Gradually whisk in the cold water and egg until smooth. If the batter is too thick, add a little more water. If the batter is too thin, add a little more flour. Keep the batter cold by adding ice cubes to the bowl.
2. Prepare the tempura ingredients:
   Pat the seafood and vegetables dry with paper towels. Cut the vegetables into bite-sized pieces.
3. Heat the oil:
   In a large pot or deep fryer, heat the oil to 350°F (175°C).
4. Fry the tempura:
   Dip each piece of seafood or vegetable in the tempura batter, coating it evenly. Carefully lower the battered item into the hot oil and fry for 2-3 minutes, or until golden brown and crispy. Drain the tempura on a wire rack or paper towels.
5. Make the tempura dipping sauce:
   In a small saucepan, combine the mirin, soy sauce, dashi, ginger, and scallion. Bring to a simmer and cook for 1-2 minutes, or until the sauce is heated through.
6. Serve:
   Serve the tempura with the dipping sauce on the side.

Tips

• For a lighter tempura batter, use club soda instead of water.
• If you don’t have dashi, you can substitute 1 cup of water and 1 teaspoon of instant dashi powder.
• You can also use other seafood and vegetables for tempura, such as squid, scallops, zucchini, bell peppers, and green beans.
• Be sure to not overcrowd the pot when frying the tempura, as this will lower the oil temperature and make the tempura greasy.
• Serve the tempura immediately with your favorite dipping sauce, such as tempura dipping sauce, ponzu sauce, or spicy mayonnaise.

Health and beauty benefits

Tempura, when consumed in moderation, offers several health and beauty benefits. The shrimp, fish, and vegetables used in tempura are rich in high-quality protein, vitamins, and minerals, which help maintain and repair muscles and boost the immune system. Additionally, the vegetables provide dietary fiber, supporting digestive function and improving gut health. Moderate oil intake promotes the absorption of fat-soluble vitamins, which helps maintain healthy skin. However, as a fried food, excessive consumption can lead to excessive calorie intake, so it’s important to enjoy tempura as part of a balanced diet.