🍤 Tempura Recipe w/ Dipping Sauce & SAKE! | 天婦羅 Japanese Batter for Shrimp & Vegetable Tempura

Gotta love 'em fried foods, especially when they're made tempura-style with a light, airy batter! Watch my video to learn how to make tempura with a restaurant-style Tentsuyu dipping sauce!

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WRITTEN RECIPE:
➜ Dipping Sauce:
3/4 tsp hondashi powder
1 tsp sugar
3/4 cup water
3 tbsp light soy sauce
2 tbsp mirin

1) Combine hondashi, sugar and water in a small pot. Bring to a slight boil while mixing until the powder and sugar are dissolved.
2) Add soy sauce and mirin and stir until combined.
3) Set aside to cool.

➜ Tempura:
25 slices vegetable of choice, 1/4” thick
4 shrimp, peeled, deveined and straightened, leaving just the tail
Salt, optional

For the batter:
1 cup all purpose flour
1 beaten egg, cold
1 cup cold water (with ice)

For deep frying:
Oil
Small bowl of all-purpose flour

1) Pat the sliced vegetables and shrimp dry with paper towels
2) Combine the flour, beaten egg and water (without ice cubes) and mix until well incorporated. Do not overmix until consistency is smooth, leave any remaining clumps.
3) Heat oil in deep frying vessel until temperature is 350 deg F.
4) Individually, dredge the vegetable and shrimp in the flour, shaking off any excess, then lightly coat in batter, removing any excess. Immediately deep fry in heated oil until slightly golden brown on both sides or when fully cooked. See notes below.
5) Remove cooked tempura and transfer to a paper towel or parchment lined plate. Serve with cooled dipping sauce or topped with salt, optional. Enjoy!

Notes:
1) Cooking times may vary depending on the ingredient, its thickness and density.
2) Do not overcrowd your cooking vessel as batters may stick.
3) Remove any byproducts while deep frying to prevent them from burning.

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