Japanese Tempura is a classic Japanese dish featuring shrimp and fresh vegetables coated in a delicate, airy batter and fried until lightly golden and crisp. Unlike heavy fried coatings, traditional tempura batter is kept cold and mixed gently to create its signature light and lacy texture. Popular vegetables include sweet potato, bell pepper, eggplant, onion, and green beans, while shrimp are often served as the main protein. Tempura is traditionally enjoyed with a savory dipping sauce and grated daikon, making it a delicious appetizer, side dish, or main meal served with steamed rice.
Shrimp – 12 large, peeled and deveined ,, Sweet potato – 1 medium, thinly sliced
Eggplant – 1 small, sliced ,, Bell pepper – 1, sliced
Onion – 1 small, sliced into rings ,, Green beans – ½ cup
All-purpose flour – 1 cup (125 g) ,, Cornstarch – ¼ cup (30 g)
Ice-cold water – 1½ cups (360 ml) ,, Large egg – 1
Vegetable oil – for deep frying
Dipping Sauce : Soy sauce – ¼ cup ,, Dashi or water – ¼ cup ,, Mirin – 2 tbsp ,, Grated daikon – optional
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