Classic Japanese tempura combines delicate, lightly-battered shrimp and vegetables fried in 170°C oil until golden and crispy, served with a warm mirin-soy dipping sauce and fresh daikon-ginger garnish.
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Remove the stems from the green beans, then slice each green bean into 2 pieces. Cut the stems off of the fresh shiitake mushrooms. Cut the slices of kabocha squash in half.
Shell the shrimp, leaving the section leading to the tail, and use a bamboo skewer to remove the vein. Remove the sharp part of the shell at the base of the tail by pushing the shell upward and pulling. Cut off the tip of the tail with kitchen scissors, then rinse well with water and wipe dry thoroughly. Make 3 or 4 shallow incisions along the underside of the shrimp, and stretch out the shrimp at the cut points to straighten it out.
Make the Tempura dipping sauce: Pour mirin into a heatproof bowl and heat uncovered in a microwave for 1 minute (600W). Heat dashi broth in a pot over medium heat, then add the mirin and Kikkoman Soy Sauce, and bring to a boil.
Make the Tempura batter: Pour the flour and baking powder into a bowl and mix together with a fork. Crack the egg into a separate bowl, beat, add cold water, and stir gently with chopsticks. Add the flour and baking powder mix and mix gently so that it does not become sticky (it is OK if there is some flour left dry).
Heat the cooking oil to 170°C. Lightly coat the vegetables with flour, dip them in the Tempura batter, and carefully place them into the oil. Once the edges have hardened, flip the vegetables and fry for 1 to 2 minutes. Remove from the oil and allow excess oil to drip off.
Lightly coat the shrimp with flour, dip them in the Tempura batter, and carefully place them into the oil. Once the edges have hardened, flip the shrimp and fry for 1 to 1½ minutes. Remove from the oil and allow excess oil to drip off. Arrange on a plate and serve with the Tempura dipping sauce and the daikon/ginger garnish.
Tempura is best served immediately while hot and crispy; store leftovers in an airtight container in the refrigerator for up to 1 day and reheat briefly in a 170°C oven to restore crispness.
deep-fry or candy thermometer · bamboo skewer · kitchen scissors · heatproof bowl
Mix the batter gently with chopsticks—overmixing develops gluten and makes it tough. It's okay if some dry flour remains; lumpy batter stays lighter and crispier.
Vegetables fry 1–2 minutes total (flip once edges harden); shrimp fry 1–1½ minutes. Both are ready when golden and excess oil drips off when removed.
Yes. Prepare the dipping sauce up to 1 day in advance and reheat gently before serving. Add fresh daikon and ginger garnish just before plating.
Heat oil to exactly 170°C. A thermometer ensures crispness without burning; too cool makes it greasy, too hot overcooks the exterior before the interior cooks.
Yes. Use firm vegetables (bell peppers, broccoli, eggplant) or white fish; keep pieces thin and similar size for even cooking. Adjust frying time by 30 seconds if pieces are larger.
