Prepare the Ingredients: Slice vegetables like sweet potato, zucchini, and bell pepper into thin, bite-sized pieces. You can also use shrimp, fish, or other seafood as your protein.
Make the Tempura Batter: In a bowl, mix 1 cup of all-purpose flour, 1 egg, and 1 cup of ice-cold water. Stir gently until just combined; the batter should be lumpy to ensure a crispy texture.
Heat the Oil: Fill a deep pan or wok with vegetable oil (about 3 inches deep) and heat to 350°F (175°C). You can check the temperature by dropping a small piece of batter into the oil—if it sizzles and rises to the surface, the oil is ready.
Prepare the Shrimp: If using shrimp, peel and devein them, leaving the tails on. Pat dry with paper towels.
Coat the Ingredients: Lightly dust the vegetables and seafood in flour before dipping them into the tempura batter. This helps the batter stick better.
Fry the Tempura: Gently drop the battered ingredients into the hot oil. Fry in small batches to avoid overcrowding. Fry for 2-3 minutes, or until golden brown and crispy.
Drain the Tempura: Once fried, use a slotted spoon to remove the tempura and place it on a paper towel-lined plate to drain excess oil.
Prepare the Dipping Sauce: In a small saucepan, combine 1/2 cup of soy sauce, 1/2 cup of dashi (Japanese soup stock), 1 tablespoon of mirin, and 1 teaspoon of sugar. Heat gently until the sugar dissolves, then remove from heat.
Serve with Grated Daikon: Serve the tempura with the dipping sauce and a small mound of grated daikon radish, which adds a refreshing contrast to the fried food.
Enjoy: Serve the tempura hot, and enjoy the crispy, delicate flavors of this iconic Japanese dish!
Tempura is known for its light, crispy coating and can be enjoyed with a variety of ingredients and dipping sauces.