Master Class: Shrimp And Vegetable Tempura

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Directions

(tap to cross out each step and ingredient as you go)

• Step 1
  Cool all ingredients for the batter by keeping them in the fridge.
  • 1 egg yolk (15 g)
  • 3/4 cup water, cold (180 g)
  • 1 1/4 cup wheat flour (160 g)
    (example)
• Step 2
  Prepare the shrimp by making sure they are peeled and deveined. Create small cuts along the bottom of each shrimp and press and squeeze from the top to flatten. Keep the tail on but remove the small bit in the back of the tail where water can become trapped.
  • 15 shrimp, peeled and deveined (227 g)
• Step 3
  Peel and slice your vegetable ingredients. It's important to keep all ingredients dry and cold.
• Step 4
  Prepare the dipping sauce in advance so you can enjoy the tempura fresh. For the base sauce, add all the ingredients in a pan and heat until the sugar melts while making sure to stop before it boils. Rest in a cold dark place (for up to 3 weeks).
  • 4 tbsp soy sauce (60 g)
  • 1 tbsp sugar (12 g)
  • 1.33 tbsp mirin (20 g)
  • 1 tsp sake (6 g)
• Step 5
  For the dashi broth, add water in a pan and heat. When it starts to boil, add dried bonito flakes and cook for 10 minutes. Strain the bonito flakes.
  • 1 1/2 cup water (360 g)
  • 1 cup dried bonito flakes (15 g)
• Step 6
  Create the dipping sauce by mixing 1 part tsuyu (base sauce) with 2 parts dashi (broth). Set aside.
• Step 7
  Put the bowl for containing the batter inside a larger bowl filled with ice water to keep the batter cold.
• Step 8
  To prepare the flour for the batter, sift it through a strainer to prevent clumps in the batter.
  • 1 1/4 cup wheat flour (160 g)
    (example)
• Step 9
  Create the batter by adding water and egg yolk in a bowl and mixing well. Then add the wheat flour little by little in 3 steps. Do not stir the batter as this will produce wheat gluten which will cause the tempura to become heavy. Instead gently tap to mix.
  • 1 egg yolk (15 g)
  • 3/4 cup water, cold (180 g)
  • 1 1/4 cup wheat flour (160 g)
    (example)
• Step 10
  Add 70-90% cooking oil and 10-30% sesame oil in a large pot and heat to the right temperature depending on ingredients. For hard vegetables like sweet potato, lotus root, and asparagus the right temperature is 160-170°C (320-338°F). For soft ingredients like shrimp the right temperature is 170-180°C (338-356°F) since they need less time to be done compared to the vegetables.
  • 2 cup vegetable oil (480 g)
    (cotton seed oil is preferred but any neutral oil will work)
  • 1/2 cup sesame oil (120 g)
• Step 11
  Test the temperature of the oil by dropping some batter inside. If it's too low, the batter sinks to the bottom and doesn't come up. If it's too high, the batter explodes on the surface. At the right temperature, the batter has a nice gentle sizzle.
• Step 12
  Prepare the ingredients for frying by first coating the ingredient in wheat flour and then dipping in the batter. Then drop them into the oil. Do not overcrowd as this will interfere with the temperature.
• Step 13
  The time will vary depending on the temperature and the ingredient. Most shrimp will be done in about 1-2 minutes. You can tell the ingredients are almost done because the speed of the bubbles will start slowing down.
• Step 14
  Pay attention to the temperature of the oil as you fry. You should try to keep the oil temperature as close to 170°C (338°F) as you can with a digital thermometer. Once the oil has burned, it will never return to the original flavor and the burned flavor will transfer onto the tempura.
• Step 15
  Consume the tempura immediately as it will become less crispy over time.

Per serving