Authentic Japanese Tempura Recipe by Chef Takahiro Sakayeta

Join us as we delve into the art of making authentic Japanese tempura, a beloved dish known for its light and crispy texture.  Learn the techniques and secrets behind creating perfect tempura at home in this detailed recipe guide.

Ingredients:

- Water

- Hondashi (dashi stock powder)

- Soy sauce

- Daikon radish

- Ginger

- Fish sauce

- Usu juice (Japanese citrus)

- Sugar

- Nori (seaweed)

- Salt

- Various vegetables (potatoes, asparagus, corn, eggplant, shiitake mushrooms, onions, squash blossoms)

- Shrimp

- Squid

- Thinly sliced pork belly

1. Prepare the Dipping Sauces:

   - Create a classic tempura dipping sauce by combining dashi stock powder with water and soy sauce.

   - For a contemporary twist, mix soy sauce, fish sauce, usu juice, and sugar to create a flavorful alternative sauce.

2. Prepare Vegetable and Protein Ingredients:

   - Cut vegetables and proteins (shrimp, squid) into appropriate sizes for frying.

   - Season proteins lightly to draw out moisture and enhance flavor.

3. Make the Tempura Batter:

   - Use low-gluten wheat flour and ice-cold water to create a light and crispy batter.

   - Mix the batter gently to avoid overmixing and maintain a slightly lumpy consistency.

4. Fry the Tempura:

   - Heat oil to 335°F for optimal frying temperature.

   - Coat vegetables and proteins in the batter and fry until golden brown and crispy.

   - Remove excess batter flakes using a spider or sieve.

   - Season tempura with salt immediately after frying for enhanced flavor.

5. Serve and Enjoy:

   - Serve the freshly fried tempura with the prepared dipping sauces and nori salt for added flavor.

   - Enjoy the tempura while hot and crispy, savoring the delicate textures and flavors of each ingredient.

Experience the delight of preparing and savoring homemade tempura with this step-by-step recipe. Master the art of frying to achieve a golden and crispy coating, and enjoy the delicious flavors of this classic Japanese dish.