Japanese Take-Out Tempura With Dipping Sauce Recipe

Name: Japanese Take-Out Tempura With Dipping Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dipping Sauce; 1 tablespoon ichiban dashi (see Japanese Take-Out Miso Soup recipe); 2 tablespoons mirin or 1 tablespoon sugar; 3 tablespoons sake or 3 tablespoons dry white wine; 1/4 cup soy sauce; 1 (1 inch) knob fresh ginger, peeled and grated (1 teaspoon); Batter; 1 large egg; 1/2 teaspoon salt, plus more as needed; 1 cup club soda, chilled; 3/4 cup unbleached all-purpose flour; 1/4 cup cornstarch; Tempura Options; 1 zucchini, cut on the diagonal into 12 slices, no more that 1/4-inch thick; 1 yellow squash, cut on the diagonal into 12 slices, no more than 1/4-inch thick; 1 sweet potato, peeled and cut on the diagonal into 12 slices, no more than 1/4-inch thick; 1 head broccoli, separated into medium-sized (two-bite); 1/2 small red onion, peeled, cut in half, then sliced into 1/4-inch slices; 12 small mushrooms, wiped clean with a damp cloth and cut in half if large; 12 medium shrimp, shelled, deveined, and butterflied; 6 scallops, cut in half horizonally; lemon wedge, for serving; grated daikon radish, for serving

Servings: persons

Dipping Sauce
1 tablespoon ichiban dashi (see Japanese Take-Out Miso Soup recipe)
2 tablespoons mirin or 1 tablespoon sugar
3 tablespoons sake or 3 tablespoons dry white wine
1/4 cup soy sauce
1 (1 inch) knob fresh ginger, peeled and grated (1 teaspoon)
Batter
1 large egg
1/2 teaspoon salt, plus more as needed
1 cup club soda, chilled
3/4 cup unbleached all-purpose flour
1/4 cup cornstarch
Tempura Options
1 zucchini, cut on the diagonal into 12 slices, no more that 1/4-inch thick
1 yellow squash, cut on the diagonal into 12 slices, no more than 1/4-inch thick
1 sweet potato, peeled and cut on the diagonal into 12 slices, no more than 1/4-inch thick
1 head broccoli, separated into medium-sized (two-bite)
1/2 small red onion, peeled, cut in half, then sliced into 1/4-inch slices
12 small mushrooms, wiped clean with a damp cloth and cut in half if large
12 medium shrimp, shelled, deveined, and butterflied
6 scallops, cut in half horizonally
lemon wedge, for serving
grated daikon radish, for serving

1
To make the dipping sauce: Bring 1 cup of water to a boil and add the dashi. Boil for 3 minutes. Remove from the heat and add the remaining ingredients. Let cool and serve at room temperature.
2
In a 2-3 quart pot set over medium-high heat, heat 2 inches of oil to 360u00b0.
3
To make the batter: Combine the egg and salt in a medium bowl and beat with a fork until mixed. Add the club soda and stir gently to mix. Sift the flour and cornstarch into the egg mixture and, using chopsticks or the handle of a wooden spoon, stir briefly to mix. Do not overmix. There will be lumps. It should be the consistency of heavy cream.
4
To fry the tempura: Working with one type of food at a time, dip the vegetables, shrimp, or scallops in the batter one at a time, letting the excess batter fall back into the bowl. Carefully slide them into the hot oil. Work fast and fry no more than 6 or 7 pieces at a time to prevent the oil from plunging in temperature.
5
Turn the pieces when they are slightly golden on the bottom, about 1 minute. Fry on the second side for about 30 seconds to 1 minute and carefully remove with a spider (an Asian-style slotted spoon) or slotted spoon and drain on paper towels.
6
Here are some approximate frying times:.
7
Zucchini = 1 1/2 minutes.
8
Yellow squash = 1 1/2 minutes.
9
Sweet potato = 2 minutes.
10
Broccoli florets = 1 1/2 minutes.
11
Small red onion = 1 1/2 minutes.
12
Small mushrooms = 1 1/2 minutes.
13
Shrimp = 1 1/2 to 2 minutes.
14
Scallops = 1 1/2 to 2 minutes.
15
Return the oil to 360u00b0 and carefully add another 6 or 7 pieces of tempura.
16
Fry the remaining ingredients in the same manner.
17
Serve the tempura hot with the dipping sauce, or with salt and freshly squeezed lemon. Grated daikon should be served alongside the fried vegetables. It can be added to the dipping sauce or on top of the vegetables.
18
Variation: Other vegetables to try are carrots, asparagus, and green beans. Cook them first in boiling water for about 1 minute, then put them in an ice bath to stop the cooking. Line up 4 or 5 carrots, asparagus, or green beans, side by side, and run a wooden skewer through them to connect. Dip them in the batter and fry them, then remove the skewer after frying. Other seafood possibilities include cod, crab and squid.
19
Make ahead: The dipping sauce can be kept for up to 1 week in the refrigerator.

2060

kcal

Calories

198

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Dipping Sauce, 1 tablespoon ichiban dashi (see Japanese Take-Out Miso Soup recipe), 2 tablespoons mirin or 1 tablespoon sugar, 3 tablespoons sake or 3 tablespoons dry white wine, and more.

Yes, Japanese Take-Out Tempura With Dipping Sauce falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Japanese Take-Out Tempura With Dipping Sauce

How did you like this recipe?

Frequently Asked Questions