Japanese: Tempura

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 4)

Ingredients (choose your favorites):

• 4 shrimps (peeled and deveined)
• 4 oz oyster or shimeji mushrooms (brown or white clamshell mushrooms)
• 4 slices lotus root (peeled and precooked)
• 4 slices carrots (peeled and precooked)
• 4 slices Japanese sweet potato (unpeeled and precooked)
• 1 Japanese or Chinese eggplant (sliced)
• 4 asparagus stems (white preferred)
• 4 shiso leaves
• 4 tablespoons grated daikon radish (for garnish)

For the dipping sauce (Tentsuyu):

• ¾ cup water
• 1 tsp dashi powder
• 3 tablespoons soy sauce
• 2 tablespoons mirin
• 2 tsp agave nectar

For the batter

• 1 large egg (chilled)
• ¾ cup seltzer water (chilled)
• 1¼ cup rice flour

For deep-frying

• Coconut oil (optional: add a splash of toasted sesame oil)
• 2 tablespoons rice flour (for dusting)
• Panko breadcrumbs (optional)

Procedure:

1. Prepare the daikon: peel and grate 2 inches daikon radish and gently squeeze out some of the liquid; divide into 4 clumps and set aside
2. Prepare the shrimp: peel and devein shrimp, leaving on the tail and last shell segment (closest to the tail); stick toothpick into shrimp to keep it straight while cooking (but remember to remove it before serving)
3. Prepare the eggplant: cut off and discard the stem portion, then cut in half lengthwise; place the halves flat side down on the cutting board and cut lengthwise into very thin slices (about ⅛ inch, leave 1 inch of the bottom tip intact so the slices stay connected); gently press down to fan out the slices
4. Slice other veggies to ¼-inch slices (approx); keep mushrooms, asparagus, and shiso leaves whole
5. Steam or microwave select veggies to pre-cook them
6. Pat all ingredients dry with paper towels to completely remove the moisture
7. Make the dipping sauce: combine all ingredients in a small saucepan and bring to a boil; remove from the heat and set aside
8. Heat the frying oil to 350°F (tip: dip wooden chopsticks in the oil, the oil is ready when small bubbles form around the tips)
9. Make the batter: add egg to bowl and scramble, add seltzer water and gently stir with whisk, stir in rice flour and mix lightly (do not overmix, some lumps are ok); use the batter immediately or keep it cold in the refrigerator until ready to use
10. Dust each piece of vegetable with a little flour before dipping in the batter; let the excess batter drip off for 1–2 seconds (optional: also coat with some panko breadcrumbs before frying)
11. Gently place the breaded tempura in the hot oil, repeat but do not crowd the pot because the oil temperature will drop quickly
12. As the tempura cooks to a golden brown, flip and cook the other side; transfer them to a wire rack or a plate lined with paper towels to drain the excess oil; repeat with the next batches
13. In between batches, clean the oil by scooping up the excess crumbs, which will burn and turn the oil darker if left in the pot
14. Serve tempura on a plate with a bowl of warm dipping sauce (3–4 tablespoons) on the side; garnish with a clump of grated daikon
15. To eat: add the grated daikon to the dipping sauce, then dip the Tempura in the sauce to enjoy

Note: Leftover tempura can be stored in an airtight container or a resealable plastic bag in the refrigerator or freezer (tip: add paper towels between each layer). To reheat, place the tempura on a wire rack in the preheated oven (400ºF or 200ºC) or the toaster oven for 5 minutes or until crisp on the outside and heated through on the inside.