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Get ready to tantalize your taste buds with this crispy delight! Japanese Tempura is a celebration of texture—a light and airy batter that delicately envelops each morsel of shrimp and vegetable, frying to golden perfection. The beauty lies in its simplicity, and when paired with a dipping sauce, every bite becomes an exquisite journey of flavor and crunch. Whether you're cooking for a special occasion or just making an ordinary day feel a bit more extraordinary, this tempura recipe is your ticket to a culinary success!
Prepare the ingredients by peeling and deveining the shrimp. Slice the vegetables into thin strips or rounds, ensuring even sizes for cooking consistency.
In a large bowl, mix 1 cup of all-purpose flour, 1/4 cup of cornstarch, and a pinch of baking soda. Place in the freezer for a few minutes to keep it cold.
In another bowl, beat the egg with 1 cup of ice cold water. Gradually add to the flour mixture, gently stirring until just combined. The batter should remain lumpy and cold.
Heat the vegetable oil in a large pot or deep fryer to 350°F (175°C).
Dip each piece of shrimp and vegetable into the batter, allowing excess to drip off, and carefully place into the hot oil.
Fry in batches, for about 2-3 minutes, or until they are lightly golden and the batter is set. Be sure not to overcrowd the pot.
Remove the tempura from the oil with a slotted spoon and drain on paper towels.
For the dipping sauce, combine 1/2 cup soy sauce, 1/2 cup dashi stock, 1/4 cup mirin, and 1 tablespoon sugar in a small saucepan. Heat until the sugar is dissolved and the mixture is warm. Serve the sauce alongside the hot tempura.
Enjoy your Japanese Tempura immediately for the ultimate crispiness and flavor.
