Prepare the ingredients: Prepare ingredients such as shrimp, squid, chikuwa, wiener sausages, lotus roots, kabocha squash, sweet potato, shiitake mushrooms, shishito peppers or bell peppers.
Make the batter: Combine all ingredients, mix quickly 2-3 times. Make sure it's slightly floury (leave some powder unmixed).
Deep-fry the tempura over medium to high heat, depending on what ingredients you use. If you notice that the flouriness of the batter is starting to go away, add in some cake flour. Make more of the batter if you don't have enough, and continue deep-frying.
Here's a healthier kaki-age tempura using a whole carrot that's not deep fried. Shred the carrot and top with half of the listed batter ingredients to coat it, and pan fry using 4 tablespoons of oil.
Story Behind this Recipe
I wanted to think of a recipe to make crispy and delicious tempura!
- For shrimp: if you make slits in the underbelly, it won't curl up. Also, it won't spit oil if you slit its tail slightly. To thicken the batter coating surrounding the shrimp, prepare tempura crumbs and top onto the shrimp while deep-frying in the oil. . - For shrimp and squid: the coating slides off easily, so dust with flour first before coating with batter when deep-frying. - For chikuwa fish sticks: mix aonori dried seaweed flakes into the coating before deep-frying.