Recipe Index

Ingredients

• (6 oz) dashi stock
• 3 tbsp mirin
• 3 tbsp soy sauce
• 4 tbsp grated daikon ((white radish))
• 1 tsp grated ginger
• 1 small eggplant ((about (2.8oz), Note 2))
• (2 oz) enoki mushrooms (Note 3)
• 4 strips of 2 in x ½ in (2 x 2/5”) yaki nori (roasted seaweed) ((Note 3))
• (2 oz) carrot
• 4 shiso leaves ((Japanese perilla, Note 4))
• 12 prawns ((shrimps) (Note 5))
• Oil for deep frying ((Note 6))
• 1 egg
• (6.5 oz) cold water
• (8.1 oz) flour

Method

1. Boil the dashi and mirin for the dipping sauce, add the soy sauce and take the pan off the heat the moment it returns to a boil, then set the sauce aside.
2. Fan-cut the eggplant by halving it lengthwise twice and slicing it ¼ in thick while keeping one end joined, bundle the enoki into four bunches wrapped at the root with the nori strips, julienne the carrot into 2 in matchsticks, and peel and devein the prawns leaving their tails on, making three slits underneath each so they stay straight.
3. Whisk the egg with the cold water, then stir two-thirds of that mixture with two-thirds of the flour in a few figure-eight strokes, leaving the batter lumpy, and chill the remainders for a second batch.
4. Heat at least 1¼ in of oil to 350°F, pat everything dry, dip the vegetables in batter and fry them in small batches: the eggplant for 45 to 60 seconds per side, the enoki for 10 to 20 seconds, the shiso leaves, battered on the back only, for 5 to 10 seconds, and the carrot clusters for about 60 seconds per side, draining each batch on a wire rack.
5. Stir the reserved egg mixture and flour into the batter, raise the oil to 350°F and fry the prawns for 60 seconds, flip them and fry 45 to 60 seconds more, then drain them.
6. Serve the tempura at once with the grated daikon squeezed and topped with the grated ginger, and the warm dipping sauce in small bowls.

Prep: 20 min · Cook: 20 min · Total: 40 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data