A recipe for homemade Tempura, including instructions for Tentsuyu dipping sauce and tempura batter, along with estimated cooking times for various ingredients to be fried.
For Tentsuyu (Tempura Sauce): Combine 1 tsp dashi powder, ¾ cup water, 3 tbsp soy sauce, 2 tbsp mirin, and 2 tsp sugar. Heat gently until sugar dissolves, do not boil. For Tempura Batter: Whisk together 1 cup all-purpose flour, 1 egg, and 1 cup cold water until just combined, leaving some lumps. Do not overmix. For Frying Tempura: Heat oil to 330-350°F (165-175°C). Dip desired ingredients (prawns/shrimp, eggplant, zucchini, edamame, sweet potato, lotus root) into the tempura batter, ensuring a light coating. Fry in the hot oil according to the following estimated times: prawns or shrimp for 2 minutes, eggplant for 1 minute, zucchini for 1 minute, edamame for 2 minutes, sweet potato for 3 minutes, and lotus root (if pre-boiled) for 1 minute, otherwise 3 minutes. Fry until lightly golden and crispy. Serve immediately with Tentsuyu sauce.
