Tempura with seafood and vegetables
Tempura is a classic Japanese dish of battered, deep-fried ingredients. This version combines seasonal seafood and vegetables in a crisp, airy coating—served with a light, savoury dipping sauce made from soy sauce and mirin.
Ingredients
For the tempura sauce:
Seasoning:
For the batter:
Other ingredients:
Preparation
Step 1
300 ml vegetable or fish stock – 2 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tbsp Kikkoman Mirin-Style Sweet Seasoning – 2 tsp sugar – 150 g white radish (daikon) – 30 g ginger
For the sauce, mix the vegetable stock, Kikkoman Soy Sauce, Kikkoman Mirin-Style Sweet Seasoning and sugar in a pan and heat. Remove from the heat just before it boils and set aside. Peel and finely grate the radish and ginger, then drain well in a sieve.
Step 2
400 ml sparkling mineral water – 1 egg – 200 g flour – 60 g cornflour
Whisk together the mineral water and egg for the batter. Mix the flour and cornflour, then gradually stir in the water and egg mixture. Chill the batter.
Step 3
150 g squid fillet or calamari – 10 raw king prawns, peeled – 8 fresh shiitake mushrooms – 1 red pepper – 1 courgette – 1 sweet potato – 1 aubergine
Cut the squid into 2 x 4 cm pieces. Pat the prawns dry. Halve the shiitake mushrooms. Cut the red pepper into 2 x 4 cm pieces. Slice the courgette and sweet potato into approx. 8 mm slices. Cut the aubergine lengthwise into 4 pieces and score the skin diagonally.
Step 4
2 tbsp flour – 1 l sunflower oil for deep-frying
Dust all ingredients with the flour, shake off the excess, dip in the batter from step 2 and deep-fry in hot oil at approx. 170°C until golden brown. Drain on kitchen paper.
Step 5
Arrange the tempura on plates and serve with the dipping sauce from Step 1. Add the grated radish and ginger to serve.
Tip:
You can also use tap water if you don't have sparkling water. However, the sparkling water helps make the batter extra light and crispy when fried.
Recipe-ID: 1504
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![[Translate to Englisch (UK):]](https://www.kikkoman.co.uk/fileadmin/_processed_/7/a/csm_Kikkoman_Naturally_Brewed_Soy_Sauce_150ml_Dispenser_EN_vegan_fa6d4b8efe.webp "[Translate to Englisch (UK):]")
300 ml vegetable or fish stock – 2 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tbsp Kikkoman Mirin-Style Sweet Seasoning – 2 tsp sugar – 150 g white radish (daikon) – 30 g ginger
For the sauce, mix the vegetable stock, Kikkoman Soy Sauce, Kikkoman Mirin-Style Sweet Seasoning and sugar in a pan and heat. Remove from the heat just before it boils and set aside. Peel and finely grate the radish and ginger, then drain well in a sieve.
400 ml sparkling mineral water – 1 egg – 200 g flour – 60 g cornflour
Whisk together the mineral water and egg for the batter. Mix the flour and cornflour, then gradually stir in the water and egg mixture. Chill the batter.
150 g squid fillet or calamari – 10 raw king prawns, peeled – 8 fresh shiitake mushrooms – 1 red pepper – 1 courgette – 1 sweet potato – 1 aubergine
Cut the squid into 2 x 4 cm pieces. Pat the prawns dry. Halve the shiitake mushrooms. Cut the red pepper into 2 x 4 cm pieces. Slice the courgette and sweet potato into approx. 8 mm slices. Cut the aubergine lengthwise into 4 pieces and score the skin diagonally.
2 tbsp flour – 1 l sunflower oil for deep-frying
Dust all ingredients with the flour, shake off the excess, dip in the batter from step 2 and deep-fry in hot oil at approx. 170°C until golden brown. Drain on kitchen paper.
Arrange the tempura on plates and serve with the dipping sauce from Step 1. Add the grated radish and ginger to serve.
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