|White fleshed fish||6 Ounce (Use Any Of Choice, About 170 Gram)|
|Squid||6 Ounce (1 In Number Of 170 Gram)|
|Sweet potato||1 Small|
|Nori seaweed sheet||1 1⁄2|
|Carrot piece||1 Small (3-Inch Piece)|
|Eggplant||10 Ounce (1 Number, 285 Gram)|
|Fresh white mushrooms/Fresh shiitake mushrooms||4|
|Vegetable oil||6 Cup (96 tbs) (For Deep Frying Tempura)|
|For dipping sauce|
|Secondary bonito stock||2 Cup (32 tbs)|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Mirin||1⁄2 Cup (8 tbs)|
|Ice water||1 Cup (16 tbs)|
|Sifted flour||2 Cup (32 tbs)|
|Grated white radish/Finely grated daikon radish||1 Cup (16 tbs)|
|Fresh ginger||3 Inch, finely grated|
1. Prepare seafood first.
Shrimp: Shell and devein, but leave tail and shell segment closest to tail intact. Diagonally cut off a portion of tail and force out moisture with edge of knife. Make 4 or 5 deep crosswise cuts in belly and gently straighten shrimp by pressing down with the thumbs of both hands on rounded topside of shrimp.
Fish: Fillet and cut into bite-sized pieces. Remove any fine bones with a tweezers.
Squid: Clean and cut into 1- x -3-inch (2 1/2 - x -8-cm) strips. Pat dry. Coat with flour.
2. Prepare vegetables.
Bell pepper: Seed and cut into 2- to 3-inch (5- to 8-cm) strips about 1 inch (2 1/2 cm) wide. Pierce outer surface of each piece 5 or 6 times with a toothpick.
Sweet potato: Wash and scrape, then cut into 1/2-inch (1-cm) thick rounds.
Green beans (and nori seaweed): Cut a strip of nori 1/2 x 2 1/2 inches (1 1/2 x 6 1/2 cm) from sheet. Wrap nori strip around middle of a bundle of 4 or 5 green beans. Moisten strip with water and secure. Repeat with remaining green beans. Cut remaining nori into 4 equal pieces (for deep-frying).
Carrot: Cut into julienne strips.
Eggplant: Trim stem but leave cap. Quarter lengthwise. Place cut side down, and starting 1 inch (2 1/2 cm) below cap, make 3 or more lengthwise cuts and fan out slices.
Mushrooms: Wash thoroughly and trim stem. (If using fresh shiitake mushrooms, discard stems.)
3. Combine DIPPING SAUCE ingredients and bring to a boil over medium heat. Cool to room temperature.
1. Heat vegetable oil in a heavy skillet to medium deep-frying temperature (about 340°F/170°C). Oil depth should be at least twice the thickness of the thickest food to be fried. Test oil temperature by dropping in a bit of batter into oil. If the batter sinks to the bottom and then rises, the oil is not hot enough; if it does not sink, the oil is too hot. When it sinks halfway and then quickly rises to the top, the oil is perfect.
2. Prepare a wire rack or a plate lined with absorbent paper. Arrange ingredients on a large platter and place close at hand to allow easy dipping and frying.
3. After all ingredients are arranged and ready for deep-frying and when oil is nearly ready, prepare BATTER. Do not let batter stand. Mix egg and water first, then add flour all at once and mix slightly with fork or chopsticks. Batter ingredients should be loosely combined so that batter is lumpy. Clumps of flour should still be floating on surface. If overmixed, batter will be heavy and sticky when deep-fried. If cooking larger amounts of tempura, make batter in batches rather than making a large amount at one time.
4. Dip each item in batter, shake off excess, and fry until food is cooked and batter creamy or beige. Several ingredients require special cooking instructions.
Shrimp: Dip into batter up to tail. Slip gently into oil holding tail for several seconds, then releasing. When shrimp comes to the surface, turn and cook other side.
Carrot: Take 5 or 6 strips carrot between thumb, middle and index fingers. Dip bottom third of carrot bundle into batter, scooping up a generous amount of batter. Dip into oil, batter end first, and allow batter end to cook for 15 seconds before releasing bundle.
Nori Seaweed: Dip dull side in batter. Slip, batter side down, into oil and turn in about 1 minute (or less). Remove. Drain batter side down.
5. Seafood requires a slightly higher temperature (360°F/180°C) than vegetables (340°F/170°C), while nori and light vegetables (such as snow peas) are fried at a lower temperature (320°F/160°C). In general, cook heavier foods first and fragile foods last.
Do not fill more than half the surface area of oil when frying. Crowding causes oil temperature to fall, and the result will be soggy tempura.
Skim off excess pieces of floating batter often. An accumulation of batter also reduces the temperature.
Important: Tempura is done when coating is creamy or beige (or sometimes a pale yellow). The final color is light. It should not be cooked until "golden brown" as is done with fried chicken. Foods should be cooked through but still retain their texture. Carrots and green beans should be tender-crisp, sweet potatoes firm but cooked, and so on.