Crispy Japanese Tempura Platter with Zesty Dipping Sauce
Dive into the delightful world of Japanese cuisine with this Crispy Japanese Tempura Platter! This recipe celebrates the art of tempura, a traditional Japanese cooking method where vegetables and seafood are lightly battered and fried to crispy perfection. The result is a medley of colorful, crunchy bites that are perfect for sharing. Each piece is fried until golden, creating an irresistible contrast of textures. To enhance your dining experience, this platter comes with a zesty dipping sauce infused with umami flavors from ichiban dashi and a hint of fresh ginger. Gather your friends and family for an engaging cooking session, where chopping, battering, and frying turn into a fun culinary adventure. As you master the techniques, you’ll create mouthwatering tempura that impresses and delights everyone at the table!
6
Servings
250
Calories
20
Ingredients
Ingredients
ichiban dashi
1 tablespoon (see Japanese Take-Out Miso Soup recipe)
mirin or sugar
2 tablespoons or 1 tablespoon
sake or dry white wine
3 tablespoons
soy sauce
1/4 cup
fresh ginger
(1 inch) knob, peeled and grated (1 teaspoon)
large egg
1
salt
1/2 teaspoon, plus more as needed
club soda
1 cup, chilled
unbleached all-purpose flour
3/4 cup
cornstarch
1/4 cup
zucchini
1 (cut on the diagonal into 12 slices, no more than 1/4-inch thick)
yellow squash
1 (cut on the diagonal into 12 slices, no more than 1/4-inch thick)
sweet potato
1 (peeled and cut on the diagonal into 12 slices, no more than 1/4-inch thick)
broccoli
1 head (separated into medium-sized florets)
red onion
1/2 small (peeled, cut in half, then sliced into 1/4-inch slices)
small mushrooms
12 (wiped clean with a damp cloth and halved if large)
medium shrimp
12 (shelled, deveined, and butterflied)
scallops
6 (cut in half horizontally)
lemon wedge
for serving
grated daikon radish
for serving
Instructions
1
Start by preparing the dipping sauce. Bring 1 cup of water to a boil in a saucepan. Once boiling, add the ichiban dashi and boil for 3 minutes. Remove from heat and mix in the mirin (or sugar), soy sauce, and grated ginger. Allow to cool, then serve at room temperature.
2
In a 2-3 quart deep pot, heat 2 inches of oil to 360°F over medium-high heat. This temperature is crucial for achieving crispy tempura.
3
Prepare the tempura batter by cracking the egg into a medium bowl. Add the salt and use a fork to beat until combined. Slowly pour in the chilled club soda and gently stir to mix. Sift in the flour and cornstarch, then use chopsticks or a wooden spoon to stir briefly. Avoid overmixing; it's okay for the batter to be lumpy, resembling the consistency of heavy cream.
4
Begin frying by selecting one type of food at a time. Individually dip each piece—vegetable or seafood—into the batter, allowing any excess to drip back into the bowl before gently placing them in the hot oil. Do not overcrowd; fry a maximum of 6 to 7 pieces at once to maintain oil temperature.
5
As the pieces fry, monitor their color. Turn each piece when the bottom side is lightly golden, typically around 1 minute. Cook the second side for another 30 seconds to 1 minute until they are golden brown. Remove with a slotted spoon or spider and drain on paper towels.
6
Refer to the following approximate frying times for each ingredient: Zucchini (1.5 minutes), Yellow Squash (1.5 minutes), Sweet Potato (2 minutes), Broccoli (1.5 minutes), Red Onion (1.5 minutes), Mushrooms (1.5 minutes), Shrimp (1.5 to 2 minutes), Scallops (1.5 to 2 minutes).
7
Return the oil temperature to 360°F between batches as you continue frying the remaining ingredients.
8
Serve the tempura immediately while hot, alongside the dipping sauce. Optionally, provide salt and lemon wedges for extra flavor. Grated daikon radish can be served on the side to complement the fried vegetables and enhance the overall experience.
9
For variations, experiment with other vegetables like carrots, asparagus, or green beans. Briefly blanch these in boiling water for 1 minute, cool in an ice bath, then skewer them together before dipping in batter for frying. Seafood options may include cod, crab, or squid.
Nutrition Information
15
Fat
25
Carbs
5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for a Crispy Japanese Tempura Platter with Zesty Dipping Sauce.
What is the ideal oil temperature for frying the tempura?
The oil should be heated to 360 degrees Fahrenheit in a 2-3 quart deep pot.
How do I make the dipping sauce?
Boil 1 cup of water with ichiban dashi for 3 minutes, then mix in mirin or sugar, soy sauce, and grated ginger.
What are the main components of the tempura batter?
The batter consists of a large egg, salt, chilled club soda, all-purpose flour, and cornstarch.
Can I substitute mirin in the dipping sauce?
Yes, you can use 1 tablespoon of sugar as a substitute for 2 tablespoons of mirin.
Why is chilled club soda used in the batter?
Using chilled club soda helps achieve a light and crispy texture for the fried tempura.
Should the tempura batter be perfectly smooth?
No, it is okay for the batter to be lumpy; you should avoid overmixing it.
How many pieces of tempura should be fried at one time?
Fry a maximum of 6 to 7 pieces at once to avoid overcrowding and to maintain the oil temperature.
What is the frying time for zucchini?
Zucchini slices should be fried for approximately 1.5 minutes.
How long does it take to cook the sweet potato?
Sweet potato slices take about 2 minutes to fry until golden brown.
How should the shrimp be prepared?
The medium shrimp should be shelled, deveined, and butterflied before dipping in batter.
What seafood is included in this platter?
The platter includes medium shrimp and scallops.
How should the scallops be cut?
Scallops should be cut in half horizontally before they are battered and fried.
What garnishes are recommended for serving?
The dish is best served with salt, lemon wedges, and grated daikon radish.
Can I add other vegetables like carrots or asparagus?
Yes, you can use carrots, asparagus, or green beans, but they should be briefly blanched for 1 minute first.
How do I prepare the mushrooms?
Wipe the mushrooms with a damp cloth and halve them if they are large.
What is the recommended thickness for the vegetable slices?
Vegetables should be cut into slices no more than 1/4-inch thick.
What is the estimated calorie count per serving?
There are approximately 250 calories per serving.
How many servings does this recipe yield?
This recipe yields 6 servings.
What is the role of ichiban dashi in this recipe?
Ichiban dashi provides an umami flavor base for the zesty dipping sauce.
What is the consistency of the tempura batter?
The batter should have a consistency similar to heavy cream.
How do I know when the tempura is cooked?
Turn the pieces when the bottom is lightly golden, usually after 1 minute, and cook for another 30 to 60 seconds.
Is there a substitute for sake in the sauce?
Dry white wine can be used as a substitute for sake.
What equipment is needed for frying?
You will need a 2-3 quart deep pot and a slotted spoon or spider for handling the fried items.
Should I wait between batches while frying?
Yes, you should allow the oil temperature to return to 360 degrees Fahrenheit before starting a new batch.
Why is cornstarch added to the batter?
Cornstarch is used alongside flour to ensure the final coating is extra crispy.
When should the tempura be served?
Tempura should be served immediately while hot to maintain its crispy texture.
How do I prepare the red onion?
Peel the red onion, cut it in half, and then slice into 1/4-inch pieces.
Is this recipe suitable for families?
Yes, the recipe description notes it is a fun culinary adventure perfect for sharing with friends and family.
What color should the tempura be when finished?
The tempura pieces should be fried until they are a light golden brown.