Tempura Seafood

Name: Tempura Seafood
Yield: Serves four
Cuisine: Japanese
Ingredients: 200 ml/7 fl oz/scant 1 cup mirin; 200 ml/7 fl oz/scant 1 cup shoyu; 400 ml/14 fl oz/1⅔ cups second dashi stock, or the same amount of water mixed with 5 ml/1 tsp dashi-no-moto; 1 large (US extra large) egg, beaten; ice-cold water; 4 cm/1½ in fresh root ginger, peeled and finely grated; 450 g/1 lb daikon, peeled; 200 g/7 oz/2 cups plain flour, sifted; 2-3 ice cubes; 8 okra; 8 large raw prawns (shrimp), heads and shells removed, tails intact; 130 g/4½ oz squid body, cleaned and skinned; 20 g/¾ oz dried harusame (a packet is a 150-250 g/5-9 oz mass); vegetable oil and sesame oil, for deep-frying; 115 g/4 oz whiting fillets; 4 fresh shiitake mushrooms, stalks removed; plain (all-purpose) flour, for dusting; ⅛ nori sheet, 5 x 4 cm/2 x 1½ in; salt

Preparation info

Serves
four

Difficulty
Easy

Appears in

The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

About

This quintessentially Japanese dish actually has its origins in the West, as Tempura was introduced to Japan by Portuguese traders in the 17th century.

Ingredients

8 large raw prawns (shrimp), heads and shells removed, tails intact
130 g/4½ oz squid body

Asia
Japan
Fish course
Pescatarian

Method

Remove the vein from the prawns, then make 4 x 3mm/⅛in deep cuts across the belly to stop the prawns curling up. Snip the tips of the tails and gently squeeze out any liquid. Pat dry.
Cut open the squid body. Lay flat, inside down, on a chopping board, and make shallow criss-cross slits on one side. Cut into 2.5 x 6cm/1 x 2½in rectangular strips. Cut the whitin