Japan Recipes – Tempura

Tempura by Ryo Katsuma


  • 2 1/2 tablespoons of soy sauce
  • 3 table spoons of mirin
  • Half a cup of bonito flakes
  • Eggplant
  • Capsicum peppers
  • Pumpkin
  • Prawns
  • Squid
  • 1 Egg
  • Flour
  • Pinch of baking soda
  • Daikon radish
  • Ginger
  • Oil for deep frying


1. Add two-and-a-half tablespoons of soy sauce, 3 tbsps of mirin and half a cup of bonito flakes to one cup of water. Bring to the boil and strain out bonito flakes. This will be the dipping sauce for the tempura.

2. Slice vegetables

3. Peel prawns and make incisions along belly to stop them curling up when being fried. Also chop off tail to avoid excess water contained inside making the oil spit when frying.

4. Score squid and wipe off excess water, again to avoid spitting

5. Make batter by adding one egg to three cups of chilled water. Add a pinch of baking soda to help make it crispy and mix being careful to leave the mixture lumpy to create a nice texture for the tempura batter

6. Dip vegetables in the batter before the fish to avoid making everything taste of fish

7. Heat oil to 160 degrees Celcius for vegetables and 170 degrees for fish

8. Put vegetables in oil first because they take longer to cook

9. Cooking time is measured in seconds rather than minutes but should be ready when oil turns golden

10. Grate daikon radish and ginger and add to dipping sauce