Ultimate Tempura Batter & Tentsuyu Dipping Sauce
photo by Jonathan Melendez
- Ready In:
25-35 vegetable pieces
- In a large bowl place the egg yolks.
- Add iced water gradually, stirring (preferably with hashi(chopsticks)) and blending well.
- Add flour all at once, stir BRIEFLY; that is well enough to coat but leave the lumps and bumps!
- To fry vegetables heat a large frying pan with a half-inch oil (or more if necessary) and heat on high.
- Coat selected large vegetables in batter and fry for a minute or two on each side.
- To make the tentsuyu sauce, mix all three ingredients and serve in small dipping bowls.
Questions & Replies
Got a question? Share it with the community!
Hello! For transparency, we've added a simple dipping sauce to the recipe for you to enjoy (10/4/21). Tempura is more of a textural experience that allows the meat or vegetables to shine, therefore, when eaten on its own, it can taste somewhat bland to a western palate. Tentsuyu is traditionally paired with tempura to provide additional flavor, but tempura can also be consumed sprinkled with salt. Cheers—Ethan