Tempura Moriawase (Premium Tempura)
Assortment of ultra-light, crispy tempura featuring seasonal seafood (prawns, squid, fish) and vegetables, served with tentsuyu dipping sauce and grated daikon. Done perfectly at high-end counters.
13 ingredients
8 steps
Ingredients
- 1Seasonal prawns (head-on, peeled)
- 2Squid rings
- 3White fish fillet (sea bass or cod)
- 4Shiso leaves
- 5Sweet potato slices
- 6Lotus root slices
- 7Shiitake mushrooms
- 8Green beans
- 9Tempura batter (ice-cold water, cake flour, egg yolk)
- 10Vegetable oil for deep frying
- 11Tentsuyu dipping sauce (dashi, mirin, soy sauce)
- 12Grated daikon radish
- 13Grated fresh ginger
Instructions
- 1Prepare all seafood and vegetables; pat completely dry.
- 2Make tentsuyu: combine dashi, mirin, and soy sauce in a small pot and simmer briefly; set aside warm.
- 3Mix ice-cold water, egg yolk, and sifted cake flour very lightly for batter — lumps are fine; do not overmix.
- 4Heat oil to 170°C for vegetables, 180°C for seafood.
- 5Dip items lightly in batter and fry in small batches until crisp and pale golden.
- 6Drain on a wire rack.
- 7Arrange on a serving board or tiered stand in order of seafood first, then vegetables.
- 8Serve immediately with tentsuyu and grated daikon on the side.