Mixed Vegetable and Seafood Tempura

Mixed Vegetable and Seafood Tempura

Experience seasonal vegetables the crispy way!

Cooking time
20 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

75 g (2.6 oz.)

1/2 torso

oil for deep-frying

as needed



3 Tbsp

50 g (1.8 oz.)

(B)Tentsuyu (Tempura dipping sauce)

100 ml (3.4 fl. oz.)

1 & 1/2 Tbsp


  1. De-string the snow peas, and then chop-up diagonally. Peel the kabocha squash, and then julienne into thick strip. Slice the squid into thin rectangular strips.
  2. Mix together the egg and water from (A), then quickly mix in the flour to prepare the batter.
  3. Mix together (B) and then bring to a quick boil to make the tentsuyu.
  4. Place a small amount (a small handful) of (1) into a bowl and sprinkle lightly with a dash of flour (extra). To this add the batter from (2) a little at a time, quickly combine together and place into oil heated to medium to deep-fry.
  5. Once slowly deep-fried to crispiness, remove from the oil, place on a plate and serve with the tentsuyu.

    * When using in lunchboxes, quickly boil in tentsuyu to fully flavor and place into the lunchbox once completely cooled.

Cooking Basics

Squid - clean and prepare

1. Pull off the tentacles

Taking care not to tear the innards, pull the tentacles and innards away from the body.

2. Remove the quill (cuttlebone)

Pull out the quill or cuttlebone (thin, clear sliver of cartilage) inside of the body. Remove any remaining innards inside of the body by scraping with a knife, then rinse with water and dry off.

3. Remove the wings (ears)

Place your fingers into the wings (or ears) and part attached to the body, from here pull the wings off of the body.

4. Peel off the skin

Starting where you removed the wings, peel off the skin by peeling around and off sideways as opposed to lengthwise. If you use a dry paper towel to grab onto the skin it will not slip in your fingers and peeling off will be easier.

5. Cut open the body

When cutting into rings is not required, cut open the body. To do so, fold over at the part where the wings were attached, lay your knife down sideways inside of the fold and slice open.

6. Prepare the tentacles

Place your knife blade just below the eyes and cut away the tentacles and innards. Place your knife into the cylindrical part and spread the tentacles, remove the hard beak and eyes. Scrape off small suction cups with your knife blade and cut away large ones.

7. Remove the ink sac

To prepare salted squid guts and grilled squid guts, gently pull the ink sac away from the innards.



Post your creation!

Kikkoman Global (@kikkoman_global)

is posting Kikkoman Recipes.
If you made this recipe, please post it with the hashtag #KikkomanLife
We love to see your creations on Instagram!

Related Ingredients

Recently Viewed