Photo: Tempura

Enjoy hot and crispy!

Cooking time
30 minutes
  • Nutrition information is for one serving.
  • For the tempura dipping sauce dashi soup broth (150 ml or 5.1 fl. oz. of water + Japanese soup stock (dashi) granules 1/2 tsp) feel free to use 150 ml (5.1 fl. oz.) of “quick & easy bonito soup stock” or 150 ml (5.1 fl. oz.) of vegetable soup stock.

Ingredients(Servings: 2)


2 (about 160 g or 5.6 oz.)

1/4 (about 50 g or 1.8 oz.)

1/2 (about 100 g or 3.5 oz.)

2 (about 80 g or 2.8 oz.)


220 ml (7.4 fl. oz.)

250 ml (8.5 fl. oz.)

as needed

(A)Tempura Dipping Sauce

2 Tbsp

1/3 tsp

1/2 tsp


  1. Prepare the tempura dipping sauce. Place (A) into a small pot and bring this mixture to a boil.
  2. Peel and devein the shrimps. Make a few slits in the underside of the shrimps and straighten these out. Cut the eggplants in half lengthwise. Leaving about 1 cm (0.4 in.) from the stem, make lengthwise slits across the width of each piece (doing so will create fan-shaped eggplant pieces after deep-frying). Slice the carrot and onion into 5 mm (0.2 in.) thick rounds. Cut the green pepper in half lengthwise, remove the stem and seeds.
  3. Place the beaten egg in a bowl, add in the cold water and mix well with a fork until uniform. Sift in the flour and mix all ingredients together with a fork in a manner as if drawing the number ‘8’. Avoid over-mixing and stop mixing once only a slight powderiness remains.
  4. Heat the deep-frying oil to 180℃ (356℉), coat the ingredients from (2) in (3) and deep-fry each to crispy for 2~3 minutes.