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30 Minutes


Tentsuyu (Tempura dipping sauce):

  • 2 Tbsp Kikkoman Soy Sauce
  • 2 Tbsp Kikkoman Manjo Mirin or Kotteri Mirin
  • 150 ml (5.1 fl. oz.) dashi / soup stock

Main Ingredients:

  • 6 pieces of shrimp (headless, medium)
  • 2 (about 160 g or 5.6 oz) small eggplants
  • ¼ carrots (about 50 g or 1.8 oz)
  • ½ onion (about 100 g or 3.5 oz)
  • 2 green pepper (about 80g or 2.8 oz)
  • ½ beaten egg
  • 220 ml (7.4 fl. oz.) cold water
  • 250 ml (8.5 fl. of.) flour
  • oil for deep frying
  1. Prepare the tempura dipping sauce (Tentsuyu) by placing the tentsuyu ingredients into a small pot and bring the 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℃ (356F), coat the ingredients from (2) in (3) and deep-fry each to crispy for 2~3 minutes.

#Kikkoman #Nishiki #Tamanishiki #Japanesefoods #tempura #vegetables #deepfriedvegetables #savory #deepfried

Dish Type / Ethnic Cuisine
Main Dish