Air Fryer + Veggies & Shrimp = Japanese TEMPURA

Hello, food lovers! As a Japanese cooking YouTuber sharing the wonders of Japanese cuisine with the world, I’m thrilled to bring you an incredibly simple yet delicious recipe today: crispy tempura made right in your air fryer! No deep-frying needed, just pure air-fried perfection. Get ready to enjoy perfectly crisp tempura with minimal oil and effort!

Ingredients (1 serving)

For the Tempura Batter:

• All-purpose flour: 25g (0.88 oz)

• Salt: 1 pinch

• Taihaku Sesame Oil (or Vegetable Oil): 2 teaspoons (9.86 ml or 0.04 cup)

• Regular Black Sesame Oil: 1.5 teaspoons (7.39 ml or 0.03 cup)

• Water: 2.5 tablespoons (36.97 ml or 0.16 cup)

Main Ingredients:

• Shrimp: 2 pieces (40g or 1.41 oz)

• All-purpose flour: 1 teaspoon (for coating shrimp)

• Sweet Potato: 50g (1.76 oz)

• Kabocha squash: 50g (1.76 oz)

• Lotus Root: 50g (1.76 oz)

For the Tempura Dipping Sauce (Tentsuyu):

• Soy Sauce: 1 tablespoon

• Mirin: 1 tablespoon

• Water: 2 tablespoons

• Dashi Powder: 1 dash

Optional Topping:

• Grated Daikon Radish

Instructions

1. Prepare Ingredients: Wash and thinly slice all vegetables. Pat them thoroughly dry to remove any excess moisture. For the shrimp, peel and devein them, then lightly dust them with 1 teaspoon of all-purpose flour.

2. Make the Batter: In a medium bowl, combine the all-purpose flour (25g), salt, Taihaku sesame oil, regular black sesame oil, and water to create your tempura batter. Mix until just combined; a few lumps are fine!

3. Coat and Arrange: Dip the prepared vegetables and floured shrimp into the tempura batter, ensuring they are evenly coated. Line your air fryer basket with parchment paper and carefully arrange the battered ingredients in a single layer, making sure not to overcrowd the basket.

4. Air Fry: Place the basket in the air fryer and cook at 200°C (392°F) for 10 minutes. Halfway through the cooking time (after 5 minutes), flip the tempura over to ensure even crispness and a golden finish.

5. Prepare Dipping Sauce: While your tempura is cooking, mix the soy sauce, mirin, water, and dashi powder for your tentsuyu. Briefly warm the sauce in a microwave (e.g., at 500W for 30 seconds), then stir well to combine all flavors.

6. Serve: Once golden and crispy, carefully remove the tempura from the air fryer. Serve immediately with the warm tentsuyu and a dollop of fresh grated daikon radish, if desired. Enjoy your homemade, super easy, and crispy air fryer tempura!

Bite-Sized Memo

• Adding a touch of oil to your tempura batter is a secret trick that helps prevent the ingredients from drying out in the air fryer, ensuring a wonderfully tender inside with a crispy exterior.

• Don’t worry too much about the type of oil! While sesame oil adds a more authentic Japanese aroma and flavor, feel free to substitute it with your favorite cooking oil if you don’t have sesame oil on hand.

• Crucial Tip for Crispiness: Vegetables are often soaked in water after cutting to prevent discoloration. However, it is absolutely essential to thoroughly pat them dry just before dipping them into the tempura batter. This step is vital for achieving that perfect crispy texture we all love in tempura!