Any fresh fish and vegetables may be used such as:
Small fresh fish, fillets
Small eggplants
Sweet potatoes, peeled and cut into 1/4-inch slices
Japanese pumpkin, small size
Dried seaweed sheets
Green peppers, cut in four sections
Green onions, cut into 3- to 4-inches segments
Onions, cut into 1/4-inch thick rings
Fresh Shiitake, Enoki or other mushrooms, cut into quarters or bite size 
Fresh carrots, thinly sliced
Fresh broccoli florettes, cut into a bite size

Tempura flour
Cooking oil for deep frying

Tempura Dipping Sauce
2 Tbsp. Mizkan Soup Base
1/2 cup water
Fresh ginger, grated, to taste
Fresh Daikon (Japanese radish), grated, to taste


Prepare the ingredients for deep frying.  Eels are sliced, filleted, and cut into serving portions.  Shrimp is cleaned and deveined, leaving tails on.  Eggplants are sliced in half, then each half is cut into an open fan shape by slicing each eggplant in half vertically into thin slices without separating the slices at one end.  Japanese pumpkin is cut in half, seeded and sliced very thinly (approx. 1/8-inch thick).  Other fresh vegetables are washed, dried and cut into thin slices or bite size chunks.

Lightly coat prepared ingredients with Tempura flour and shake off the loose flour.  Mix Tempura flour with ice cold water to the consistency of thin pancake batter.   

Add 2 Tbsp. Mizkan Soup Base to1/2 cup water and heat it to make Tempura dipping sauce.  Add grated radish and ginger to the sauce to taste.

When frying fish and other seafood ingredients, the tempura batter mixture is preferred to be slightly thicker than when the batter is mixed for vegetable tempura.


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