天ぷら盛り合わせ 
Assorted Tempura
Sometimes you just crave tempura. It's best enjoyed right after frying.
The history of this recipe
This is a tempura recipe I've been frying for years.
Assorted Tempura
Sometimes you just crave tempura. It's best enjoyed right after frying.
The history of this recipe
This is a tempura recipe I've been frying for years.
Cooking Instructions
- 1
Cut the eggplant into quarters, make slits, and press to open.
- 2
Make 3-4 cuts on the belly side of the shrimp to straighten them.
- 3
If you have time, open the shrimp tails for a prettier fry.
- 4
Trim the strings from the green beans and cut into 3-4 pieces. Prepare the shiso leaves as well.
- 5
Lightly microwave the pumpkin.
- 6
Prepare the tempura batter according to the ratio. Add more as needed.
- 7
Thoroughly pat dry the vegetables and seafood, then lightly coat with tempura flour (for dusting). Only dust the back of the shiso leaves.
- 8
Dip in the prepared tempura batter and fry. For the shrimp, scoop some batter with your hand and pour over the shrimp 2-3 times to make them larger.
- 9
It should look like this. Do not coat the tails with batter.
- 10
Gather 3-4 green beans together and gently place them in the oil from the tip to prevent them from separating. Do not touch until they firm up.
- 11
Lightly tap with chopsticks; if you hear a hard sound, they're done.
- 12
Note: Cutting the eggplant into halves instead of quarters makes them spread out more beautifully.
- 13
Thanks to 10 people who made this recipe, it became a hot topic. Thank you for making it!
- 14
This recipe made it to the top 10 in the popular search for 'tempura'. Thank you to everyone who viewed it.
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