Tempura Gets a Makeover With This Bold Sauce

Forget everything you thought you knew about tempura. That light, crispy, golden-fried goodness you love is about to get a serious flavor upgrade. We’re not just talking about any tempura recipe; this is a game-changer. By infusing the batter with a secret ingredient and pairing it with a zesty, umami-rich dipping sauce, you'll unlock a new level of deliciousness that will have your guests begging for the recipe.

Traditionally, tempura is a testament to Japanese culinary simplicity and perfection. The focus is on the freshness of the ingredients, be it succulent shrimp or vibrant seasonal vegetables, all encased in a delicate, crunchy coating. A classic tempura batter is a minimalist mixture of flour, egg, and ice-cold water. This ensures a light and crispy texture, a hallmark of well-made tempura. But what if we could elevate that experience without compromising its essence?

Our unique twist lies in the batter itself. We’re taking inspiration from a variation known as isobe-age, which incorporates aonori (dried green seaweed) into the batter for a subtle, savory, and oceanic aroma. This simple addition transforms the tempura from a simple fried dish into a more complex and flavorful experience.

But we don't stop there. Instead of the traditional tentsuyu dipping sauce, which is typically made from dashi, soy sauce, and mirin, we are creating a vibrant and refreshing Citrus Ponzu with a hint of spice. This bright and tangy sauce cuts through the richness of the fried tempura, creating a perfectly balanced bite every time.

The Recipe: Aonori Tempura with Spicy Citrus Ponzu

This recipe will guide you through creating an exceptionally crispy and flavorful tempura, perfect as an appetizer or a main course. The key is in the details: ice-cold water is non-negotiable for a crispy batter.

Yields: 4 servings
Prep time: 20 minutes
Cook time: 20 minutes

Ingredients:

For the Spicy Citrus Ponzu:

• 1/2 cup soy sauce
• 1/4 cup freshly squeezed lemon juice
• 2 tablespoons mirin
• 1 tablespoon rice vinegar
• 1-inch piece of ginger, finely grated
• 1 clove garlic, minced
• 1/2 teaspoon red pepper flakes (or to taste)
• 1 green onion, thinly sliced

For the Aonori Tempura:

• 1 cup cake flour, sifted
• 2 tablespoons cornstarch
• 1 tablespoon aonori (dried green seaweed flakes)
• 1 large egg, lightly beaten
• 1 cup ice-cold sparkling water
• Assorted vegetables and protein, prepared for frying (e.g., shrimp, sweet potato slices, broccoli florets, zucchini sticks, shiso leaves)
• Vegetable oil, for frying

Instructions:

To Make the Spicy Citrus Ponzu:

1. In a small bowl, whisk together the soy sauce, lemon juice, mirin, and rice vinegar until well combined.
2. Stir in the grated ginger, minced garlic, and red pepper flakes.
3. Let the sauce sit for at least 15 minutes to allow the flavors to meld. Just before serving, stir in the thinly sliced green onion.

To Make the Aonori Tempura:

1. Prepare your ingredients for frying. Ensure all vegetables and shrimp are washed and thoroughly patted dry. For shrimp, you can make a few small incisions on the belly side to prevent them from curling during frying.
2. In a large pot or deep fryer, heat the vegetable oil to 350-375°F (175-190°C).
3. While the oil is heating, prepare the batter. In a medium bowl, whisk together the sifted cake flour, cornstarch, and aonori.
4. In a separate small bowl, lightly beat the egg and then mix in the ice-cold sparkling water.
5. Pour the wet ingredients into the dry ingredients. Using chopsticks, mix very briefly – the batter should be lumpy. Over-mixing will develop gluten and result in a heavy, doughy tempura.
6. Once the oil is at the correct temperature, dip your prepared ingredients one by one into the batter, allowing any excess to drip off.
7. Carefully place the battered items into the hot oil, frying in small batches to avoid overcrowding the pot and lowering the oil temperature.
8. Fry for 2-3 minutes per side, or until light golden brown and crispy.
9. Remove the tempura from the oil with a slotted spoon and let it drain on a wire rack.
10. Serve immediately with the spicy citrus ponzu dipping sauce.

This Aonori Tempura with Spicy Citrus Ponzu is a delightful departure from the ordinary, offering a symphony of textures and tastes that is both exciting and comforting. Enjoy the crunch!