Amazon Associates PartnerTrusted
As an Amazon Associate, we earn from qualifying purchases made through links on this page. This helps support our site at no extra cost to you. Clicking on ingredient or equipment links will take you to amazon.com where you can purchase these items.
Shrimp and Vegetable Tempura
Crispy tempura of peeled shrimp and an assortment of vegetables (carrot, zucchini, eggplant, celery leaves) served with a lightly sweet dashi sauce. A simple Japanese specialty in four steps: cutting, batter, sauce, and frying, ideal for a light meal or a tasty appetizer.
Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist
Cost Breakdown
Critical Success Points
- • Cut the vegetables into very thin slices for quick cooking.
- • Dry the shrimp thoroughly to avoid oil splatters.
- • Maintain the oil at 170 °C throughout frying.
Safety Warnings
- • Oil at 170 °C can cause severe burns; handle with care.
- • Never leave the oil unattended.
- • Use kitchen gloves if necessary.
☕ 100% Free & Ad-Free Forever! Made by ADHD friends who got lost in recipe videos
We built this because we kept forgetting recipe steps. Help us keep it ad-free & support our caffeine addiction!
You Might Also Like
Similar recipes converted from YouTube cooking videos
Beef Yakisoba (Japanese Stir-Fried Noodles)
A quick and flavorful Japanese-inspired beef yakisoba stir‑fry. Thinly sliced steak is tenderized, marinated, and combined with crisp vegetables, noodles, and a savory yakisoba sauce. Finished with sesame oil, sesame seeds, mayo and nori for authentic umami and texture.
Japanese Salt Butter Rolls (Shio Butter Rolls)
Soft, fluffy Japanese-style bread rolls with a rich, buttery center and a crisp, salty crust. These rolls are made with a simple dough, enriched with butter, and finished with a sprinkle of coarse salt for a deliciously savory treat.
Chabou Chabou with Japanese broth
Chabou Chabou is a simple and quick Japanese hot‑pot, based on kombu‑dashi broth, crunchy vegetables, firm tofu and thin slices of beef. Served with two homemade sauces – a citrusy ponzu and a creamy tahini sauce – it offers a perfect balance of umami, acidity and richness. Ideal for a convivial weekday meal.
Japanese Chicken and Eggplant
A Japanese‑inspired dish where slices of eggplant and chicken are marinated, coated in potato starch, then grilled before being simmered in a slightly sweet soy‑mirin sauce. Served with short‑grain rice, topped with chives, toasted sesame seeds, and a pinch of chili powder (chichimi). Ideal for a balanced meal at home or to take in a bento.
Fried Okara Balls with Teriyaki Sauce
Vegetarian balls made from okara (soy pulp) mixed with vegetables, fried at 180 °C then glazed with a homemade teriyaki sauce. A tasty way to use leftover okara and enjoy simple, quick Japanese cooking.
Quick Ramen Trio: Shoyu, Spicy Miso, and Pressure Cooker Tonkotsu
A streamlined guide to making three iconic ramen styles—Shoyu (soy sauce), Spicy Miso, and Tonkotsu (pork bone)—with maximum flavor and minimal time. Includes optional homemade dashi, quick toppings, and practical shortcuts for home cooks.