All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Kobashira, shiitake, mitsuba no kakiage / mixed tempura with bay scallops, shiitake mushrooms and mitsuba

The classic combination of kobashira bay scallops and mitsuba is stunning in tempura. Shiitake mushrooms add an earthy note and tender texture.


(for 6-8 kakiage mixed tempura pieces)

100-150 g kobashira bay scallops
3-4 shiitake mushrooms
10-15 mitsuba
Flour (to dust ingredients; not in photo)

For tempura batter
6 tbsp flour
2 tbsp potato starch
1/4-1/2 egg
120 cc cold water
Pinch salt (not in photo)

Oil for deep-frying (canola oil, or canola and sesame oil mixture; not in photo)

Tentsuyu tempura dipping sauce (for serving; not in photo)
10 cm daikon radish (grated for serving; not in photo)


Thinly slice shiitake, and chop mitsuba into 2-3 cm.

Place shiitake, mitsuba and bay scallops in a bowl, and dust with flour. 


In a bowl, put flour, potato starch and salt, and mix well. 

In another container, mix egg and cold water.
Pour egg-water mixture, and quickly and roughly mix.
Flour and liquid do not need to be fully incorporated.


Heat oil to 340 F/170 C to 350 F/175 C (fine bubbles relatively vigorously come up from tips of bamboo chopsticks, or batter quickly sinks for 1-2 seconds and comes back to the surface).


Scoop some tempura batter with a large spoon, flat ladle or spatula (for easy release of ingredients into oil later),  and place bay scallops, shiitake and mitsuba in the utensil (to measure approximate volume per kakiage piece).  
Quickly mix with batter in a corner.   
Tilt utensil to get rid of excess batter, and gently put into oil.

If difficult to slide ingredients into oil, gently push with chopsticks or spoon.


When bottom is crispy, flip.

When almost ready, raise heat somewhat, cook at least one more minute, lift tempura with one end still immersed in oil to draw it back into the pot, and remove while quickly shaking off excess oil; place on a plate or tray lined with paper towel.


Serve hot with grated daikon and tentsuyu.

  • Dusting ingredients with flour first helps to keep each kakiage piece intact. Otherwise, they tend to scatter in oil.
  • Adding potato starch to tempura batter is optional. It helps to prevent excessive formation of gluten and make the texture light at the end.
  • Always keep all ingredients, especially batter, cold to ensure a crispy and light tempura outcome.
  • A slotted spoon is handy for Process 4.
  • If you put all goodies in the batter, only the first few would be very crispy due to formation of gluten while selecting or moving around ingredients in the batter to get a good mix for each kakiage piece. For this reason, when making more than a few kakiage pieces and trying to get a good mix of ingredients (especially a mix of soft and firm goodies),  working on each kakiage piece gives better results.    
  • This makes a great tendon or tentojidon.

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