603 calories per serving (1/2 of recipe); 12.0 g protein; 50.4 g fat; 19.8 g carbohydrate; 18.9 g net carbs; 228 mg sodium (when using tentsuyu made with 50% reduced-sodium soy sauce; 375-411 mg with tentsuyu with regular soy sauce); 35 mg cholesterol; 0.9 g fiber
15-17 kobashira bay scallops (108 g in photo)
Handful hanaho perilla flower spikes (10 g in photo)
Flour (to dust ingredients; not in photo)
For tempura batter (1/2 of amount below is enough for number of kakiage above)
6 tbsp flour
2 tbsp potato starch
130 cc cold water
Oil for deep-frying (canola oil, or a mix of canola and sesame oil; not in photo)
Tentsuyu tempura dipping sauce (for serving; not in photo)
10 cm daikon (grated for serving; not in photo)
If flower spikes have any leaves, remove and thinly slice.
In a separate bowl, put flour, potato starch and salt, and mix well.
Heat oil to 340 F/170 C or 350 F/175 C (fine bubbles come up relatively vigorously from tips of bamboo chopsticks, or batter quickly sinks for 1-2 seconds and returns to surface).
Scoop some tempura batter with a large spoon or shallow ladle, and place perilla flower spikes and bay scallops in the utensil (to measure approximate volume per kakiage piece).
Tilt utensil to get rid of excess batter, and gently put into oil.
When bottom is crispy, flip.
Serve hot with grated daikon and tentsuyu.
- Aojiso green perilla flower spikes have more flavor and aroma than purple perilla flower spikes.
- 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 formation of excessive gluten and makes the texture light at the end. Corn starch or rice flour would fulfill the same role.
- Always keep all ingredients, especially batter, cold to ensure crispy and light tempura.
- This is great for tendon or tentojidon.
- The above sodium figures are based on consumption of 25 cc of homemade tentsuyu (1 tsp soy sauce, 1 tsp mirin, 4 tsp dashi) per serving.
- Nutrition figures above are based on the assumption that 60% of all batter is used.
(Last updated: September 8, 2016)