170 calories (1/2 of recipe); 8.2 g protein; 10.5 g fat; 9.3 g carbohydrate; 7.8 g net carbs; 59 mg sodium; 62 mg cholesterol; 1.5 g fiber
2 large or 3 medium myoga Japanese ginger buds (34 g in photo)
4 medium okra (44 g in photo)
Small handful shrimp (74 g shelled and cleaned with potato starch [90 g in shell] in photo)
For tempura batter
6 tbsp flour
2 tbsp katakuriko potato starch
120-130 cc cold water
Flour (to dust veggies and shrimp; not in photo)
Oil for deep-frying (canola oil, or canola and 10-15% sesame oil mixture; not in photo)
Lemon (to serve/squeeze over)
Sogigiri slice shrimp at a slant into 2-3.
In a prep bowl, mix flour and potato starch well.
Start heating oil.
Dust veggies and shrimp with flour, and quickly mix.
Check oil (ready when fine bubbles vigorously come up from the tips of immersed bamboo chopsticks).
Immediately raise heat somewhat.
Cook until both sides are crispy, lift tempura with one end still immersed in oil to draw it back into the pot, and remove while quickly shaking off excess oil.
Serve hot with lemon wedges.
- Okra tends to make batter gooey. For this reason, do not overly mix veggies and shrimp when dusting with flour before mixing with batter.
- Other than lemon, salt or lemon salt is a good choice for serving. Tentsuyu tempura dipping sauce with lemon juice is probably good, too.
- For tempura batter, 1/2 of the recipe above should be more than enough. The leftover batter can be made into tenkasu tempura pearls or savory pancakes.
- See Notes on kani, shungiku, yurine no kakiage (mixed tempura with crabmeat, garland chrysanthemum and lily bulb) for additional tips on making kakiage.