Sushi Workshop: How to Make Tempura


  • 12 large shrimp, shelled and deveined
  • 8 shiitake mushrooms
  • 8 broccoli heads
  • 1 small eggplant, sliced into 8 bite-size pieces
  • 1 green or red pepper, quartered
  • 2 cups all-purpose flour
  • 1 egg
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2½ cups ice water
  • 6 cups vegetable oil
  • 3 tablespoons sesame oil

Step-by-Step Instructions for How to Make Tempura

  1. Flatten the shrimp by making several cuts across the inside curve of each shrimp and gently stretch the shrimp flat on a cutting board.
  2. Dredge all vegetables in a small amount of flour and place on a plate.
  3. In a large saucepan, heat 4 inches of oil to 325°F.
  4. In a large mixing bowl, mix together flour, egg, baking powder and salt.
  5. Gently whisk in 2½ cups ice water, mixing until ingredients are moistened. Lumps will form. Lumps in the mixture are preferable.
  6. Using chopsticks (or tongs) dip the shrimp and vegetables into the batter and fry, turning occasionally until golden or for about 2 minutes.
  7. Transfer shrimp and vegetables to paper towels to drain. Always remove any residual batter from oil before adding the next batch of shrimp or vegetables. Always ensure oil temperature remains at 325°F.

SERVES: 4 PREP TIME: 5 minutes

MariJoin Mari Toyoda, the creator of Wafu®, and learn first hand how to make your own sushi at home.

The seeds of the Wafu® story were planted when Mari Toyoda, a trained Japanese chef, immigrated to Montreal, Canada.

Mari grew up working in her parent’s Tokyo restaurant. In Montreal, she started a sushi business and a sushi workshop on the side. And it was here that Wafu® truly got started.

To serve with her sushi, Mari wanted a sesame dressing like the ones that she had grown up eating. Something smooth… creamy… tasty. Something authentically Japanese.

In her own kitchen, she created what was to become the first Wafu product: a versatile salad dressing with no colours, no artificial flavours, no trans fats… had almost no cholesterol or saturated fats… and was 100% delicious.

Today, Wafu® continues to bring the authentic flavours of Japan from the east to the west, so everyone can enjoy them.

By | 2017-07-17T20:08:00+00:00 January 29th, 2015|Great Food, Sushi Workshop|0 Comments

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