Fill a medium saucepan with enough water to cover the abura-age and bring it to a rolling boil. Add salt and gently slide the aburaage into the water.

Place a drop lid (otoshibuta) or foil directly on top of the tofu pouches to keep them submerged, then blanch for exactly 3 minutes.

Lift the abura-age from the hot water and immediately rinse under cold running water until cool to the touch.

Gently squeeze each piece between your palms to press out excess moisture. You’ll feel the pouches deflate slightly as trapped water escapes.

Be firm but not aggressive here. You want to remove water without tearing the delicate tofu skin.

In a clean saucepan, combine the dashi stock, sugar, sake, and mirin. Stir everything together over medium heat, watching for the sugar crystals to completely dissolve.

Once the sugar disappears, pour in the light soy sauce and give it one final stir.

Heat your seasoning mixture until it just begins to bubble around the edges, then reduce to a gentle simmer. Add the prepared abura-age pieces and cover with a drop lid to keep them submerged in the liquid.

Let them simmer with drop lid on for 15 minutes, or until the cooking liquid reduces by about two-thirds.

Transfer the seasoned aburaage to a storage container along with any remaining cooking liquid, then let them cool to room temperature.

Once cooled, refrigerate for at least 3-4 hours with either plastic wrap or paper towel for even marination.

Then, put the lid on.

Pour the dashi stock, light soy sauce, mirin, and light brown sugar into a medium saucepan and whisk until the sugar dissolves completely. Bring the mixture to a medium-heat boil and let it bubble for exactly 1 minute. This brief boil burns off the alcohol in the mirin while preserving its subtle sweetness.

Turn off the heat immediately and drop in several ice cubes to crash-cool the broth. This quick-chill method halts the cooking process while giving you perfectly balanced, ready-to-serve soup in minutes.

Boil the noodles according to the package, drain, and rinse under cold water until they feel springy and cool to the touch.

Toss them with a few ice cubes right in the colander for extra chill.

Divide the chilled soba noodles between two serving bowls and pour the cold dashi broth around them. Arrange your toppings in colorful sections:

• Julienned cucumber
• Thin slices of kamaboko fish cake
• Halved soft-boiled eggs
• Perfectly seasoned kitsune aburaage

Finish with a generous sprinkle of chopped green onions and a light dusting of shichimi togarashi for some gentle heat.

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Begin by chilling your water properly. Measure fresh water into a container and refrigerate it for 20-30 minutes until thoroughly cold. If you’re using sparkling water for extra lightness, keep the bottle sealed in the refrigerator until the very last moment before preparing your batter.

The temperature of your water is key to making great tempura. When the water is ice-cold, it inhibits the gluten development in the flour. When you drop this chilled batter into hot oil, it creates a steam reaction that gives that signature airy, crispy coating.

Sift the cornstarch and cake flour together in a bowl, making sure they’re fully combined.

To further prevent gluten formation, put this dry mixture in the freezer for 20-30 minutes before use.

Once the chilling time is over, heat your oil to the proper temperature. For lotus root tempura, cut to standard thickness (5mm – 1cm), maintain the oil at 175°C (350°F) for optimal results.

In a well-chilled bowl, combine your refrigerated still water with carbonated water.

The carbon dioxide bubbles in sparkling water introduce additional air pockets that create an even more delicate, lacy texture.

Add a fresh egg yolk and whisk, just enough to integrate the egg without creating excess foam.

Add your chilled flour mixture gradually, about one-third at a time. Use chopsticks to mix with a light touch, using just a few strokes between additions.

The batter should look a bit lumpy and uneven, which is exactly what you’re going for. Don’t go smoothing out the batter-those lumps are what make this tempura special.

The chemistry of the batter changes quickly after mixing. Every minute, more gluten develops, making the coating progressively heavier and chewier. Make your batter only after your oil is heated and your lotus root is ready.

If you’re dealing with delays, adding a few ice cubes to the batter can slow down gluten development for a bit.

Just be careful not to accidentally put ice into your frying oil, as that can cause vigorous splattering.

As your oil approaches the correct temperature, get your lotus root ready. Give the outside a good scrub under cool running water, and then peel off the brown skin completely using a vegetable peeler.

If you purchased your lotus root already peeled and in water, drain the water and dry the surface before cutting.

Slice the root into rounds, about 5mm – 1cm thick, to get that signature crunch and the slightly starchy interior that makes lotus root tempura a Japanese favorite.

Dry the surface of each lotus root slice with kitchen paper.

Then, dust them with a light layer of flour, shaking off the excess. Don’t forget to clear off any extra flour from the signature holes – a chopstick or a finger works great for this – to keep the unique lotus root pattern and prevent clumping when you fry them.

Once the oil is at 175°C (350°F) and the batter is freshly mixed, dip each lotus root slice individually.

Slide each piece into the oil gently, moving your hand away from your body to prevent splatter. Maintain adequate space between pieces-overcrowding causes temperature drops and may result in pieces sticking together.

Observe the bubbling pattern around each piece as a cooking indicator. Initially, you’ll see energetic, large bubbles. As moisture evaporates and cooking progresses, these bubbles become progressively smaller and less frequent. When the bubbling significantly diminishes, your tempura is likely ready.

Thicker lotus root slices (1cm) require approximately 4 minutes until they reach a pale golden hue. Thinner slices (5mm) need only 3 minutes. Perfect tempura maintains the lotus root’s distinctive crunch while adding a delicate, crisp exterior coating.

After you’re done frying, move the pieces right off to a wire rack. Steer clear of putting them straight on paper towels to avoid sogginess.

Enjoy it with high-quality sea salt, tempura dipping sauce, or part of your tendon!

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Start by measuring cold water into a jug and placing it in the refrigerator for about 20-30 minutes. For the sparkling water component, use a chilled, unopened bottle and measure it out right before making the batter to preserve maximum carbonation.

In a separate bowl, sift together cornstarch and cake flour, mixing them gently to combine.

Place this dry mixture in the freezer for 20-30 minutes too.

Choose smaller shiso leaves when possible as they tend to have less bitterness and a more delicate flavor, making them ideal for tempura. Carefully cut off the stems of the shiso leaves with a sharp knife.

Quickly submerge the leaves in a bowl of cold water for 15 seconds. Then, thoroughly pat them dry with paper towels, pressing gently to remove excess moisture.

The following steps explain how to make single-sided Perilla leaf tempura. If you want to see how to prepare the stacked or rolled versions, check the recipe card at the bottom of the page.

Instead of coating both sides, focus on dusting the underside (vein side) of the leaves with a very thin layer of flour. This technique helps the batter adhere properly to the smooth leaf surface.

Make sure the flour coating is really thin and even, especially on the edges. Remove any extra flour because too much will make a thick coating.

Heat your frying oil to 170°C (338°F) and maintain this temperature throughout the cooking process. Using a cooking thermometer for a more accurate oil temperature is ideal.

Pour your chilled water and sparkling water into a bowl.

Add an egg yolk and whisk it gently to combine.

Add the chilled flour and starch mixture to the liquid in thirds, and gently mix together. Aim for a rough mix with visible lumps rather than a smooth batter.

Remember that batter sitting at room temperature will begin developing gluten, making your tempura heavy and chewy. Only mix your batter right before frying, and add 1 or 2 ice cubes to the mixture to keep it cold throughout the frying process.

Dip only the underside (vein side) of each leaf into the batter, giving it a thin, even coating. This one-sided coating technique is key to preserving the leaf’s flavor and creating the perfect texture contrast.

When adding the leaf to the oil, place it batter-side down with a gentle slapping motion.

Keep an eye on the progress while frying: when most of the bubbles around the leaf have gone down (about 45 to 60 seconds), flip it over and fry the unbattered side for about 15 seconds.

The bubbling action you see is moisture escaping from the batter and ingredients. When bubbling slows significantly, it means most moisture has evaporated and your tempura has reached the perfect level of crispness.

Immediately transfer the fried leaves to a wire rack positioned over a tray to drain excess oil. For best oil drainage, position the leaves slightly tilted rather than flat on the rack.

Shiso tempura pairs beautifully with a simple sea salt sprinkle, but also complements traditional tempura dipping sauce (tentsuyu).

Also, try serving alongside cold soba noodles in summer or as a garnish for a tempura rice bowl (tendon).

I fried other ingredients in the same batch and made tempura donburi with:

• Lotus roots
• Conger eels
• Asparagus

The batter is more than enough for just perilla leaves, so I recommend frying other ingredients with the same batter in a session!

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Start by measuring cold water into a jug and placing it in the refrigerator for about 20-30 minutes. If you’re using sparkling water, keep the unopened bottle in the fridge until you’re ready to mix the batter.

In a medium bowl, sift together your cornstarch and cake flour, then give it a good mix.

Pop this mixture into the freezer for 20-30 minutes too. This might seem excessive, but trust me, chilling all your ingredients makes a dramatic difference in the final texture.

While your ingredients are chilling, let’s prepare the eel. Conger eel has a slippery coating that needs to be removed. Sprinkle about 1 tablespoon of salt over the eel and gently rub it across the surface. This helps break down the slime layer that can cause fishy flavors in your final dish.

Rinse thoroughly under cold running water until all slime and salt are completely removed. You’ll notice the skin feels slightly different – cleaner and a bit rougher to the touch.

Place the eel skin-side up on a cutting board with a paper towel over the top. Pour hot water (70-75°C/160-167°F) over the skin. The slime will instantly turn white, making it easier to spot.

Using the back of your knife (not the sharp edge), gently scrape away any white residue that appears. Be gentle here! You want to clean the eel without damaging the flesh.

Pat the eel completely dry with paper towels. This step is crucial for preventing dangerous oil spatters when frying.

Now, cut the eel into manageable pieces into 2 or 3 (15cm/6-inch portions work perfectly) unless you use a big enough pot to accommodate one whole fish.

Dust each piece with a thin layer of flour, making sure to cover all surfaces while shaking off any excess.

Now, it’s time to preheat your oil. Heat your oil to 180-190°C (356-374°F).

Take your chilled ingredients from the refrigerator and freezer. Pour the cold water and sparkling water into a bowl, add an egg yolk, and whisk gently just until combined.

Add your chilled flour mixture in three batches, gently folding with chopsticks. Resist the urge to whisk until smooth! Those lumps are actually your friends.

In tempura batter, lumps aren’t just acceptable – they’re desirable! Those pockets of unmixed flour create the characteristic irregular surface and light texture of great tempura. Over-mixing activates gluten, which leads to a chewy coating instead of a crisp one.

The batter should be thin – thinner than pancake batter – so the eel’s shape remains visible through the coating.

If needed, add a few ice cubes to keep the batter cold, especially if you’re frying multiple batches.

Dip each piece of eel completely in the batter, and carefully slide it into the preheated oil, skin-side down first.

For the first minute, don’t touch the eel! Let the batter set before attempting to turn it. Once the coating has firmed, gently flip it once or twice during cooking to ensure even browning.

Keep an eye out for visual cues that’ll let you know when the tempura is good to go. You’re looking for a golden amber color, what we call “fox-color.” The batter should feel firm when you give it a gentle press with chopsticks. This takes about 3-5 minutes total.

Once beautifully golden, immediately transfer the tempura to a wire rack set over a tray – never directly onto paper towels, which can make the bottom soggy. This draining step is especially important for eel tempura, as the coating tends to absorb more oil than vegetable tempura.

Serve immediately while crisp, accompanied by traditional tempura dipping sauce (tentsuyu), grated daikon radish, and a sprinkle of sea salt. The contrast of the hot, crispy eel with cool, tangy condiments creates that perfect balance that makes tempura so irresistible!

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In a medium saucepan, mix together the dashi stock, soy sauce, and mirin. Bring the mixture to a boil over medium heat. Once it’s boiling, turn the heat down low and let it simmer for about a minute to burn off the alcohol.

Right after you’ve simmered, add about 3-5 ice cubes to the broth. This quick cooling method brings the temperature down to a point that’s neither cold nor warm, which is characteristic of Koro Udon.

Let the broth sit while you prepare the noodles.

Bring a big pot of water to a boil. Add the udon noodles and cook according to the package instructions. Just be careful not to overcook, because the noodles should still have a little chewiness.

Once they’re cooked, drain them in a colander.

While the noodles cook, boil another small pot of water with a pinch of salt and blanch your spinach for 1 minute.

After a minute, transfer to a bowl of cold water to stop them from overcooking and maintain their bright green color.

Rinse the cooked udon under lukewarm water.

This step is important because it gets rid of the extra starch, stops the noodles from becoming gummy, and gets them to the right temperature for Koro Udon.

Once you’ve rinsed them, shake the colander well to get rid of any excess water.

Put the prepared udon noodles in individual bowls. Just pour the cooled broth over the noodles, making sure you get an even amount in each bowl.

Now, add your choice of toppings, such as blanched spinach, toasted sesame seeds, and finely chopped green onions.

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Measure the cold water into a jug and refrigerate for 20-30 minutes. Place the sparkling water in the fridge to chill alongside it.

Combine the cornstarch and cake flour in a bowl, then freeze for 20-30 minutes.

While waiting, wash, cut, and thoroughly dry your chosen vegetables with paper towels.

In a small bowl, mix salt with matcha powder for the matcha salt.

After 30 minutes, preheat your frying oil to 170℃-180℃ (340°F-355°F).

In a large bowl, combine the chilled water and sparkling water with ice cubes, and add the rice vinegar.

Sift the chilled flour mixture and baking powder into the water in three additions.

Gently mix with chopsticks, drawing crosses through the batter.

Stop when just combined; a few lumps are fine. Overmixing can lead to a heavy, chewy texture.

Test the oil temperature by dropping a small amount of batter into it. If it sizzles and floats, the oil is ready. Pat the vegetables dry once more, then lightly dust with flour, tapping off any excess.

This thin layer helps the batter adhere better to the vegetables.

Dip each floured vegetable into the batter, ensuring even coverage. Carefully place it into the hot oil, avoiding overcrowding.

Fry until crispy but not golden brown.

Remove the fried vegetables with a slotted spoon or spider skimmer. Place them on a wire rack over a baking sheet to drain excess oil.

Serve immediately with the matcha salt for dipping.

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Chill the water and sparkling water in the refrigerator for 20-30 minutes. Use ice-cold water, not warm. Cold water prevents gluten formation, resulting in lighter tempura.

Sift and mix cornstarch and cake flour, then chill for 20-30 minutes. Use cake flour instead of bread flour, as its lower protein content prevents sticky, heavy batter.

While you wait, you can prepare your other ingredients. Wash, cut, and thoroughly dry ingredients with paper towels. Keep in mind that root vegetables should be cut thinner to reduce cooking time.

Then dust with flour. Dry ingredients fry better, and the flour coating helps the batter adhere.

Extra tip: Making shallow incisions on shrimp will help prevent curling.

Store prepared ingredients in sealed containers in the refrigerator until it’s time to fry.

In a saucepan, combine mirin, sake, soy sauce, light brown sugar, and dashi granules. Heat over low-medium heat until simmering.

Let it simmer gently for about 3 minutes, or until the alcohol aroma from the sake and mirin has dissipated. Remove from heat and allow to cool.

Before you make the batter, heat your oil to 180°C (355°F) in a deep, heavy-bottomed pot. A contactless cooking thermometer ensures accuracy and safety.

In a cold bowl, combine chilled water, sparkling water, and egg. Remove any foam from the surface. Gradually add the flour mixture in thirds, gently mixing with chopsticks.

Don’t overmix; lumps in the batter contribute to a crispy texture. Prepare the batter just before frying to minimize gluten formation.

Test the oil temperature by dropping a small amount of batter into it. If it sizzles and rises quickly, the oil is ready. Coat each ingredient in flour, dip in batter, and carefully lower into the hot oil.

Fry one type of ingredient at a time for even cooking.

When cooking large amounts, cooking in batches is the way to go. This will not only stop the tempura from sticking together, but also keep a steady oil temperature. Drops in temperature can cause soggy batter and we don’t want that!

If you’re making a lot, add a few ice cubes to the batter to keep it cold or store it in the freezer between batches. Cold batter reacts better to the oil.

Fry until the tempura is lightly golden and crispy, then remove with a slotted spoon or spider strainer. Drain on a wire rack to maintain crispness.

I recommend using leftover batter to make tenkasu (tempura flakes). These can be sprinkled over the rice and mixed in so that you can enjoy the flavor of tempura in every bite!

Simply dip a whisk into the leftover batter and shake it over the oil to create little balls of crispy goodness. Make sure to transfer to kitchen paper to absorb the excess oil before you put them on your rice though.

Divide cooked rice among serving bowls. Sprinkle a small amount of tenkasu (tempura flakes) over the rice, then lightly drizzle some tendon sauce over it.

In each bowl, place the freshly made tempura on top of the rice. Pour the remaining tendon sauce over the tempura to complete the dish.

If you like a hint of spice, try sprinkling a little bit of shichimi togarashi over the top!

Enjoy!

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Mix water with fine sea salt in a large bowl. Rinse the clams under cool running water, scrubbing gently if needed. Place the clams in the saltwater mixture. Let them soak for 1 hour, allowing them to “breathe out” any sand.

In a separate bowl, combine water and a piece of kombu (dried kelp). Allow this mixture to sit alongside the clams, infusing the water with a rich, savory flavor. If you don’t have kombu in your pantry, you can skip this step and use plain water instead.

After 1 hour, give the clams a final rinse under cool water. Place them in a large pot. Add a generous splash of sake to the pot. Heat over medium until you see the first wisps of steam, then reduce to low.

Cover and let the clams steam for 5 minutes or until they pop open.

Remove the opened clams from the pot, but let their flavorful juice stay behind. Pour your kombu stock into the pot with the clam juice. Heat this umami-rich mixture over low-medium heat. Just before it reaches a boil, fish out the kombu.

Add the clams to the broth, simmering for a quick 1-2 minutes. Turn off the heat, then gently stir in the miso paste until it’s well combined.

Ladle miso soup into bowls, making sure each serving gets a fair share of clams. Crown each bowl with a sprinkle of freshly chopped green onions.

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Start by washing the beans to remove any dust and debris. Adzuki beans do not require soaking before cooking, but doing so will shorten the cooking time so you can soak them for 1-3 hours if you have time.

Once washed, transfer them to a pot and cover with water by about 2cm.

Bring to a boil over a medium heat and let them gently bubble for about 10 minutes. Reduce the heat to low and simmer for 5 minutes.

The first batch of water contains astringency, so after 15 minutes of cooking, drain the water.

Return to the beans to the pot and add 750ml of water (or enough to cover by 2cm). Place a lid on top, bring to a boil and then reduce the heat to medium-low. Gently boil for about 40-50 minutes.

We want to preserve as much of the cooking liquid as possible from the 2nd boil, so using a lid will help prevent evaporation.

Check the beans occasionally and cook until the soft, but not mushy. Keep in mind that the beans will be cooked again with the rice, so if they are overcooked, they will certainly break when mixed with the rice.

Make sure to top up the water if necessary and ensure the beans are always submerged to promote even cooking.

Once the beans are cooked, drain them using a sieve placed over a heatproof bowl to catch the cooking liquid. Measure out 350ml of the leftover cooking water into a heatproof jug.

While the liquid is still hot, add the sugar, salt and sake. Mixing them in while it’s hot will dissolve them easily.

Let the liquid cool completely before moving onto the next step.

It is vital that you cook the rice with cold liquid, not hot or warm. Cooking rice with hot water will cause it to evaporate too quickly and will actually leave you with undercooked rice that is mushy on the outside.

Measure out your mochi rice and pour it into a bowl. Fill the bowl with water, gently swish it around and then drain. Repeat this three times in total to wash the rice. The water won’t run clear, and that’s okay.

Mochi rice is very absorbant, so it doesn’t need to be soaked.

Once it’s washed, transfer it to the pot and add the chilled adzuki beans cooking water.

Give it a shake to flatten the rice, then sprinkle the cooked adzuki beans evenly around the top.

Cover the pot with a tight-fitting lid and place it on the stove over medium heat. Using a medium heat allows the water to heat up slowly and gradually cook the rice, ensuring even cooking.

When it starts to bubble and boil, set a timer for 1 minute. After 1 minute, reduce the heat to low and continue to simmer for 7 minutes.

Once the 7 minutes are up, bast with a high heat for 10 seconds before turning off the stove. Then, set a timer for 15 minutes and leave the rice to finish cooking in the residual heat from the steam.

Again, it is important not to open the lid before the steaming is complete, as this will release the steam and the rice won’t finish cooking. This steaming part is one of the crucial steps to perfectly cooked rice and cannot be skipped.

Once 15 minutes have passed, you can finally remove the lid.

Gently mix the rice, being careful not to crush the grains or beans.

Finally, divide the rice into serving bowls and sprinkle with black sesame seeds and coarse salt to taste.

Alternatively, you can also use this sekihan to make rice balls!

Enjoy!

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Start by bringing a pot of water to a rolling boil. While you wait, trim the ends of the green beans, then peel the carrot and cut it into batons to match the size of the beans and width of the beef slices.

Once the water is steadily boiling, add the carrots and green beans, and boil them for about three minutes just to soften them a bit.

It’s important to make sure you don’t overcook them, as they’ll cook further inside the beef rolls.

Once they’re boiled, quickly transfer them to a bowl of cold water to stop them from overcooking.

Next, take the beef slices and place them on a cutting board.

Then, lightly sprinkle them with half of the flour. This helps to create a lovely crust and thickens the sauce later on.

Place the blanched carrots and green beans at one edge of each beef slice, arranging them in a 2×2 pattern for even distribution within the roll.

Now, take your time and carefully roll the beef around the vegetables, starting from the edge with the fillings.

Repeat this process until you have formed four beef rolls.

Once all the rolls are formed, use the remaining flour to lightly coat the rolls.

Coating with flour not only improves the texture of the surface of the beef once cooked, but also thickens the sauce and helps it adhere to the surface.

Now, heat a little drizzle of cooking oil in a frying pan over medium heat. Once the pan is nice and hot, add the beef rolls seam-side down to seal them. This helps them stay nice and intact during the cooking process.

Just fry them, turning them over every now and then, until they’re lightly browned all over.

While the rolls are frying, let’s get the sauce ready! Grab a bowl and mix all the sauce ingredients (sake, mirin, soy sauce, and sugar) together.

Once the rolls are browned, pour the sauce into the pan.

Continue cooking, turning the rolls to ensure they are evenly coated with the sauce, which should thicken slightly upon heating.

Once thickened and the rolls are evenly coated, remove the pan from the heat.

Once you’ve removed the pan from the heat, it’s time to slice each beef roll into halves or thirds! This is where the fun really begins! The colorful vegetable filling inside is revealed, making for a visually appealing and delicious dish.

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