15-Min Air Fryer Tempura

Steps

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1. 1
   Prepare the vegetables by slicing sweet potato, lotus root, and kabocha squash; soak in water and drain well. Clean the shrimp by peeling, deveining, cutting the tail tips diagonally, and making shallow cuts on the belly to prevent curling.
   ▶ ≈0:19
2. 2
   Coat the shrimp evenly with 1 teaspoon of flour.
   ▶ ≈1:31
3. 3
   Make the tempura batter by combining 25g flour, a pinch of salt, 2 tsp vegetable oil (or white sesame oil), 1.5 tsp black sesame oil, and 2.5 tbsp water; mix well.
   ▶ ≈1:38
4. 4
   Dip all ingredients thoroughly in the batter, making sure they are fully coated. Drain excess batter before placing them in the air fryer basket.
   ▶ ≈2:24
5. 5
   Air fry at 200°C for 10 minutes. After 5 minutes, pause and flip the ingredients. Add more batter to any spots where the coating has come off, then resume cooking.
   ▶ ≈2:38
6. 6
   Make the dipping sauce by combining 1 tbsp mirin, 1 tbsp soy sauce, a dash of dashi powder, and 2 tbsp water. Cover with plastic wrap and microwave at 700W for 15 seconds, then mix well. Serve with grated daikon radish if desired.
   ▶ ≈2:58