Shake Tempura is a golden-crisp Japanese dish that brings together tender salmon and a light, airy batter. Perfect for seafood lovers, this recipe is a fusion of tradition and modern flair. Here’s how to make it at home!

Shake Tempura Delight – The Crispy, Savory Japanese Sensation

If you’re a fan of Japanese cuisine, you’ve probably enjoyed classic tempura dishes featuring shrimp or vegetables. But have you tried Shake Tempura? This variation replaces shrimp with salmon called shake (pronounced sha-keh) in Japanese resulting in a rich, flavorful twist on a beloved favorite. With its crispy coating and melt-in-your-mouth interior, Shake Tempura is a must-try dish for seafood enthusiasts.

What Is Shake Tempura?

Shake Tempura is a type of tempura that uses salmon fillets as the main ingredient. It keeps the iconic light and crunchy tempura batter but introduces the robust, fatty flavor of salmon to the dish. The result is a mouthwatering combination of textures and flavors.

Ingredients You’ll Need

To make Shake Tempura at home, gather the following ingredients:

• 2 salmon fillets (skin removed, cut into bite-size strips)
• 1 cup of all-purpose flour
• 1 egg (cold)
• 1 cup of ice-cold sparkling water
• Cornstarch for dusting
• Oil for deep frying (vegetable or canola oil recommended)
• Salt to taste
• Optional: lemon wedges, daikon radish, tempura dipping sauce (tentsuyu)

How to Prepare Shake Tempura

1. Prepare the Salmon

Cut the salmon into bite-sized pieces and pat them dry with a paper towel. Lightly dust with cornstarch this helps the batter adhere better.

2. Make the Tempura Batter

In a bowl, whisk together the cold egg and sparkling water. Gently mix in the flour using chopsticks or a fork. Do not overmix it’s okay if the batter is lumpy. The cold temperature and light mixing are essential for that airy crunch.

3. Heat the Oil

Heat oil in a deep frying pan to 170–180°C (340–355°F). You can test the oil with a drop of batter if it sizzles and floats, it’s ready.

4. Fry the Salmon

Dip the salmon pieces into the batter and immediately place them in the oil. Fry a few pieces at a time to avoid overcrowding. Cook until golden and crisp, about 2–3 minutes.

5. Drain and Serve

Place the cooked tempura on a wire rack or paper towel to drain excess oil. Serve hot with a sprinkle of salt, lemon, or a side of dipping sauce.

Tips for Perfect Shake Tempura

• Use cold ingredients: Cold batter yields crispier results.
• Don’t overmix: Keep the batter slightly lumpy.
• Work quickly: Prepare the batter just before frying for the best texture.
• Serve immediately: Tempura is best when fresh and hot.

What to Serve with Shake Tempura

Shake Tempura pairs wonderfully with:

• Steamed rice or sushi rice
• Miso soup
• Pickled vegetables (tsukemono)
• Tempura dipping sauce (a mix of dashi, soy sauce, and mirin)

A Brief History of Tempura

Tempura was introduced to Japan by Portuguese missionaries in the 16th century and was adapted to local tastes over time. Today, it’s a beloved part of Japanese cuisine and served everywhere from street food stalls to high-end restaurants.

Shake Tempura is a delicious evolution of a classic Japanese dish. Its balance of tender salmon and crispy batter makes it both satisfying and impressive. Whether you’re cooking for yourself or hosting guests, this recipe is sure to wow.

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🏷️ Tags: shake tempura, japanese cuisine, salmon recipe, easy tempura, crispy salmon, japanese recipes, seafood tempura, homemade tempura, tempura batter, asian cooking