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Soft-Boiled Egg Tempura - Recipe Video

A simple and easy to understand recipe video shows how to make Soft-Boiled Egg Tempura.
This is an introduction to an egg tempura that you can't stop eating the thick texture of soft-boiled eggs. The mild egg yolk of the soft-boiled egg is mixed with the light batter like sauce and is very delicious. We recommend dipping it in tempura dipping sauce (tentsuyu) if you like. Please try it.
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Cook time

15 minutes

Ingredients
2 servings

  • Eggs
    4
  • Hot water
    as needed
  • Batter
  • Tempura flour
    1 tbsp
  • (A)Tempura flour
    30 g
  • (A)Cold water
    3 tbsp
  • Frying oil
    as needed
  • Green shiso leaves
    2 sheets
  • Salt
    1/4 tsp

How to make

  1. Prepare. Cut off stems of green shiso leaves.
  2. 1. Put eggs in boiling water, boil over medium heat for 6 minutes, soak in running water, and peel off the shells.
  3. 2. Using a toothpick, poke several holes and dust with tempura flour.
  4. 3. Put an ingredient (A) in a bowl and mix well, then dip Step 2.
  5. 4. Add frying oil at a height of about 2-inch from the bottom of the pot, heat to 180°C (360°F), add Step 3, fry for about 1 minute until the batter is crisp, then drain the oil.
  6. 5. Garnish it with green shiso leaves and salt, and it is ready.

Tips for cooking

In Step 4, put eggs in frying oil. It may burst if the frying time is too long, so be very careful. For senior citizens, children under the age of 2, pregnant women, and individuals with weakened immune systems, please avoid eating raw eggs.

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