Beef Tempura

Cooking Time: 20min
Difficulty: Hard
Recommended Cut: D Rump, Top-round


Japanese Wagyu (thinly sliced D rump, top round) – 150g (5.3 oz)

Soy sauce – 5cc (1 teaspoon)
Curry powder – 2g (0.1 oz)
Weak wheat flour – To taste

Egg yolk – 1
Cold water – 150 cc (o.6 US cup)
Weak wheat flour – 90g (3 oz)
Curry powder – 3g (1/2 teaspoon)
Salt – 3g (1/2 teaspoon)

Frying Oil – Enough to deep fry tempura
Sudachi (citrus fruit) or lemon – 1

Optional: Chopped leeks and green laver (instead of curry powder and salt) may be added to the batter. Lemon can be used instead of sudachi.

Cooking Method

1. Cut the beef into bite-sized chunks, mix the ingredients in (A),
rub into meat and lightly coat with flour.
2. Prepare the tempura batter. Beat the egg yolk, cold water and
salt in a bowl. Stir well. Sift the remaining flour and curry
powder together into the bowl. Lightly stir with chopsticks to
prevent clumping.
3. Heat the frying oil in a pan (3cm (1 in) deep) to 170 or 180 °C
(338 or 356 °F). Dip the seasoned meat from step 1 in the
batter and deep fry while turning over for about one minute
4. Place the tempura on a plate. Cut the sudachi in half and
squeeze its juice on the tempura.