Mixed Tempura (盛り合わせ天ぷら, Moriawase Tempura) is a popular Japanese dish featuring an assortment of seafood and seasonal vegetables coated in a light, crispy batter and deep-fried to golden perfection. The word "moriawase" means "assorted" or "mixed platter," making this dish a colorful combination of textures and flavors that showcases the best ingredients of the season.

Served in traditional Japanese restaurants, tempura specialty shops, and home kitchens, Mixed Tempura is often accompanied by tentsuyu dipping sauce, grated daikon radish, and steamed rice or noodles. Its delicate batter and crisp texture make it one of Japan's most celebrated culinary creations.

What is Mixed Tempura?

Mixed Tempura is an assortment of seafood such as shrimp, squid, and white fish alongside vegetables like sweet potato, pumpkin, mushrooms, eggplant, bell peppers, green beans, and lotus root. Each ingredient is lightly coated in tempura batter and fried quickly in hot oil, creating a crisp coating while preserving the natural flavor and tenderness of the ingredients.

Unlike heavily battered fried foods, Japanese tempura is known for its thin, airy coating that enhances rather than overwhelms the food.

Preparation Time

  • Preparation Time: 30 minutes
  • Cooking Time: 20 minutes
  • Total Time: 50 minutes
  • Servings: 4

Ingredients

Seafood

  • 8 large shrimp, peeled and deveined (tails on)
  • 150 g squid, cut into rings
  • 150 g white fish fillets (such as cod or halibut), cut into bite-sized pieces

Vegetables

  • 1 sweet potato, thinly sliced
  • ½ Japanese pumpkin (kabocha), sliced
  • 1 eggplant, sliced
  • 8 shiitake mushrooms
  • 1 bell pepper, cut into strips
  • 8 green beans
  • 8 slices lotus root (optional)
  • 8 shiso leaves (optional)

Tempura Batter

  • 1 cup all-purpose flour
  • 1 large egg
  • 1 cup ice-cold sparkling water or ice-cold water
  • Ice cubes (to keep the batter chilled)

For Frying

  • Vegetable oil or canola oil

Tempura Dipping Sauce (Tentsuyu)

  • ½ cup dashi stock
  • 2 tablespoons soy sauce
  • 2 tablespoons mirin

Garnishes

  • Grated daikon radish
  • Grated fresh ginger
  • Lemon wedges

Kitchen Equipment

  • Deep fryer or heavy-bottomed pot
  • Cooking thermometer
  • Mixing bowls
  • Chopsticks or tongs
  • Slotted spoon
  • Wire rack
  • Paper towels

Step 1: Prepare the Ingredients

Wash and dry all vegetables thoroughly.

Pat the seafood dry with paper towels.

Cut all ingredients into evenly sized pieces for consistent cooking.

Step 2: Prepare the Tentsuyu

In a saucepan, combine:

  • Dashi stock
  • Soy sauce
  • Mirin

Bring to a gentle simmer for 2–3 minutes.

Keep warm until serving.

Step 3: Make the Tempura Batter

Lightly beat the egg in a mixing bowl.

Add the ice-cold sparkling water.

Gradually stir in the flour using chopsticks.

Mix only until just combined. Small lumps are normal and help create a lighter batter.

Keep the batter cold over a bowl of ice.

Step 4: Heat the Oil

Heat the frying oil to 170–180°C (340–355°F).

Maintain a consistent temperature throughout cooking.

Step 5: Fry the Tempura

Dip each piece of seafood or vegetable into the batter.

Allow excess batter to drip off.

Carefully place the ingredients into the hot oil.

Cook in small batches:

  • Shrimp: 2–3 minutes
  • Squid: 1½–2 minutes
  • White fish: 2–3 minutes
  • Vegetables: 2–4 minutes, depending on thickness

Remove when lightly golden and crisp.

Drain on a wire rack.

Step 6: Arrange and Serve

Arrange the assorted tempura attractively on a large serving platter.

Serve immediately with:

  • Warm tentsuyu dipping sauce
  • Grated daikon
  • Grated ginger
  • Lemon wedges

Enjoy while hot and crispy.

Chef's Tips

  • Use ice-cold batter for the lightest, crispiest texture.
  • Mix the batter gently; overmixing develops gluten and creates a heavier coating.
  • Fry seafood and vegetables separately if necessary to maintain consistent cooking times.
  • Avoid overcrowding the frying pot to keep the oil temperature stable.
  • Drain tempura on a wire rack rather than paper towels to preserve crispness.
  • Serve immediately after frying for the best flavor and texture.

Delicious Variations

Seafood Tempura Platter

Include shrimp, scallops, squid, and white fish with minimal vegetables.

Vegetable Tempura Platter

Prepare only seasonal vegetables for a vegetarian-friendly meal.

Deluxe Mixed Tempura

Add scallops, prawns, asparagus, baby corn, and oyster mushrooms for a premium assortment.

Tempura Rice Bowl (Tendon)

Serve the mixed tempura over steamed rice with a sweet soy-based tendon sauce.

Tempura Udon

Place the assorted tempura on top of hot udon noodles in savory broth.

Tempura Soba

Serve alongside chilled or hot soba noodles with dipping sauce.

Nutrition Information (Per Serving)

  • Calories: 460
  • Protein: 24 g
  • Carbohydrates: 38 g
  • Fat: 24 g
  • Fiber: 5 g
  • Sugar: 5 g
  • Sodium: 640 mg

Values are approximate and vary depending on the ingredients used and the amount of oil absorbed.

Best Side Dishes

Mixed Tempura pairs wonderfully with:

  • Steamed Japanese Rice
  • Miso Soup
  • Udon Noodles
  • Soba Noodles
  • Seaweed Salad
  • Pickled Vegetables (Tsukemono)
  • Edamame
  • Green Tea

Storage Tips

Mixed Tempura is best enjoyed immediately after frying. Leftovers can be refrigerated in an airtight container for up to 2 days. Reheat in an oven or air fryer at 180°C (350°F) for 5–8 minutes to restore crispness. Avoid microwaving, as it softens the delicate batter.

Frequently Asked Questions

What is the difference between Mixed Tempura and Vegetable Tempura?

Mixed Tempura includes both seafood and vegetables, while Vegetable Tempura contains only vegetables.

Why is tempura batter made with ice-cold water?

Cold batter slows gluten development, resulting in the light, delicate, and crispy coating that authentic Japanese tempura is known for.

Can I use frozen seafood?

Yes. Thaw it completely and pat it dry before coating it in batter to prevent excess moisture and oil splatter.

Which oil is best for tempura?

Neutral oils with high smoke points, such as canola, vegetable, rice bran, or sunflower oil, are commonly used.

Can I make the batter ahead of time?

It is best to prepare the batter immediately before frying. Keeping it cold and freshly mixed produces the crispiest results.

Final Thoughts

Mixed Tempura is a true celebration of Japanese cuisine, combining the delicate crunch of perfectly fried batter with the fresh flavors of seafood and seasonal vegetables. Whether served with steamed rice, noodles, or traditional tentsuyu dipping sauce, this elegant assortment offers a restaurant-quality dining experience at home. With its crisp texture, vibrant presentation, and balanced flavors, Mixed Tempura is a timeless favorite that brings the artistry of Japanese cooking to every meal.