Native Japanese Tempura with Yuzu Aioli

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Lightly battered and fried seafood and vegetables, paired with a zesty yuzu aioli for a balance of crispiness and tangy flavor. This japanese-inspired asian ready in about 30 minutes blends shrimp, asparagus, tempura flour into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 2 Japanese cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, mix 1/2 cup tempura flour with 1/4 cup ice water until a smooth batter forms. Set aside.
  2. Step 2: Heat 1/4 cup vegetable oil in a deep fryer or skillet to 175°C (350°F). Dip shrimp and asparagus in the batter and fry for 2-3 minutes until golden and crispy.
  3. Step 3: For the aioli, whisk 2 tbsp mayonnaise with 1 tbsp soy sauce and 1 tbsp yuzu zest until emulsified. Serve immediately with fried tempura.

Frequently asked questions

How long does Native Japanese Tempura with Yuzu Aioli take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Native Japanese Tempura with Yuzu Aioli?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Native Japanese Tempura with Yuzu Aioli?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Native Japanese Tempura with Yuzu Aioli for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Native Japanese Tempura with Yuzu Aioli?

Japanese asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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