Portuguese traders in the 16th century landed up in Japan and taught the Japanese how to coat shrimp and vegetables with batter, deep fry them, and then of course, eat them with soy sauce (Related article:  Soy substitutes). It all started with Japanese vendors on the streets selling tempura to visitors to Tokyo business district next to Tokyo Bay, using fresh shrimp. Over the years, Japanese chefs exercised their creativity and while shrimp continues to be the dominant ingredient, a large number of vegetables including broccoli, spinach, okra, eggplant, squash, mushroom, sweet potato, and cucumbers are now quite common. 

In Japan, there is time and place for everything including food. That is why so much attention is paid to food - how and when to eat and with whom. Tempura can be eaten almost any time of the day as has been shown by how much Japanese salarymen enjoy a tempura breakfast. There are restaurants that specialize in tempura dishes where several course of tempuras are served. However, if you want to try tempura in the privacy of your home, a good time is a cold and rainy day when deep fried food tastes so much better as you watch the rain drops falling. If you have a loved one by your side, this could be a perfect opportunity to load up on deep fried food that is supposed to increase sexual desire. If you have friends for a party, tempura is a great dish to share while drinking chilled beer.  (Related article:  Japanese theme party)

What will you need? 

Shrimp and vegetables, as desired 
One cup dashi (bonito fish stock) 
Four tablespoons of soy sauce 
Three tablespoons mirin vegetable oil 
One egg 
Two cups sifted cake flour 
Six tablespoons of grated long white radish (daikon) 
Two teaspoons peeled and grated fresh ginger root 

How to make it?

Prepare the shrimp and vegetables and dry them on paper towels. 
Combine dashi, soy sauce, and mirin in saucepan; bring to boil. Remove; set aside. 
Pour oil at least two inch or 5 cm deep into a wok and heat to 375 F or 190 C. 
Beat an egg thoroughly and mix with water. Sprinkle all of the flour evenly over this liquid but do not mix it. 
Now take the shrimp and the vegetables, dip into the batter, drain off excess batter, and put it gently into the oil. 
Drain tempura to take the excess oil out. 
To serve tempura, heat dipping sauce a little bit, and divide it into individuals bowls depending on the number of guests.