Shin Dong-min's Crispy Dureup Tempura

1. Remove the dureup that has been marinated in a katsuobushi-based suiji broth, then gently pat the surface dry with paper towels.
2. Mix tempura flour with cold water just until no dry flour is visible, keeping the batter light and slightly loose.
3. Coat the dried dureup evenly with a thin layer of batter.
4. Add the battered dureup one piece at a time to frying oil preheated to 170-180 degrees Celsius.
5. Fry briefly until the coating turns crisp and lightly translucent.
6. Lift the tempura out, drain excess oil, transfer to a plate, and finish with a light sprinkle of salt.

Cooking tips 💡

• Because the dureup is marinated in suiji broth first, it stays pleasantly firm while carrying a deep umami flavor that keeps each bite lively.
• Do not overmix the tempura batter. Using ice-cold or chilled water helps limit gluten development and gives the fritters a lighter Japanese-style texture.
• A small pinch of fine salt works better than soy sauce here because it lets the natural aroma of the dureup come through clearly.