Making tempura is tricky, but if you understand the underlying fundamentals, you can definitely get the hang of it at home, and impress family and friends! (Not to mention cook a super delicious meal.) In the two-part video, we explain how to prepare flawless tempura, from our workshop at EN Japanese Brasserie. In the next video, we get into oroshini, deep fried fish served in a tempura dipping sauce, also delicious (and easier to prepare). Please don't hesitate to ask any questions in the comments. Here are the proportions:

Tempura
4 fluke fillets
4 large, whole shrimp, with their heads intact (preferably)
400 cc dashi
100 cc mirin
100 cc shoyu
150 grams all purpose flour (you can also use special tempura flour)
200 cc water
1 egg

Oroshini
320 grams monk fish (8 pieces, 40 grams each)
400 cc dashi
100 cc mirin
100 cc shoyu
Grated daikon