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Shrimp Tempura with Bacon Truffle Emulsion

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Yield: 24 servings

kikkoman products used:


Bacon Truffle Emulsion:
1 pound smoked bacon, such as Nueske’s
5 cups chicken stock
5 ounces unsalted butter
5 tablespoons white truffle oil
2 teaspoons kosher salt

Shrimp Tempura:
3 pounds shrimp, peeled, deveined and cut in half lengthwise, leaving tail on one piece
Kikkoman Tempura Batter Mix, prepared according to package directions
Salt and pepper
Oil for deep-frying
Truffle salt
1/4 cup scallion oil*
Microplaned yuzu zest, as needed
Micro chervil, parsley and shiso, as needed
Shiso chiffonade


To make Bacon Truffle Emulsion, chop bacon into 1/2-inch pieces. Sauté bacon until almost crispy. Drain fat and reserve; mince bacon pieces. In small saucepan, bring stock, bacon and 1 cup bacon fat to a simmer. Remove pan from heat; let steep for 10 minutes. Strain into another saucepan, pushing on bacon bits to extract flavor. Add butter and truffle oil; blend with handheld immersion blender. Set aside for service or refrigerate, covered, until needed. (Yield: 6 cups)

For each serving, to order, lightly season 2 ounces shrimp with salt and pepper. Dip in tempura batter; fry in hot (375°F) oil. When shrimp is half done, drizzle more tempura batter onto each piece of shrimp with your fingers; fry until crispy. Drain well; season lightly with truffle salt. Mound shrimp in bowl. Froth 1/4 cup Bacon Truffle Emulsion with immersion blender. Spoon some of the liquid from the emulsion around the shrimp but not on top. Drizzle with 1/2 teaspoon scallion oil. Spoon froth from emulsion over shrimp. Quickly add remaining garnishes; serve immediately.

*To make scallion oil, in blender, purée until smooth 1 ounce chopped scallions (white and green parts), 1/4 cup canola oil and a pinch of salt. (Yield: 1/4 cup)

Recipe by Chef Tim Cushman, o ya , Boston


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

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