🇯🇵 Japan · Food
Tempura (Lightly Battered and Fried Seafood & Vegetables)
By eatmundo · July 9, 2026
Tempura is a quintessential Japanese dish featuring seafood and vegetables lightly battered and deep-fried to a delicate crisp. It's renowned for its airy, non-greasy texture, making it a delightful culinary experience.
Ingredients
check them off as you prepareHow to Make It
- 1
Prepare the Dipping Sauce (Tentsuyu): Combine 180ml dashi, 60ml mirin, and 60ml soy sauce in a small saucepan. Bring to a gentle simmer over medium heat, then remove from heat and let cool. This can be made ahead.
- 2
Prepare the Vegetables and Seafood: Peel and devein 8-12 large shrimp, leaving tails on. Slice 1 small sweet potato into 5mm thick rounds. Trim the ends of 100g green beans. Clean 4-6 shiitake mushrooms. Pat all ingredients very dry with paper towels to ensure a crispy coating.
- 3
Make the Batter: In a chilled bowl, gently whisk 1 large egg. Add 200ml very cold ice water, then lightly mix. Sift 150g all-purpose flour over the liquid and mix with chopsticks or a fork using only 8-10 strokes. The batter should be lumpy; overmixing will develop gluten and make tempura heavy. Keep it cold.
- 4
Heat the Oil: Pour 1 liter of vegetable oil into a deep pot or wok. Heat the oil to 170-180°C (340-355°F). You can test the temperature by dropping a tiny bit of batter; it should sink halfway and then float up with bubbles in 2-3 seconds.
- 5
Dip and Fry the Ingredients: Lightly dust each piece of shrimp and vegetable with a thin layer of dry flour, then dip into the cold batter, ensuring it's thinly coated. Carefully lower 2-3 pieces into the hot oil, ensuring not to overcrowd the pot.
- 6
Monitor and Flip: Fry for 2-3 minutes, flipping once, until lightly golden and crispy. Shrimp will curl slightly and turn pink. Vegetables will soften but retain their shape. Remove with a spider or slotted spoon and place on a wire rack to drain excess oil.
- 7
Serve Immediately: Arrange the freshly fried tempura on a serving platter. Grate some daikon radish and fresh ginger to serve alongside the cooled tentsuyu dipping sauce. A sprinkle of sea salt is also a wonderful accompaniment.
Frequently Asked Questions
Why is cold batter essential for good tempura?+
Cold batter prevents gluten development, resulting in a lighter, crispier coating that doesn't absorb too much oil. Keeping ingredients and batter chilled helps maintain this low temperature.
What kind of oil is best for frying tempura?+
A neutral-flavored oil with a high smoke point, such as vegetable oil, canola oil, or grapeseed oil, is ideal. Peanut oil can also be used if there are no allergy concerns.
How do I know if my tempura is cooked through?+
Seafood like shrimp will turn pink and curl, while vegetables will become tender but remain slightly firm. The batter should be light golden and crispy, and bubbles around the pieces will subside as they cook.
Can I reuse the frying oil?+
Yes, you can strain the oil through a fine-mesh sieve or cheesecloth after it cools down to remove any batter bits. Store it in an airtight container in a cool, dark place and reuse for frying 1-2 more times.
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