Classic Tempura Recipe

Here’s a detailed recipe for making crispy and light Japanese tempura at home.

Ingredients

For the Tempura Batter:

1 cup all-purpose flour (chilled)

1 cup ice-cold water

1 large egg

1/2 teaspoon baking powder (optional, for extra crispiness)

For the Dipping Sauce (Tentsuyu):

1 cup dashi stock (or substitute with water + 1/4 teaspoon dashi powder)

1/4 cup soy sauce

1/4 cup mirin (sweet rice wine)

1 teaspoon grated ginger (optional)

For the Tempura Ingredients:

Vegetables: Sweet potatoes, zucchini, eggplant, bell peppers, mushrooms, or green beans (sliced into manageable pieces)

Seafood: Shrimp (peeled and deveined, tail-on), white fish fillets, or squid rings

Oil for frying: Vegetable, canola, or peanut oil

Instructions

1. Prepare the Ingredients:

Wash and cut the vegetables into thin slices or bite-sized pieces.

Pat the seafood dry with paper towels to prevent splattering during frying.

2. Make the Batter:

In a mixing bowl, lightly beat the egg with ice-cold water.

Add the chilled flour and optional baking powder. Stir gently with chopsticks or a fork. The batter should be lumpy and slightly runny; avoid overmixing.

3. Heat the Oil:

Heat oil in a deep frying pan or wok to 340–360°F (170–180°C). Use a thermometer for precision.

4. Fry the Tempura:

Lightly coat each piece of vegetable or seafood in flour to help the batter stick.

Dip into the batter, allowing excess to drip off, and carefully place in the hot oil.

Fry in small batches to avoid overcrowding, about 2–3 minutes for vegetables and 3–4 minutes for seafood.

Remove with a slotted spoon and place on a wire rack or paper towels to drain excess oil.

5. Make the Dipping Sauce:

In a small saucepan, combine dashi stock, soy sauce, and mirin. Heat until warm, but do not boil. Add grated ginger if desired.

6. Serve:

Arrange tempura on a plate and serve immediately with dipping sauce.

Tips for Perfect Tempura

Use ice-cold water for the batter to create a crisp texture.

Keep the batter cold by placing the bowl over ice if making large batches.

Do not fry too many pieces at once to maintain oil temperature.

For extra crispiness, try using sparkling water instead of regular water.

Comments

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