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International kitchen

Tempura

Japanese Cuisine Tempura is one of the fried foods of Japan. Various meats, fish, and vegetables are dipped in batter and then deep fried until lightly golden.

Tempura prepared recipe
PrepNot statedCookFollow stepsServesFlexibleLevelHome cook
Cook with confidence

Before you start

A quick setup makes the method easier to follow and keeps important steps from being missed.

Preparation checklist

  • Read all 6 method steps from beginning to end.
  • Measure and arrange all 5 listed ingredients.
  • Keep the recipe open and follow each step in order; the source does not state a total time.

Recipe notes & preparation tips

If using shrimp, score them a few times crosswise on the underside, to prevent them from curling up during deep frying. Alternatively, skewer them before cooking. Remove the skewers before serving.

You may also wish to include 1 tablespoon of cornstarch in the batter.

Serve over white rice garnished with black sesame seeds, in a bowl of udon noodle soup, or in a bowl of soba noodle soup. Serving in soup will make the cooked batter get mushy, of course.

Adapted from the source recipe's notes.
Step by step

Method

  1. 01

    Heat oil in a deep pan to 340–350°F (~171–176°C).

  2. 02

    Beat the egg in a bowl and add ice cold water. Warmer water will produce a sticky batter and more oily tempura.

  3. 03

    Add flour and mix lightly. Do not overmix batter—a few lumps actually improve the result, adding crispiness.

  4. 04

    Dip meat or vegetables briefly in the batter, and fry until brown.

  5. 05

    Remove from the oil and drain.

  6. 06

    Serve hot.

Ready to serve

Serve the dish as directed and enjoy it while it is at its best.

Bon appétit — enjoy your meal!
Transparent sourcing

Source & licence

This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY 2.0, credited to Ryusuke; view original image record .

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