The Ultimate Japanese Tempura Recipe: Crispy Perfection Every Time

For the Tempura Batter

• 1 cup (120g) all-purpose flour (preferably low-gluten)
• 1 cup (240ml) ice-cold water
• 1 large egg
• Pinch of salt

For the Tempura Frying

• 2–3 cups vegetable oil (such as canola, sunflower, or peanut oil)
• 1–2 tablespoons potato or cornstarch (optional for extra crispiness)

Vegetables (Optional: Pick your favorites)

• Sweet potato (thinly sliced)
• Eggplant (cut into wedges)
• Carrot (julienned or sliced)
• Bell peppers (sliced into strips)
• Shiitake mushrooms

Seafood

• Shrimp (peeled and deveined, tails left intact)
• White fish fillets (cod, haddock, or flounder, cut into bite-sized pieces)
• Squid rings

Optional Garnishes

• Grated daikon radish
• Lemon wedges

For the Dipping Sauce (Tentsuyu)

• 1 cup (240ml) dashi stock
• 2 tablespoons soy sauce
• 2 tablespoons mirin
• 1 teaspoon grated ginger (optional)

Step 1: Prepare the Ingredients

1. Cut the vegetables and seafood into uniform, bite-sized pieces for even cooking.
2. Pat all ingredients dry using a paper towel to prevent the batter from becoming soggy.
3. Chill the prepared vegetables and seafood in the refrigerator while preparing the batter.

Step 2: Prepare the Dipping Sauce

1. Combine dashi stock, soy sauce, and mirin in a small saucepan.
2. Heat gently over medium-low heat for 3–4 minutes. Do not boil.
3. Remove from heat and set aside. Add grated ginger or daikon radish for additional flavor.

Step 3: Make the Tempura Batter

1. In a medium bowl, beat the egg lightly.
2. Add ice-cold water to the egg, mixing gently.
3. Gradually sift the flour into the mixture, folding it in gently with chopsticks or a fork. Avoid overmixing; lumps are okay, as they contribute to the light texture.
4. If desired, add a pinch of cornstarch for added crispiness.
5. Place the bowl of batter over a larger bowl filled with ice to keep it chilled during frying.

Step 4: Heat the Oil

1. Pour vegetable oil into a deep frying pan or pot, ensuring a depth of about 2–3 inches.
2. Heat the oil to 350–375°F (175–190°C). Use a kitchen thermometer for accuracy.
3. Test the oil by dropping a small dollop of batter in; it should sizzle and float to the top immediately.

Step 5: Fry the Tempura

1. Remove the ingredients from the fridge.
2. Lightly dust the seafood and vegetables with flour to help the batter adhere.
3. Dip each item into the batter, letting the excess drip off.
4. Carefully lower the battered ingredient into the hot oil, frying in small batches to prevent overcrowding.
5. Fry for 2–3 minutes or until the tempura turns golden and crispy. Avoid over-frying to preserve the delicate texture.
6. Remove with a slotted spoon and place on a wire rack or paper towel-lined tray to drain excess oil.

Step 6: Serve the Tempura

1. Arrange the tempura on a platter.
2. Serve hot with dipping sauce on the side.
3. Garnish with grated daikon radish or lemon wedges for added brightness.