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Perfectly cooked Japanese tempura platter arranged beautifully on a plate, featuring a mix of golden-brown crispy shrimp tempura and a colorful selection of vegetables.

The Ultimate Japanese Tempura Recipe: Crispy Perfection Every Time

Bellina Groschen
This recipe guides you through creating authentic Japanese Tempura, a dish known for its light, crispy batter. We'll cover the essential techniques for achieving perfect tempura, from preparing the cold batter to selecting the right ingredients, ensuring a delightful experience with every bite. Whether you're making vegetable tempura, shrimp tempura, or a mix of both, this recipe will help you master this classic Japanese dish.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Appetizer, Main Course, Side Dish
Cuisine Japanese
Servings 4
Calories 475 kcal

Ingredients
  

  • 1 cup all-purpose flour plus extra for dusting
  • 1/2 cup cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup ice water
  • Vegetable oil for frying
  • Assorted vegetables e.g., broccoli florets, sliced sweet potatoes, green beans
  • Seafood e.g., shrimp, scallops, fish fillets, cleaned and patted dry
  • Dipping sauce e.g., tentsuyu sauce - dashi, soy sauce, mirin

Instructions
 

  • Prepare the Vegetables and Seafood: Wash and cut your vegetables into bite-sized pieces. Pat the seafood dry with paper towels.
  • Make the Batter: In a bowl, whisk together the flour, cornstarch, baking powder, and salt. Gradually add the ice water while whisking gently. It's okay if there are some lumps.
  • Heat the Oil: Pour vegetable oil into a deep fryer or a large pot to a depth of about 2-3 inches. Heat the oil to 350°F (175°C).
  • Coat and Fry: Dip the prepared vegetables and seafood into the batter, ensuring they are lightly coated. Carefully place the battered items into the hot oil, being careful not to overcrowd the fryer.
  • Fry to Crispness: Fry the tempura for 2-3 minutes, or until golden brown and crispy. Flip the items halfway through to ensure even cooking.
  • Drain and Serve: Remove the tempura from the oil with a slotted spoon or tongs and place it on a wire rack to drain excess oil. Serve immediately with dipping sauce.

Notes

    • Make sure your oil stays at a consistent temperature between 350°F to 375°F.
    • Use a light hand when dipping your ingredients into the batter to keep things light and airy.
    • Use a slotted spoon or a tempura spider strainer for removing the tempura from the oil safely.
    • Make extra batter if you plan on making a large batch since the batter tends to lose its lightness once warmed up.
    • Experiment with different dips such as ponzu sauce or a spicy mayo to find your favorite.
 
Please note that the estimated calories may vary depending on the specific ingredients and brands used in your recipe.
Keyword Japanese Recipes, tempura, Japanese tempura, crispy tempura, easy tempura recipe, how to make tempura, authentic tempura, vegetable tempura, shrimp tempura