Tempura Batter Recipe | Light & Crispy Japanese Tempura Batter at Home

Tempura Batter Recipe: How to Make It Like Japanese Cooks

Tempura is one of Japan’s most iconic dishes, delicately battered seafood and vegetables fried to golden perfection. The secret lies in the batter texture: cold, airy, and barely mixed. This recipe shows you how to achieve that signature crunchy yet light coating every time.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Appetizer, Side Dish, Snack

Cuisine: Asian, Japanese

Calories: 205

Ingredients Method Video Notes

Ingredients

  

• 1 cup all-purpose flour
• 1 tablespoon of cornstarch
• 1 cold egg
• ¾ cup ice-cold sparkling water or plain water with ice cubes
• A pinch of baking powder
• A pinch of salt

Method

 

Prepare the Ice Water:

1. Fill a bowl with water and a few ice cubes. It must be very cold.

Mix the Batter:

1. In a mixing bowl, beat the egg lightly, then add the ice-cold water. Gently stir in the flour and cornstarch using chopsticks or a fork.
2. ⚠️ Do not overmix. A few lumps are fine; that’s the secret to a crispy texture.

Use Immediately:

1. Keep the batter cold by placing the bowl in a large bowl filled with ice. Use it within 15 minutes for best results.

Fry:

1. Heat oil to 340–360°F (170–180°C).
2. Dip shrimp, vegetables, or fish in flour first, then coat them in batter.
3. Fry in small batches until pale golden (about 2–3 minutes).
4. Drain on a wire rack or on paper towels.

Video

Notes

• Keep the batter ice-cold for the best texture.
• Use carbonated water instead of regular water for an even lighter coating.
• Replace some flour with rice flour for extra crispness.
• Fry the ingredients with similar cooking times together for even doneness.
• Reheat leftovers in an oven at 375°F for 5 minutes to revive their crispiness.

Serving Suggestions

• Serve hot with tentsuyu dipping sauce (soy sauce, mirin, dashi, and sugar).
• Pair with steamed rice and miso soup for a complete Japanese meal.
• Add shredded daikon and grated ginger for a traditional garnish.
• Try serving alongside sushi or ramen for a restaurant-style spread.

For the tempura dipping sauce (see Just One Cookbook’s version).

Seasonal Variations

• Spring Tempura Twist: Try asparagus, snap peas, and baby carrots for a light, fresh crunch. These veggies fry beautifully in the same batter.
• Summer Party Mix: Add shrimp, zucchini, and bell peppers. Perfect for outdoor fry-ups or BBQ sides. Check out these ideas at Allrecipes Tempura Veggies.
• Autumn Comfort Batch: Sweet potatoes, mushrooms, and pumpkin give a deep, earthy vibe that fits cooler evenings.
• Winter Style Tempura: Use prawns, cauliflower, and onions, served hot with a dipping sauce for cozy family dinners.
• Holiday Version: Create a festive platter using prawns and green beans. It looks great and tastes even better at gatherings.

Best Ingredients for Tempura Batter Recipe

• Seafood: shrimp, squid, or white fish
• Vegetables: sweet potato, zucchini, eggplant, bell pepper, asparagus, mushrooms
• Unique Options: Broccoli florets, green beans, even herbs like shiso leaves

Tips for Perfect Tempura Batter Recipe

• Using ice-cold ingredients, cold batter meets hot oil equals a crispy coating.
• Mix gently; overmixing creates gluten and makes the coating heavy.
• Fry in small batches to maintain the oil temperature.
• Use neutral oils (canola or sunflower) for a clean, crisp flavor.
• Serve immediately. The tempura loses its crunch if left to sit.

Nutrition (Per Serving)

Calories: 205 kcal | Protein: 6g | Carbs: 24g | Fat: 9g | Cholesterol: 40mg | Sodium: 180mg

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