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Authentic Tempura

Easy Authentic Tempura Recipe for Beginners to Try

A proper Authentic Tempura Recipe focuses on precision and timing. The batter should stay light, cold, and slightly lumpy. Overmixing or letting it warm up makes the coating heavy and oily. Using chilled sparkling water or ice cubes in the batter helps achieve that signature crispiness without absorbing too much oil.
This recipe guides you to make classic Japanese tempura with a crisp, airy texture that complements shrimp, vegetables, or seafood.
Difficulty: Moderate
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Japanese
Calories: 310
Ingredients Method Video Notes

Ingredients
  

For the batter
  • 1 cup all-purpose flour
  • 1 egg lightly beaten
  • 1 cup ice-cold sparkling water or regular ice water.
  • 1 tbsp cornstarch optional, for extra crispness
For frying:
  • Vegetable oil for deep frying (about 3–4 cups).
For dipping sauce (Tentsuyu):
  • ½ cup dashi or water
  • 2 tbsp soy sauce
  • 2 TBSP mirin
  • Grated daikon radish optional, for serving
Suggested ingredients for tempura:
  • 8 –10 shrimp peeled and deveined
  • Assorted vegetables sweet potato, zucchini, bell pepper, eggplant, mushrooms, green beans, etc.

Method
 

Prepare the ingredients.
  1. Pat shrimp and vegetables completely dry. Slice vegetables into uniform, thin pieces for even frying. Keep everything chilled until ready to fry.
Mix the batter
  1. In a bowl, lightly beat the egg, then add ice-cold sparkling water. Gently stir in the flour and cornstarch using chopsticks or a fork, but do not overmix. The batter should remain slightly lumpy and cold.
Heat the oil
  1. Pour vegetable oil into a deep pan or wok and heat to 340–360°F (170–180°C). Maintain this temperature for consistent crispness.
Coat and fry
  1. Dip each ingredient lightly into the flour, then into the batter. Gently lower yourself into the hot oil. Fry 2–3 pieces at a time to avoid overcrowding. Cook for about 2 minutes or until pale golden. Remove and drain on paper towels or a wire rack.
Make the dipping sauce
  1. Combine dashi (or water), soy sauce, and mirin in a small saucepan. Warm gently over low heat and serve with grated daikon, if using.
Serve
  1. Arrange tempura on a plate lined with paper to absorb excess oil. Serve immediately with a dipping sauce while they are still crisp.

Video

Notes

Batter temperature: Keep it cold for crisp results, adding ice cubes if needed.
Oil temperature: Too low makes tempura greasy; too high burns it.
Small batches: Fry a few pieces at a time for even cooking.
Flour tip: Use low-gluten flour for a lighter texture.
Best texture: Serve right away. Temper loses its crispiness if it sits.