How to Make Tempura

How to Make Tempura
Tempura is a Japanese dish of seafood or vegetables that have been battered and deep fried.

A light batter is made of cold water (sometimes sparkling water is used to keep the batter light) and soft wheat flour (cake, pastry or all-purpose flour). Eggs, baking soda or baking powder, starch, oil, and/or spices may also be added. Tempura batter is traditionally mixed in small batches using chopsticks for only a few seconds, leaving lumps in the mixture that, along with the cold batter temperature, result in the unique fluffy and crisp tempura structure when cooked. The batter is often kept cold by adding ice, or by placing the bowl inside a larger bowl with ice in it. Overmixing the batter will result in activation of wheat gluten, which causes the flour mixture to become chewy and dough-like when fried.

Specially formulated tempura flour is available in worldwide supermarkets. This is generally light (low-gluten) flour, and occasionally contains leaveners such as baking powder.

Tempura generally does not use breadcrumbs (panko) in the coating. Generally, fried foods which are coated with breadcrumbs are considered to be fry, Japanese-invented Western-style deep fried foods, such as tonkatsu or ebi fry (fried prawn).


Thin slices or strips of vegetables or seafood are dipped in the batter, then briefly deep-fried in hot oil. Vegetable oil or canola oil are most common; however, tempura was traditionally cooked using sesame oil[citation needed]. Many specialty shops still use sesame oil or tea seed oil, and it is thought certain compounds in these oils help to produce light, crispier batter.

When cooking shellfish, squid, or hard-skinned watery vegetables, such as bell pepper or eggplant, the skin is usually scored with a knife to prevent the ingredients from bursting during cooking, which can cause serious burns from splashing oil.

Oil temperature is generally kept between 160 and 180 degrees Celsius, depending on the ingredient. To preserve the natural flavor and texture of the ingredients, care is taken not to overcook tempura. Cooking times range between a few seconds for delicate leaf vegetables, to several minutes for thick items or large kaki-age fritters.

The bits of batter (known as tenkasu) are scooped out between batches of tempura, so they do not burn and leave a bad flavor in the oil. A small mesh scoop (Ami jakushi) is used for this purpose. Tenkasu are often reserved as ingredients in other dishes or as a topping.

Dipping sauce in Tokyo style

Soy 1/4up, Mirin 1/4 cup, Sake 1/4 cup, Water 1 Cup and Dashi


Ingredients in traditional tempura include:

prawn/shrimp/squid/scallop/anago (conger eel)/ayu(sweetfish)/crab/fish (kiss)/bell pepper/kabocha (butternut squash)/eggplant/carrot/gobo (burdock, Arctium lappa)/green beans/sweet potat/potato/renkon (lotus root)/pumpkin/okra/bamboo shoots/shiitake mushroom/mitsuba

No broccolli please