For this Japanese classic, Eat-Japan encase a variety of ingredients in light, crisp batter
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 5 minutes plus chilling
  • Effort: easy


  • 1 egg
  • 100 ml ice cold water
  • 100 g plain flour
  • a selection of vegetables and seafood, such as prawns, mushrooms, peppers, pumpkin etc.

Tips and Suggestions

For a really crisp batter place the eggs, water and flour in a refrigerator to chill before using.


1. Break the egg into a bowl, add the water and mix well. Add the flour, sifting out any lumps then mix together with chopsticks, moving them to the right and left. Don't move them in a circular motion, or the tempura will not be crisp when fried. Don't mix the batter too much, just mix it roughly so that some of the flour can still be seen in the mixture.

2. Heat enough oil to cover the tempura to a high temperature (up to 180C) in a deep frying pan. (You can test that the oil is hot enough by dropping a small amount of mixture in the pan. It should form a crisp batter immediately).
In order to keep the oil temperature constant, don't fry too many ingredients at the same time.

3. Lightly flour your chosen ingredients and then dip in the batter and deep fry immediately. When they begin to change colour, remove them from the pan and place them on kitchen paper to drain any excess oil. When removing the excess oil from the tempura (by placing it on kitchen paper), don't do too many pieces at once, as too much oil will remain on the tempura. Serve immediately with a little sea salt or ten-tsuyu dipping sauce .

Recipe and image supplied by Eat-Japan

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