Tempura is a classic Japanese dish loved around the world for its delicate combination of a crispy outer layer and a tender, flavorful interior.

What makes it special is its simple frying technique, which highlights the natural taste of the ingredients while giving them a light, airy crunch. Unlike heavy fried food, tempura feels light on the palate and is perfect as either a main dish or a snack.

Today, we’ll show you how to create traditional Japanese tempura at home step by step. By following this guide, we’ll make sure every shrimp, mushroom, and vegetable turns out perfectly golden and crisp.

Ingredients You’ll Need

Main Ingredients (serves 2–3):

- Shrimp: 6 pieces, peeled but keep the tails

- Shiitake mushrooms: 4, cleaned and stems removed

- Eggplant: 1 small, cut into 0.5 cm thick strips

- Carrot: 1, peeled and sliced thinly

- Pumpkin: 100g, cut into 0.5 cm slices

- Okra: 4, tops trimmed

Tempura Batter Ingredients:

- Low-gluten flour: 100g

- Ice water: 150ml (chilled in the fridge)

- Egg: 1

Dipping Sauce Ingredients:

- Soy sauce: 3 tbsp

- Honey or light syrup: 1 tbsp

- Sugar: ½ tsp

- Dashi stock or light vegetable stock: 50ml

Frying Oil:

- Neutral oil like canola or peanut, enough to cover the ingredients (about 500–700ml for a medium pan)

Step 1: Prepare Ingredients

Shrimp: Wash thoroughly, peel, and remove the vein, keeping the tail intact. Make shallow cuts along the back to prevent curling during frying.

Vegetables:

- Pumpkin and carrot: slice about 0.5 cm thick for even cooking

- Eggplant: cut into strips or bite-sized chunks

- Shiitake mushrooms: clean and remove stems

- Okra: trim tops and lightly score the surface if desired

Dry Ingredients: Pat all ingredients dry with paper towels. This step is crucial to avoid oil splattering and to maintain a crisp texture.

Step 2: Make the Tempura Batter

Cold water is key to achieving the signature crispiness of tempura. Keep the 150ml water chilled in the fridge.

- In a bowl, beat 1 egg and mix it with the chilled water.

- Sift 100g low-gluten flour into the mixture and stir lightly with chopsticks or a fork. Do not overmix—small lumps in the batter give a light, airy texture.

Tip: If the batter sits too long, it may lose its crispiness, so it’s best to prepare it right before frying.

Step 3: Prepare the Dipping Sauce

- Combine 3 tbsp soy sauce, 1 tbsp sweet cooking liquid, ½ tsp sugar, and 50ml dashi or light vegetable stock in a small saucepan.

- Heat gently over low heat until the sugar dissolves. Keep warm while frying the tempura.

Serving tempura with this simple sauce enhances its natural flavors without overpowering the dish.

Step 4: Heat the Oil

- Pour 500–700ml neutral oil into a medium deep pan.

- Heat to 170°C–180°C. Test the temperature by dropping a small piece of batter in; it should float immediately and produce small bubbles.

Maintaining the correct oil temperature is essential. Too low, and the tempura will absorb too much oil; too high, and it can burn quickly.

Step 5: Coat and Fry

- Lightly dust ingredients with flour if desired to help the batter stick better

- Dip shrimp and vegetables into the batter, coating evenly.

- Fry in small batches to keep the oil temperature stable:

- Shrimp: 2–3 minutes until golden and crisp

- Pumpkin, eggplant, carrot, mushrooms, okra: 1–2 minutes until lightly golden

- Remove fried items with a slotted spoon and drain excess oil on paper towels.

Tip: Frying in small batches ensures each piece cooks evenly and stays crispy.

Step 6: Serve Tempura

Arrange the tempura on a plate and serve immediately with the warm dipping sauce. You can also pair it with:

- Steamed white rice for a complete meal

- Udon noodles for a light, textured dish

- Clear miso or kombu broth to complement the flavors

This combination makes a perfect home-cooked Japanese meal that’s both satisfying and visually appealing.

Tips for Perfect Tempura

- Keep the batter cold for a crisp texture.

- Maintain oil temperature at 170°C–180°C for ideal frying.

- Slice firm vegetables like pumpkin and carrot thinly to cook evenly.

- Prepare dipping sauce in advance to serve alongside hot tempura.

- Serve immediately—tempura is best eaten fresh for maximum crunch.

Let’s Enjoy Our Tempura!

Making tempura at home is more than just cooking—it’s an experience. With a crispy outside, tender inside, and fresh natural flavors, this dish highlights the essence of Japanese culinary art.

By following this step-by-step guide with clear measurements and tips, we can create restaurant-quality tempura using simple ingredients. Give it a try today and impress your friends and family with a homemade Japanese feast that’s crunchy, flavorful, and absolutely satisfying!