Recipe for Tempura Batter

There are as many versions of tempura batter as there are restaurants in Japan. Below is a simple straight-forward method that is practically failsafe. In restaurants, the batter is prepared in small batches when tempura orders come in. Do not allow your batter to sit for long.

Restaurant Recipe
1 liter (60.8 oz.) ice-cold water
1 whole egg, beaten
All-purpose flour

1. Combine the beaten egg and water in a sealed container and refrigerate.
2. During service keep the container on ice.
3. In a small bowl pour desired amount of egg/water mixture (a cup or less will usually do) then add all-purpose flour, combining with a wire whisk in an up and down motion rather than a whisking motion.
4. The batter or koromo (literally 'clothing') should have the consistency of pancake batter, thin, yet still quite lumpy. Over-mixing the batter will make heavy tempura.

Home Recipe
1 egg yolk
200cc (1 cup) very cold water
100 grams (1 cup) all-purpose flour

1. Combine the egg yolk with the very cold water.
2. Stir in flour until just incorporated--do not over-stir. Batter should be lumpy.
3. Dredge items to be fried in flour and then dip in tempura batter and fry.

Tempura Batter

Recipe for Tempura dipping sauce

Kombu Katsuobushi Dashi

Classic Tempura Combinations


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