Vicki Butts (lazyme)


Tempura is everyone's favorite, and here is a recipe that will work at home. The key to a light and successful tempura is to organize everything you need before you begin cooking and then watch your temperatures (batter and oil) as you cook. If the cook wants to eat with everyone else, the tempura could be cooked a little ahead and kept warm in the oven, but tempura really is best when eaten immediately. So this is one of those meals in which the cook usually keeps cooking during the meal and eats later. Feel free to substitute any of your favorite vegetables for the ones chosen here.


★★★★★ 1 vote

20 Min
25 Min
Stove Top



  • 1
    egg yolk
  • 1 c
    ice water
  • 1 c
    rice flour

  • 1/2 c
    mirin or sake
  • 1/2 c
    tamari soy sauce
  • 1 tsp
  • 1/4 c
    grated daikon radish
  • 1 tsp
    ginger, grated

  • ·
    vegetable oil, for frying
  • 1 Tbsp
    sesame oil, for flavoring frying oil
  • 1 c
    flour, for dusting

  • 1/2 lb
    large shrimp, cleaned, tails on
  • 1/2 lb
  • 1 c
    broccoli florets
  • 1
    sweet potato, peeled, sliced 1/4-inch thick
  • 2
    carrots, peeled, sliced diagonally in strips
  • 4 oz
    chinese green beans, ends trimmed
  • 4 oz
  • 5
    asparagus stalks, ends trimmed
  • 1
    red bell pepper, cut in strips
  • 2
    japanese eggplants, halved, cut into 1/4-inch slices

How to Make Tempura


  1. Tempura Batter:
    In a mixing bowl, lightly beat egg yolk and pour in ice water, slightly mix. Add the flour all at once, stroke a few times with a fork just until ingredients are loosely combined. The batter should be somewhat lumpy.
  2. Tempura Dipping Sauce:
    In a small saucepan over low-medium heat, combine mirin, soy sauce and sugar. Cook for 3 to 5 minutes until sugar dissolves. Transfer to a bowl, add grated radish and ginger just before serving. (Makes 1 cup)
  3. Assembly:
    Heat about 2 inches of vegetable oil to 375 degrees in a wok or deep-fryer. Flavor with sesame oil. Dry the vegetables well. Dust shrimp and vegetables in flour to soak up remaining moisture, shake off excess. Dip the shrimp and vegetables into the batter one by one. Drop 6 pieces at a time in hot oil. Do not overcrowd the pan. Fry until golden brown, turning once, about 3 minutes. To keep the oil clean, skim the small bits of batter that float in the oil between batches. Remove the fried pieces from the oil and drain on a paper towel for a few seconds. Serve with dipping sauce.

Printable Recipe Card

About Tempura

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Japanese

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