Tempura (天ぷら)

Tempura is a wildly popular Japanese dish of deep-fried seafood and vegetables encased in a light yet most shatteringly crisp batter. Neither greasy nor heavy. They are indeed the best fried food on earth! Learn how to make the crispy batter and perfect tempura at home.

When juicy plump shrimp, thinly sliced Japanese sweet potato, creamy eggplant, and fragrant shiso leaves get dunked in batter and deep-fried to light, irresistible crunch, you know you’re going to have some really good meal.

In Japan, Tempura (天ぷら) is serious stuff. Japanese chefs would spend years to master the technique of tempura frying. And home cooks will themselves in front of the hot oil in their tiny kitchens. All for the food we so love.

Various Tempura Recipes to Try

1. Shrimp Tempura

Crispy and delicious homemade Shrimp Tempura! The secret to making a light, crisp coating that doesn’t absorb oil when fried is in the batter and deep-frying technique.

2. Vegetable Tempura

Who can resist delicious crispy homemade vegetable tempura? When making tempura at home, the goal is a crispy yet airy coating that doesn’t absorb oil when deep-fried. I’ll teach you how to achieve excellent results in this recipe.

3. Gluten-Free Tempura

Yes, you can now make Gluten-Free Tempura with a crispy batter at home. This recipe will show you how.

4. Chicken Tempura

Chicken Tempura is a regional favorite in Oita Prefecture of Kyushu region in Japan. With a crispy and fluffy batter on the outside and juicy and tender meat inside, this Chicken Tempura is best enjoyed by dipping with karashi mustard ponzu sauce.