Master the Art of Light and Crunchy Tempura with This Easy Japanese Recipe
Tempura is one of my favorite Japanese dishes—a light, crispy delight that I enjoyed regularly throughout my travels in Japan. Whether served as a simple appetizer or as part of a larger meal, its delicate crunch and airy texture make it irresistible. The secret to perfect tempura lies in the batter—cold, airy, and just slightly lumpy—creating that signature crispiness without being heavy or greasy. This recipe brings authentic Japanese tempura into your kitchen, complete with a flavorful Tetsuya dipping sauce that enhances every bite.
Why You'll Love This Recipe
✔️ Authentic Japanese flavors – Just like the tempura I ate in Tokyo’s hidden tempura bars.
✔️ Crispy & light texture – Thanks to the perfect batter technique.
✔️ Easy to make at home – With simple ingredients and step-by-step instructions.
✔️ Versatile – Use shrimp, vegetables, or even fish for a variety of tempura options.
RECIPE:
Serves: 4
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Ingredients
For the Shrimp & Vegetables:
½ lb shrimp, peeled and deveined
2 cups assorted vegetables, sliced evenly
Kabocha squash: sliced into ⅛-inch pieces
Root vegetables: sliced into ⅛-inch pieces
Eggplant: sliced in a fan shape, keeping the top intact
Zucchini: sliced lengthwise into ¼-inch strips
For the Tempura Batter:
¾ cup all-purpose flour
½ cup potato starch, divided
1 large egg
¼ cup vodka, chilled
¾ cup carbonated water, chilled
For the Tetsuya Dipping Sauce:
1 cup water
2g dashi mix
¼ cup soy sauce
¼ cup mirin
Essential Equipment
✔️ Mixing bowls
✔️ Heavy-bottomed pot (for frying)
✔️ Tongs
✔️ Chopsticks
✔️ Cooling rack & paper towels
Step-by-Step Instructions
Prepare the Shrimp & Vegetables
1. Clean the shrimp: Rinse under running water, remove the heads, and devein.
2. Straighten the shrimp: Make shallow cuts (⅛ inch deep) on the belly to prevent curling while frying. Alternatively, insert skewers to keep them straight. Pat dry on a paper towel.
3. Prepare vegetables: Wash, dry, and cut them into the correct sizes:
Kabocha & root vegetables: ⅛-inch slices ensure even cooking.
Eggplant: Slice from the middle down to create a fan-like shape.
Zucchini: Cut into ¼-inch lengthwise strips.
Make the Perfect Tempura Batter
1. Heat oil: In a heavy-bottomed pot, add 2 inches of oil and heat to 350°F (175°C).
2. Prepare dry ingredients: In a bowl, mix flour with ½ of the potato starch. Set aside the remaining potato starch for coating.
3. Prepare wet ingredients: In another bowl, beat the egg, then mix in chilled vodka and carbonated water.
4. Combine: Gently mix wet and dry ingredients using chopsticks—do not overmix! Lumps are normal and keep the batter airy. The process should take under 1 minute.
5. Coat shrimp & veggies: Lightly dust with potato starch before dipping into the batter.
Fry to Crispy Perfection
Frying the Shrimp
1. Holding by the tail, dip the shrimp fully into the batter, ensuring a light, even coating.
2. Lower carefully into hot oil (350°F).
3. After 1-2 minutes, flip and fry until golden and crispy.
4. Remove and place on a paper towel-lined cooling rack.
Frying the Vegetables
1. Dip vegetables into the batter and gently lower into the hot oil.
2. Cooking times vary:
Root vegetables: ~3 minutes
Other vegetables: 1-2 minutes, depending on thickness.
3. Fry until pale golden and crispy, flipping occasionally.
4. Remove and drain on paper towels.
Prepare the Tetsuya Dipping Sauce
1. In a small saucepan, heat water over medium-low heat
2. Stir in dashi mix, soy sauce, and mirin.
3. Bring to a gentle boil for 1 minute, then remove from heat.
4. Serve warm in small dipping bowls.
Pro Tips for the Crispiest Tempura
✔️ Keep it cold: The secret to light, crispy tempura is ice-cold ingredients—use chilled vodka and carbonated water.
✔️ Do not overmix: Stir lightly with chopsticks for an airy texture.
✔️ Oil temperature matters: Keep oil at 350°F (175°C) to prevent greasy tempura.
✔️ Work quickly: Batter should be used immediately—don’t let it sit.
Serving Suggestions
Pair your tempura with:
Steamed Japanese rice for a simple meal
Miso soup for a traditional touch
A side of grated daikon for extra flavor