How to Make the Perfect Tempura Batter and Dish


Description: the perfect batter is the key to the best tempura dish. This guide will help you create an easy, perfect tempura batter and dish.


Despite having Portuguese origin, tempura has become one of the most iconic Japanese dishes. This dish consists of various vegetables and seafood coated in light, crispy batter. You can use any ingredients you like, but the batter is the important key. Here is a simple guide to make perfect tempura batter and dish at home.


Keys to Make Perfect Batter

Tempura batter should be light, crisp, and a little “fluffy.” To achieve this effect, there are several key points to follow:


  • Sift the flour before mixing. It helps to incorporate the flour in the batter more smoothly.
  • Use cold water. Avoid using room-temperature or tap water.
  • Use chopsticks or fork to mix the batter. This is to avoid air bubbles due to overworking the batter.
  • Prepare all the ingredients beforehand, such as the seafood and vegetable slices. You should use the batter once it is ready to get the best result.


Finally, make sure the oil is hot and ready to use immediately. Your batter must be in its coldest temperature when you dip it. The oil must reach the temperature of 170 degrees Celsius (about 340 degrees Fahrenheit).


Easy Tempura Recipe at Home

This easy recipe only consists of several ingredients. The most important thing is using the right technique. Here are the steps:


  1. Prepare the batter ingredients. You need 1 cup of all-purpose flour, one egg, and 1 cup of ice-cold water. Use low gluten flour if you need.
  2. Prepare tempura ingredients. Slice eggplant, sweet potato, zucchini, and bell pepper thinly. Remove prawn’s shells and veins but leave the tail. Debone the white fish and cut it into thin fillets. Cut squid to form horizontal pieces.
  3. Sift flour and beat the egg in separate bowls.
  4. Slowly add the cold water into the egg bowl. You can add ice cubes to the water to make it colder, but don’t put any ice cubes to the egg bowl.
  5. Add the flour. Work the batter with chopsticks or fork, but don’t overwork it. Prepare the oil while doing it.
  6. Check the oil readiness by dripping a little drop of tempura batter. The oil is ready if the batter sinks halfway and floats back.
  7. Quickly coat the vegetable slices and fry them for 1 minute on each side.
  8. Coat the seafood and fry them no more than 10 to 20 seconds on each side.


Creating the perfect batter is the first step to make the best tempura. Try this guide and create Japanese restaurant delight at home.


References: /tempura-2031527