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Classic Japanese Tempura

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Crisp Japanese shrimp and vegetable tempura with tentsuyu dipping sauce, grated daikon, and lemon.
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Japanese tempura is prized for a delicate, airy coating that stays crisp around shrimp and vegetables without hiding their flavor.

Keep the batter cold and lumpy, heat the oil steadily, and fry in small batches so every piece cooks lightly and evenly.

Do not overmix the batter. A few visible streaks of flour are exactly what help tempura stay light rather than chewy.

Serving Suggestions

Serve immediately with warm tentsuyu, grated daikon, lemon wedges, steamed rice, or a simple cucumber salad.

Close-up of airy crisp tempura shrimp and vegetables with dipping sauce and grated daikon.

Recipe Notes

Prepare the dipping sauce a day ahead if desired. Tempura is best eaten immediately, but leftovers can be reheated briefly in a hot oven.

Crisp Japanese shrimp and vegetable tempura with tentsuyu dipping sauce, grated daikon, and lemon.

Classic Japanese Tempura

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Light crisp shrimp and vegetable tempura served with tentsuyu dipping sauce and grated daikon.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Japanese
Calories: 540
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Batter
  • 1 cup all-purpose flour cold
  • 1/2 cup cornstarch
  • 1 large egg cold
  • 1 1/2 cups ice-cold water
Seafood and Vegetables
  • 8 oz large shrimp peeled and deveined
  • 1 small sweet potato thinly sliced
  • 1 medium zucchini cut into batons
  • 1/2 lb green beans trimmed
  • 6 cups neutral frying oil or enough for a deep pot
Tentsuyu
  • 1 cup dashi
  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • 1/2 cup grated daikon

Equipment

  • Deep saucepan or Dutch oven
  • Wire rack
  • Chopsticks or tongs
  • Mixing bowl
  • Instant-read thermometer

Method
 

Prepare:
  1. Whisk the dashi, soy sauce, and mirin in a small saucepan and warm gently. Keep the grated daikon for serving.
  2. Pat the shrimp and vegetables very dry. Whisk the egg with the ice water, add the flour and cornstarch, and stir only a few times.
Fry:
  1. Heat the oil to 350°F (175°C). Dip each piece lightly in batter and lower it carefully into the oil.
  2. Fry in small batches for 2 to 4 minutes, turning once, until pale golden and crisp. Drain on a wire rack.
Serve:
  1. Pour the warm tentsuyu into small bowls and add grated daikon.
  2. Serve the tempura immediately with the sauce and lemon wedges.

Nutrition

Calories: 540kcalCarbohydrates: 48gProtein: 23gFat: 29gSaturated Fat: 4gCholesterol: 145mgSodium: 860mgFiber: 5gSugar: 5g

Notes

  • Keep the batter bowl over ice if the kitchen is warm.
  • Never overcrowd the pot; a stable oil temperature is the key to a crisp coating.

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