Easy Tempura Recipe: A Crispy Delight for All Occasions - Today Resepi Ideas

Easy Tempura Recipe: A Crispy Delight for All Occasions

Tempura, a beloved Japanese dish, captivates taste buds with its crispy exterior and tender, succulent interior. Whether you’re a seasoned cook or just starting, this easy tempura recipe will guide you through the process of creating this delectable treat in the comfort of your own kitchen.

From the light and airy batter to the perfectly cooked vegetables and seafood, this recipe promises a delightful culinary experience.

With its versatility, tempura can be enjoyed as a standalone appetizer or incorporated into various dishes like tempura udon, tempura soba, and tempura donburi. The possibilities are endless, and this recipe provides the foundation for you to explore this culinary gem.

Ingredients for Tempura Batter

Tempura batter, a light and crispy coating for fried foods, is made with a few essential ingredients that work together to create a delicate and airy texture.

Flour and Cornstarch

The base of tempura batter is a mixture of flour and cornstarch. The flour provides structure and body, while the cornstarch helps to create a light and crispy texture. The combination of these two ingredients results in a batter that is both sturdy enough to hold its shape during frying and light enough to allow the food to cook evenly.


Eggs are added to the batter to provide richness and flavor. They also help to bind the ingredients together and create a smooth, consistent batter. The addition of eggs also helps to create a golden brown color when the batter is fried.


Water is used to thin the batter to the desired consistency. It is important to use cold water, as this will help to create a light and airy texture. Cold water also helps to prevent the batter from becoming too thick and doughy.


Salt and pepper are the most common seasonings used in tempura batter. Other seasonings, such as garlic powder, onion powder, or paprika, can also be added to taste.

Preparing the Vegetables and Seafood

Selecting the freshest and highest-quality vegetables and seafood is crucial for achieving the perfect tempura. For vegetables, choose firm and crisp options like broccoli, carrots, green beans, and bell peppers. Avoid wilted or bruised produce. For seafood, opt for firm and flaky fish like cod, haddock, and shrimp.

Ensure the seafood is cleaned and deveined before cutting it into bite-sized pieces.

Cutting and Preparing the Vegetables and Seafood

Properly cutting and preparing the vegetables and seafood ensures even cooking and a crispy texture. Cut the vegetables into uniform sizes and shapes, approximately 1-2 inches in length. This helps them cook evenly. For seafood, cut it into bite-sized pieces, making sure to remove any bones or shells.

Drying the Ingredients Thoroughly

Before coating the vegetables and seafood in batter, it’s essential to dry them thoroughly. Excess moisture can cause the batter to become soggy and prevent it from adhering properly. Use a clean kitchen towel or paper towels to gently pat dry the ingredients.

This step ensures a crispy and flavorful tempura.

Making the Tempura Batter

Preparing the tempura batter is a crucial step in creating crispy and light tempura. The batter should be smooth, lump-free, and have the right consistency to coat the ingredients evenly.

Mixing the Tempura Batter

  • Whisk the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt until well combined.
  • Add the Egg and Water: Make a well in the center of the dry ingredients and crack the egg into it. Gradually whisk the egg, incorporating some of the dry ingredients, until a smooth paste forms.
  • Gradually Add Water: Slowly add cold water to the paste, whisking constantly. The batter should be slightly thick and pourable, resembling pancake batter.
  • Avoid Over-Mixing: Mix the batter just until the ingredients are combined. Over-mixing can develop gluten in the flour, resulting in a tough batter and dense tempura.

Frying the Tempura

Frying tempura requires precise temperature control and careful handling of the ingredients. The right oil temperature ensures a crispy exterior and tender interior, while the technique for dipping and frying prevents the batter from falling off.

Oil Temperature and Type

The ideal oil temperature for frying tempura is between 350°F (175°C) and 375°F (190°C). This temperature range allows the batter to cook quickly without burning, resulting in a light and crispy texture. The best type of oil to use is a neutral oil with a high smoke point, such as vegetable oil, canola oil, or grapeseed oil.

Heating and Maintaining the Oil Temperature

To heat the oil to the correct temperature, use a deep-fryer or a large saucepan with a heavy bottom. Insert a deep-fry thermometer into the oil to monitor the temperature. Heat the oil over medium-high heat until it reaches the desired temperature.

Once the oil is hot, reduce the heat to medium-low to maintain the temperature throughout the frying process.

Dipping and Frying Technique

To dip the coated ingredients in the batter, hold the ingredient with one hand and use the other hand to spoon the batter over it. Gently shake off any excess batter. Carefully lower the coated ingredient into the hot oil using a slotted spoon or chopsticks.

Fry the ingredient for a few minutes, turning it occasionally, until it is golden brown and crispy. Remove the fried ingredient from the oil and drain it on a paper towel-lined plate.

Cooking and Draining the Tempura

Achieving the perfect tempura requires careful monitoring and precise techniques. As the tempura pieces sizzle in the hot oil, the key is to maintain a watchful eye to ensure even cooking and prevent burning.

As the tempura cooks, it will gradually change color and texture. Initially, the batter will appear wet and pale. As it continues to fry, the batter will start to turn golden brown and become crispy. The tempura is ready to be removed from the oil when it reaches a deep golden brown color and floats to the surface of the oil.

Draining the Tempura

Properly draining the tempura is crucial to achieving a crispy texture and removing excess oil. Use a wire mesh strainer or a slotted spoon to carefully lift the tempura pieces out of the hot oil. Allow the tempura to drain briefly over the pot or a heat-resistant bowl to remove any excess oil.

To further reduce oiliness and achieve a more crispy texture, transfer the tempura pieces to a paper towel-lined plate or a wire rack. The paper towels will absorb any remaining oil, resulting in a delightfully crispy tempura that is ready to be enjoyed.

Serving and Enjoying Tempura

Tempura, the crispy and flavorful Japanese fried dish, is traditionally served with dipping sauces and garnishes that enhance its taste and presentation. Beyond the classic dipping sauces, tempura can be incorporated into various dishes, adding a crispy and savory element to enhance the overall culinary experience.

Dipping Sauces

  • Tentsuyu: This is the most common dipping sauce for tempura. It is made from a combination of dashi, soy sauce, mirin, and sake. Tentsuyu is typically served warm and has a slightly sweet and savory flavor.
  • Ponzu: Another popular dipping sauce for tempura, ponzu is made from a combination of soy sauce, citrus juice (usually yuzu or sudachi), and dashi. It has a tangy and refreshing flavor that complements the richness of tempura.

Garnishes and Accompaniments

  • Daikon Oroshi: Grated daikon radish is a common garnish for tempura. It adds a fresh, slightly spicy flavor and helps to cut through the richness of the fried batter.
  • Shichimi Togarashi: A Japanese seven-spice blend, shichimi togarashi is often sprinkled on tempura before serving. It adds a subtle heat and a complex flavor to the dish.
  • Lemon Wedges: Lemon wedges are a refreshing garnish for tempura. They add a bright, citrusy flavor that complements the savory taste of the fried batter.

Incorporating Tempura into Dishes

Beyond serving tempura as a standalone dish, it can also be incorporated into various other Japanese dishes, adding a crispy and flavorful element.

  • Tempura Udon: This is a popular noodle dish made with udon noodles, tempura, and a light broth. The tempura adds a crispy texture and a savory flavor to the dish.
  • Tempura Soba: Similar to tempura udon, tempura soba is made with soba noodles, tempura, and a light broth. The soba noodles add a nutty flavor and a chewy texture to the dish.
  • Tempura Donburi: This is a rice bowl dish topped with tempura, vegetables, and a savory sauce. The tempura adds a crispy texture and a savory flavor to the dish.

Final Summary

Tempura is a testament to the beauty of simplicity. Its crispy texture, vibrant colors, and delectable flavors make it a dish that appeals to all. Whether you’re hosting a party or enjoying a cozy meal at home, this easy tempura recipe will undoubtedly become a favorite.

So gather your ingredients, prepare your palate, and embark on a culinary journey that will leave you craving for more.

FAQ Section

What is the secret to achieving a crispy tempura batter?

The key to a crispy tempura batter lies in using ice-cold water. The cold water prevents the gluten in the flour from developing, resulting in a light and airy batter that crisps up beautifully when fried.

What are the best vegetables and seafood for tempura?

For vegetables, choose firm and fresh options like broccoli, carrots, and zucchini. For seafood, shrimp, fish, and squid are excellent choices. Ensure that the ingredients are cut into bite-sized pieces for even cooking.

How do I know when the tempura is cooked?

The tempura is cooked when it floats to the surface of the oil and turns golden brown. Additionally, the batter should be crispy and the ingredients should be cooked through. Use a thermometer to ensure the oil is at the correct temperature (350°F/175°C) for frying.

What are some delicious dipping sauces for tempura?

Traditional Japanese dipping sauces like tentsuyu (a soy-based sauce) and ponzu (a citrus-based sauce) are excellent accompaniments to tempura. You can also experiment with other sauces like sweet and sour sauce or spicy mayo for a unique twist.

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