Authentic Japanese Tempura Batter Recipe (Complete Guide)

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber while cake flour can be more economical.

cornstarch

💰Cheaper: potato starch

Potato starch provides a similar crispiness at a lower cost.

ice water

Ice water is essential for achieving the desired batter texture.

egg

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal or aquafaba can serve as a vegan alternative.

Measure 150 ml of still water and chill it for at least 30 minutes.

Sift 150 g of cake flour and 30 g of cornstarch into a bowl.

Chill the bowl of dry ingredients in the freezer until the water is chilled.

Cut and dry your ingredients: shrimp, lotus root slices, asparagus, shiitake mushrooms, and perilla leaves.

Heat rice bran oil in a pot to around 180°C (356°F).

In a bowl, combine the chilled 150 ml of still water with 1 egg and whisk together.

Add 100 ml of soda water to the mixture.

Gradually add the flour and cornstarch mixture in thirds, mixing gently with chopsticks to avoid overmixing.

Add ice cubes to the batter to keep it cold and delay gluten formation.

Coat shrimp in a thin layer of flour before dipping them in the batter and frying them in the hot oil for about 2-3 minutes.

Remove the shrimp when they start to change color and drain on a wire rack.

Fry shiitake mushrooms and asparagus using the same process as the shrimp.

Fry lotus root slices, ensuring they are dried thoroughly before coating in flour.

Fry perilla leaves for about a minute, flipping halfway through for even crisping.

Use leftover batter to make tempura flakes by shaking it into the hot oil and draining on kitchen paper.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens