Craving for that irresistibly crispy and endlessly satisfying tempura you enjoy at Japanese restaurants? Well, guess what? You can now make it at home, and it’s incredibly easy! As someone who has worked in a traditional Japanese eatery, I have crafted a foolproof tempura recipe that can be recreated anywhere in the world. No special skills or ingredients required. If you have the desire to indulge in delicious tempura, then you’re all set! Let’s embark on a tempura-making adventure together.

Note: This recipe does not require tempura flour.

Table Contents

１. How to make Tempura flour（天ぷら粉）
２. How to Fry Tempura

1. How to make Tempura Flour

Ingredients you’ll need.

• Violet (wheat) flour　150g(5.3 oz)
• Rice flour　50g(1.8z)
• Baking powder　4g(0.14oz)
• Whole eggs　60g(2.1oz)
• Strong Sparkling water　270g(9.5 oz) *with 20g(0.71) used for beer foam if possible

~KEY POINTS~

Remember to make the tempura flour just before frying and keep all the ingredients chilled for the best results.　　

RECIPE

1. Take out all the ingredients from the refrigerator and combine Egg in a mixing bowl using a whisk.
2. Add about 3/4 of the carbonated water into the beaten egg and mix it together.
3. Sift the flour and add it to the mixture, then mix it using a blender.
4. Add the remaining carbonated water and baking powder, and continue mixing until the flour is fully incorporated.
   
   ＊If you want to enhance the inherent texture of the ingredients, you can increase the amount of sparkling water to create a thinner batter.

２. How to Fry Tempura

Ingredients you’ll need.

• Anything you like.
  *Shrimp, corn, lotus root, green beans, white fish, sweet potato, baby corn, mushrooms, fig, etc.
• The tempura flour we prepared earlier.
• Wheat flour (for the coating flour)

~KEY POINTS~

Using a basting brush to lightly coat the ingredients with the coating flour is the key point.

RECIPE

1. Remove any excess moisture from the ingredients using a paper towel.
2. Using a basting brush, evenly coat the ingredients with a thin layer of coating flour.
3. Dip the coated ingredients into the tempura flour mixture we prepared earlier. It’s best to keep the tempura flour at a lower temperature.
4. Carefully place the ingredients into the hot oil. *Gently tossing the ingredients into the oil will help prevent excessive batter from scattering and promote a lighter texture.
   
   The ideal oil temperature is around 160-170 degrees Celsius (320-338 degrees Fahrenheit) for vegetables and approximately 175 degrees Celsius (347 degrees Fahrenheit) for seafood.
   
5. Occasionally lift the ingredients from the oil to allow them to come in contact with the air, resulting in a crispy and light texture.
   
   ＊It is important not to overcrowd the oil with the ingredients. If you put too many ingredients at once, it can cause the oil temperature to drop, the ingredients to overlap and damage the batter, and result in steaming rather than achieving a crispy texture.
   

Finished !!