Tempura: Japanese Light-Batter Deep-Frying

Tempura: Japanese Light-Batter Deep-Frying

Tempura is Japan's deep-frying technique in the thinnest batter of ice-cold water and flour. Correct tempura is crispy, light, almost transparent — not greasy.

History of the dish

Tempura was brought to Japan by Portuguese missionaries in the 16th century: the word comes from the Latin 'tempora' (fasting period, when fish was eaten instead of meat). The Japanese adapted the technique and perfected it.

Key ingredients

Batter: plain flour and cornflour (1:1), ice-cold water (with ice cubes), egg yolk. Mix with a fork — lumps are fine. Ingredients: prawns, squid, sweet potato, bell pepper, shiitake, nori.

How to cook at home

Heat oil to 180°C. Make the batter just before frying with ice-cold water. Mix minimally. Fry in small batches so the oil does not cool. Finished tempura is pale gold, not brown.