Japan / Main
Wikibooks
Tempura
Tempura is one of the fried foods of Japan. Various meats, fish, and vegetables are dipped in batter and then deep fried until lightly golden.
Ingredients
ScaleNo serving count in the source — scale by factor
- egg1
- water, ice cold1 cup
- flour, all-purpose1 cup
- oil, for deep-frying; peanut oil is best
- meat, vegetables, or seafood
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Heat oil in a deep pan to 340–350°F (~171–176°C).
Beat the egg in a bowl and add ice cold water. Warmer water will produce a sticky batter and more oily tempura.
Add flour and mix lightly. Do not overmix batter—a few lumps actually improve the result, adding crispiness.
Dip meat or vegetables briefly in the batter, and fry until brown.
Remove from the oil and drain.
Serve hot.
