How To: Tempura!

August 11, 2017

Serves 4



  • Canola oil

  • 1 lb Shrimp

  • 1 lb Halibut or other white-flesh fish cut in small pieces

  • 1 small eggplant, sliced

  • 1 sweet potato sliced

  • 1 red pepper, in chunks

  • 1 lb shitake mushroom

  • 1 zucchini, sliced

  • 1 white onion, sliced

  • 1 broccoli crown, divided in flowerets

  • 1 cup Tempura flour

  • ½ cup ice water

  • bowl of ice cubes.

  • tempura sauce

Every ingredient has to be dry and very cold.  I prepare them several hours ahead and keep them in the refrigerator until the last minute.


  1. In a deep frying pan place about 3 inches of oil.  Bring the oil temperature to 350 degrees.  I use a digital thermometer to be sure the temperature is always at 350.

  2. In the meantime, place a small bowl on a larger bowl of ice. Place the tempura flour in the small bowl and add the ice water.  Stir with chopsticks for about 30 seconds.  It is OK if it is lumpy.

  3. Dip each vegetable, fish, shrimp, one at the time and place in hot oil for about 30 seconds. You want them crispy on the outside and soft on the inside. Serve immediately with the sauce and a bowl of cooked sushi rice.


Buon appetito!



  • Tempura flour and tempura sauce are available in every large supermarket.

  • Fish, shrimp, and vegetables have to be dry and cold.

  • Stirring the batter too much will produce gluten and therefore the cooked batter will be soggy.

  • Skim the top of the oil for little pieces of batter; it should not burn.


Leftover tempura makes a great Tempura Soba!


Here the recipe for Tempura Soba:

  1. Cook packages (1 package/person) of Japanese noodles 3 minutes in boiling water.

  2. Add the little package of dried up sauce and top with leftover tempura. Delicious!!!


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