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Japanese Tempura Bliss

15 minutes Cook
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Tempura is a beloved dish that has graced Japanese tables for centuries. Its roots trace back to the 16th century when Portuguese missionaries introduced the concept of deep frying to Japan. Over time, this technique was perfected and transformed into the light, delicate, and flavorful tempura we know today. Tempura is not just a dish; it’s an art form, a delicate dance between batter and the freshest of ingredients. In this article, we’ll delve into the world of Japanese Tempura Bliss, exploring the history, preparation, and, of course, a step-by-step guide to achieving crispy perfection.

Historical Context

The word “tempura” is believed to have been derived from the Latin “tempora,” which referred to Ember Days, during which Catholics abstained from meat and instead consumed seafood and vegetables. Tempura as we know it today was born in Nagasaki, Japan, where Portuguese missionaries made their first contacts in the 16th century. They brought the knowledge of deep-frying, which blended with Japanese culinary traditions to create the crispy, golden batter that defines tempura.


1. Prepare the Ingredients

  • Slice the vegetables into thin, uniform strips.
  • If using shrimp, devein and remove the shells, leaving the tails intact.
  • Pat dry the seafood and vegetables with paper towels to ensure the batter adheres well.

2. Make the Tempura Batter

  • In a mixing bowl, combine the all-purpose flour and cornstarch.
  • In a separate bowl, beat the egg yolk and add the ice-cold sparkling water. Stir until just combined.
  • Pour the wet mixture into the dry ingredients and gently fold them together. Do not overmix; lumps are okay. The batter should be thin and slightly lumpy.
  • Place the batter in the refrigerator while heating the oil.

3. Heat the Oil

  • In a deep frying pan or wok, add enough vegetable oil to submerge the ingredients. Heat the oil to 340°F (170°C). Use a cooking thermometer to ensure the correct temperature.

4. Fry the Tempura

  • Dip the seafood and vegetables into the chilled batter, ensuring they are fully coated.
  • Gently place the battered items into the hot oil, one at a time, without overcrowding the pan. Fry in batches.
  • Fry until the tempura turns a beautiful golden color and becomes crispy, approximately 2-3 minutes for vegetables and 3-4 minutes for seafood.
  • Use a slotted spoon to carefully remove the tempura and place it on a wire rack to drain excess oil.

5. Serve and Enjoy

  • Serve the tempura immediately while it’s hot and crispy.
  • Accompany it with tentsuyu dipping sauce and steamed rice.

Tentsuyu Dipping Sauce


  1. In a small saucepan, combine all the ingredients.
  2. Heat the mixture over medium heat, stirring until the sugar dissolves.
  3. Once it comes to a gentle simmer, remove it from heat and let it cool.
  4. Serve the tentsuyu sauce in small dipping bowls alongside your tempura.


Japanese Tempura Bliss is a culinary masterpiece, showcasing the delicate harmony between light, crispy batter and the freshest ingredients. Its historical journey from Portugal to Japan has resulted in a beloved dish enjoyed worldwide. By following these detailed instructions, you can bring the magic of tempura to your kitchen, creating a meal that’s not just food but an experience worth savoring. So, roll up your sleeves, heat up that oil, and embark on a journey to crispy perfection. Enjoy your Japanese Tempura Bliss!


prep time
30 minutes
cooking time
15 minutes
total time
45 minutes


  • Deep-fryer or a large, deep saucepan

  • Cooking thermometer

  • Slotted

  • Wire rack for draining

  • Paper towels

  • Small

  • Chopsticks or fork for dipping and eating


  • 1

  • 1 egg yolk

  • 1 cup

  • 1

  • Ice cubes for chilling the batter

  • For the Tempura Ingredients (choose your favorites):

  • 8 large shrimp,

  • An assortment of fresh vegetables (such as sweet potatoes, zucchini, bell peppers, and mushrooms)

  • 1

  • 1 small Japanese eggplant, sliced into rounds

  • 4 shiitake mushrooms, stems removed

  • 1 small carrot, thinly sliced diagonally

  • For Dipping Sauce:

  • 1/2 cup dashi (Japanese fish stock)

  • 2 tablespoons soy sauce

  • 2

  • 1/2

  • 1/2


Prepare the
Prepare the Ingredients
Prepare the Batter
Heat the Oil
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