National Dish Japan: Tempura (Recipe)
In this article
Crisp, golden and feather-light, Tempura is one of Japan’s most beloved dishes and a wonderful introduction to the art of Japanese frying. A medley of fish and seasonal vegetables is dipped in a delicate batter and fried until impossibly light and crunchy. The contrast between the airy coating and the tender morsel within is what makes this dish so special. Easy to put together yet always impressive, tempura brings a touch of Japan straight to your kitchen table.
About Tempura
Tempura is a much-loved Japanese deep-fried dish made from an assortment of fish and vegetable pieces, each dipped in a special batter and then fried to a crisp, golden finish. It is enormously popular throughout Japan and is enjoyed and admired in many other countries too. The beauty of tempura lies in its simplicity: a light, barely mixed batter that fries up airy rather than heavy, letting the natural flavour of the fish and vegetables shine through. Served piping hot, it makes a satisfying main course or an elegant starter.
Ingredients (serves 1–2)
- 150g fish fillet, such as salmon or pollock, cut into 2cm cubes
- 1 small courgette, cut into 1cm slices
- 2 medium potatoes, cut into 1cm slices
- 1 small carrot, cut into 1cm slices
- 1 medium onion, cut into 1cm slices
- 250g plain flour
- 200ml water
- 1 tablespoon baking powder
- Oil for deep-frying
Shopping for the ingredients
When shopping for the ingredients for tempura, take care to choose fresh fish and crisp, firm vegetables. Avoid any fish or produce that has started to spoil or looks past its best. If fresh fish is hard to come by, you can buy a frozen variety and simply let it thaw at home before cooking. A good fishmonger or a well-stocked supermarket will usually have everything you need.
Preparing the dish
Before you begin frying the tempura, it pays to get all your ingredients ready in advance. Wash the fish and the vegetables, then cut them into small, bite-sized pieces that will coat evenly in the batter. With everything prepped and within easy reach, you can move on to mixing the batter and keep the whole process calm and unhurried.
Step-by-step instructions
- In a bowl, mix the flour, baking powder and water together until you have a smooth, even batter.
- Heat the oil in a deep pan until hot.
- Dip the fish and vegetable pieces into the batter, then carefully lower them into the hot oil.
- Fry until the coated pieces are golden brown and crisp.
- Lift them out of the pan and drain on kitchen paper.
- Serve and enjoy!
Gluten-free / lactose-free version
Tempura adapts well to a gluten-free diet. Swap the plain flour for a gluten-free flour blend, ideally one containing rice flour, which gives an especially light and crunchy coating. Tempura is naturally lactose-free, as the batter contains no dairy at all. With these small adjustments, everyone at the table can enjoy this Japanese classic without worry.
Tips for vegans and vegetarians
To make tempura vegan or vegetarian, simply leave out the fish and replace it with a vegan egg or tofu substitute. You can also use a wider variety of vegetables, such as broccoli, cauliflower or sweet potato, which fry beautifully in the light batter. For a fully plant-based meal, pair your tempura with a vegetable-rich Yosenabe hotpot. Fresh, seasonal produce is the secret to a flavourful result.
More tips and tricks
The key to perfect tempura is a cold, lightly mixed batter — use chilled water and stir only until just combined, leaving a few lumps. Overmixing develops the gluten and makes the coating heavy. Keep the oil at a steady temperature so the pieces fry quickly and stay crisp, and avoid crowding the pan. Serve the tempura straight away while it is still hot and at its crunchiest.
Adapting the recipe to your taste
Tempura is wonderfully versatile and easy to tailor to your own preferences. Vary the selection of vegetables to suit the season — mushrooms, aubergine and peppers all work splendidly. You can swap the fish for prawns, much as you would in a dish of Ebi Chiri, or skip the seafood entirely for a vegetable-only version. A pinch of salt or a squeeze of lemon over the finished pieces lets you fine-tune the flavour.
Ingredient substitutions
If certain ingredients for tempura are not to hand, there are plenty of easy alternatives. Sweet potatoes make an excellent stand-in for regular potatoes, lending a gentle sweetness and a lovely colour. Pollock, cod or prawns can all replace the salmon depending on what is freshest, while courgette can give way to aubergine or pumpkin. Substitutions like these let you adapt the recipe to what is in season or simply to your own taste.
Drink pairing ideas
A perfect partner for tempura is a Japanese rice wine such as sake, whose clean, subtle character complements the delicate batter beautifully. If you prefer something without alcohol, a comforting bowl of soup, a glass of freshly pressed juice or a cup of green tea all work wonderfully. Green tea in particular cuts through the richness of the frying and refreshes the palate between bites.
Serving and presentation ideas
Presentation can lift the whole tempura experience. Arrange the freshly fried pieces on a clean plate or a small wire rack so they stay crisp, and serve them alongside a little bowl of dipping sauce. Garnish with a wedge of lemon and a scattering of grated daikon for a touch of authentic Japanese flair. A simple bowl of steamed rice on the side rounds the meal off perfectly.
A bit of history
Tempura is a hugely popular dish in Japan, yet its origins lie elsewhere: it was first introduced to the country in the 16th century by Portuguese missionaries. The technique of coating food in batter and frying it was quickly embraced and refined, becoming a favourite among the Japanese aristocracy. Over the centuries it has evolved into a polished culinary art and an enduring symbol of Japanese cuisine, enjoyed at every level of society to this day.
More recipe ideas
Summary: Tempura
Tempura is more than just a fried dish; it is a celebration of lightness, freshness and balance that captures the spirit of Japanese cooking. With its crisp, golden coating and tender pieces of fish and vegetable, it delights the senses at every bite. Whether served as a main course or an elegant starter, tempura brings a sense of occasion to any table. Let this Japanese classic inspire you and give it a try — your taste buds will thank you.
