What Is Tempura? Everything to Know About the Japanese Classic

You likely already have a go-to tempura dish at your favorite Japanese restaurant. It might take the form of pale shrimp tucked into a sushi roll, or of a crisp pile of vegetables waiting to be dipped into an umami-rich sauce. Tempura is familiar and widely loved, but there’s more to it than meets the eye.

At its heart, tempura is a technique: a light batter, cold ingredients and a quick fry, all working together to create that signature crispness. Once you understand what sets it apart, tempura becomes easier to appreciate and surprisingly simple to make.

What is tempura?

Tempura is a Japanese style of lightly battering ingredients—most often seafood and vegetables—and cooking them quickly in hot oil until they’re crisp. The goal isn’t a golden crust or a thick, shattering crunch. Good tempura should be pale, airy and delicate, with a coating that clings just enough to protect the ingredient without hiding it.

You’ll typically see tempura served hot and freshly fried, often with a light dipping sauce called tentsuyu (made with dashi, soy sauce and mirin). In addition to its uniquely pale blonde crust, tempura also has a slightly irregular, craggy texture. Flavor-wise, it should be crisp and clean.

Is tempura gluten-free?

Traditionally, no. Classic tempura batter is made with wheat flour, so it isn’t gluten-free unless it’s specifically labeled. Gluten-free tempura would need be made with a substitute like rice flour or a gluten-free blend.

What are tempura flakes?

Those airy, crunchy bits that collect in the oil as tempura fries aren’t waste—they’re tempura flakes, also known as tenkasu. They’re often saved and then are sprinkled over rice bowls, noodle dishes or salads, or are tucked into sushi rolls for extra crunch.

What’s in tempura batter?

At its most traditional, tempura batter is remarkably simple—and that simplicity is part of its appeal. By keeping the ingredient list short and the mixing minimal, there’s no time for gluten to develop, which is what keeps the coating crisp, not cakey. Many classic versions contain just flour and very cold water. Some recipes include egg (usually lightly beaten and mixed with water), while others skip it entirely for an even lighter coating. You may see additions like rice vinegar, cornstarch or baking powder in some recipes, each of which is used to help keep the batter tender, crisp and airy.

It’s also important to note that traditional tempura batter is typically left unseasoned. The idea is to let the flavor of the main ingredient shine. Seasonings are added later—usually in the form of a dipping sauce.

Key elements of tempura batter usually include:

Low-protein flour: Cake flour or other soft wheat flours are often used to limit gluten, keeping the coating light rather than chewy.
Ice-cold liquid: Ice-cold water (or a mixture of still and carbonated water) helps the batter set quickly in hot oil, creating tempura’s delicate, signature texture. While carbonated water isn’t traditional, the bubbles gently limit gluten development and introduce a bit of lift, which helps keep the coating crisp and airy.
Cornstarch: A small amount of cornstarch further inhibits gluten development and adds crispness.
Acid: Rice vinegar can gently break down gluten strands, contributing to a more delicate texture.
Leavening: A pinch of baking powder isn’t traditional, but it’s a common addition for extra lightness.
Egg: Egg can add a touch of richness and color to the batter.

What about boxed tempura mixes?

Boxed tempura mixes are easy to find and do the job just fine, especially if you want a quick, low-stress way to fry at home. They’re designed to take the guesswork out of proportions. Homemade batter, on the other hand, gives you more control over texture once you’re comfortable with the technique.

How to Make Tempura

This basic method works for shrimp, vegetables and most proteins.

Ingredients

1 cup cake flour, plus extra for coating
1/3 cup cornstarch
1 cup ice-cold water
1/3 cup carbonated water
1 tablespoon rice vinegar
3/4 teaspoon baking powder
Neutral oil for frying

Directions

Chill all the ingredients—including the dry ones—in the refrigerator until they are cold. (This simple step helps create a much lighter batter.)
In a deep pot or Dutch oven, heat the oil to 350°F.
In a bowl, mix the cake flour, cornstarch and baking powder until they’re combined.
In a separate bowl, stir together the still water, carbonated water and rice vinegar.
Gradually add the flour mixture to the water mixture, gently stirring until they’re just combined, taking care not to overmix. The batter should be loose and uneven with visible lumps.
Lightly coat the prepared ingredients with cake flour, dip them into the batter, and carefully add them to the hot oil.
Fry them in small batches until the coating is pale but crisp, turning once if needed.

Types of Tempura

Shrimp tempura

Shrimp tempura is perhaps the most recognizable type of tempura. Large shrimp are dipped and fried until crisp, with the tails often left on for easy dipping. You’re most likely to see it piled onto plates, tucked into rolls, or simply served with a dipping sauce.

Sushi tempura

Tempura plays a supporting role in many sushi rolls, where it adds contrast and crunch against rice and nori. Shrimp tempura rolls are the most familiar, but vegetables and soft shell crab tempura are also common.

Vegetable tempura

Vegetable tempura is another popular dish. Slices of sweet potato, zucchini, eggplant, mushrooms, green beans, asparagus, and even delicate leaves like shiso all take well to a tempura fry.

Chicken tempura

Chicken tempura may not be traditional, but it is widely loved. It’s made from thin pieces of chicken breast or thigh that are fried until they’re just cooked through. The result is crisp without being heavy, making it ideal on rice bowls or as a lighter alternative to standard fried chicken.

Seafood tempura

Shrimp may get the spotlight, but it’s far from the only option. Squid, scallops, flaky white fish and even oysters all work beautifully with tempura because they cook so quickly.

What Is Tempura?