My daughter loves sweet potato tempura, but I wanted to use less oil than usual.If you want more batter, increase the amount of tempura crumbs, flour, katakuriko, and water. Recipe by kurukurumin

I had been wanting to try to make chicken tempura with a sauce. I posted the recipe here since I wanted to be able to remember it!This uses a generous serving of sauce, which really whets the appetite. Adding onions doubles the sweetness of the sauce. This is also tasty with mayonnaise. Recipe by Rurika

My mother taught me this recipe.Keep the maximum number of pieces in the pan at 4 (small). With this amount of ingredients, you can make 4 large-sized or 8-10 small tempura.If you have any leftover batter, you can use that to fry other vegetables or more onions to store in the freezer. Recipe by Yuuyuu0221

So crispy, sweet and tangy that you'll enjoy every time you make it

One of my favorite ten-don restaurants closed. In my quest for a similar ten-don sauce, I tried a lot of different varieties and this is to my liking.Reduce the sauce until you have almost half the original amount. This will make a thick, sweet sauce. You won't need all of it, so drizzle some over rice and store the rest. Recipe by Shijimi24.

A friend told me that she had problems with the tempura batter sliding off the shrimp before frying, so I uploaded this recipe to help her out!If you're using ingredients with a large amount of moisture, dry them with a paper towel. Use a tea strainer to dust them with cake flour etc. before coating with the tempura batter.When you are making the kakiage, use 150 ml of cold water. For 2 generous servings. Recipe by Princess Ariel

I modified a recipe I saw on TV a little bit.Don't over-mix at Step 2, or the batter won't be crispy. Recipe by Panko625

I often see instructions like "Chill the water used for the batter in the refrigerator", but with that method the batter becomes lukewarm as you use it; plus it's a pain in the rear to chill the water before using it. If you use ice cubes you just have to drop them in the batter to keep it cool until the ends and it's easy! as long as you can master the batter, you can use any ingredients you like to fry in it.The batter is very floury, but it's OK! No one just fries the flour only, right? As long as you dip in 'liquid' instead of 'flour', as you dip more ingredients in the batter it will lose its flouriness. The key to crispy and light tempura is to not let the gluten in the flour develop and to maintain a temperature difference between the batter and the oil. The first requirement can be met by not over-mixing the batter. The second can be cleared by using ice to keep the batter very cold, and by using hot oil to increase the temperature difference. For plenty (haha). Recipe by satosayo

Leftover veggies are perfect for making tempura. I made some with mine.I recommend also chilling the bowl if making this in the summer time. This will make a crispy batter! I guarantee that it won't be pasty. Melt ice cubes and use only the water. Test the oil temperature by dropping batter. If it sinks to the bottom and floats up, it's about 160℃. Be careful not to deep fry too much at once, as the temperature will drop! This is key! Don't turn the fritters while the batter is still soft! Recipe by Kona kotobuki

Tempura is a popular Japanese dish that can be found in almost any Japanese restaurant. Various seafood and vegetables are lightly coated in batter and fried until crispy. However, the traditional batter is made of wheat flour which contains gluten. Therefore, if you have a gluten allergy as I do, it’s difficult to enjoy this dish.In this recipe, I will show you step-by-step on how to make gluten-free tempura at home, so you can enjoy the crispy tempura again. Not only is this recipe gluten-free, but it's also vegan because I don't use any egg in the batter.Instruction video: https://youtu.be/Rwy070Ly3kEGluten-free tempura sauce: https://youtu.be/rXIiPgge6FE

There are many ways to make tempura batter, and I've tried a lot of methods, but this is what I've settled on in the end.The vinegar added to the batter prevents the gluten in the cake flour from developing. Sifting the katakuriko and cake flour incorporates air into the batter for a lighter finish, so don't skip this step even if it seems like an extra effort. Recipe by Fuukasan

This is a delicious tempura batter you can make when you don't have any tempura flour on hand.This is easy and crispy! Apparently, it's also good with some mayonnaise mixed in. The vinegar helps to make it crispy. Vinegar and mayonnaise will not affect the taste. It'd probably be even better if you added some katakuriko! You could also add a little joshinko as well. Recipe by Aoimama