Wash the green beans under running water.

Snap off the ends with your fingers, then pull along the side to remove the stringy fiber. Do this for both ends of each bean.

Crack the egg into a measuring cup and add enough water to make 1/2 cup (100 ml) total. Beat together. (If using all-purpose flour instead of rice flour, see note 1.)

In a bowl, combine the rice flour and the egg-water mixture from step 3. Mix lightly.

Add the green beans to the batter. You can leave them whole or cut them in half.

Heat the oil to 350°F (180°C). Carefully drop in about 3 beans at a time. Gently move them with chopsticks, flip after 1 minute.

When the batter turns a light golden brown, remove the beans and drain on a wire rack or paper towels.

Serve on a plate lined with parchment paper. Enjoy with tempura dipping sauce, grated daikon, and grated ginger, or with salt and wasabi powder.

If you have leftover batter, use it to fry other ingredients. The photo shows shiso leaves, but feel free to use whatever you like or have on hand.

[Extra] If you add 1 more tablespoon of rice flour to the batter, it will become thicker and stickier.

[Extra continued] It's easier to fry 2–3 beans together, but the texture may turn out a bit too crispy.

[Extra continued] This is for when using 4 tablespoons of rice flour. Some beans may separate when dropped into the oil, but that's fine!

[Extra continued] Top of the photo: finished with 4 tablespoons rice flour. Bottom: finished with 5 tablespoons rice flour.

[September 27, 2023] This recipe made the top 10 in popular searches for 'green bean tempura.' Thank you so much!

[March 14, 2024] This recipe reached #1 in popular searches for 'green bean tempura.' Thank you to everyone who checked it out!