Authentic home cooking from Japan, with US measurements.

Originally published on Cookpad Japan as サクサク料亭みたい♪天ぷらの衣＊使いきり

Crispy Tempura Batter Like at a Japanese Restaurant (Single Use)

Name: Crispy Tempura Batter Like at a Japanese Restaurant (Single Use)
Yield: Serves 2 or more
Ingredients: 2 tablespoons all-purpose flour (for batter); 2 teaspoons rice flour or potato starch or cornstarch (for batter); 1/4 teaspoon salt (use less if serving with tempura dipping sauce; coarse salt recommended) (for batter); 1/4 teaspoon baking powder (for batter); 3 tablespoons or more water (tap water is fine) (for batter); As needed all-purpose flour, plastic bag (for prepping ingredients); As needed frying oil (vegetable oil, can add sesame oil if desired); Optional: chrysanthemum greens, Japanese parsley, mountain udo, mizuna, eggplant, kabocha squash, sweet potato, burdock root, onion, etc; Optional: shrimp, small shrimp, white fish, etc; Optional: dried sakura shrimp, dried shrimp, krill, etc; Optional: for round, ring-shaped mixed tempura: onion, green onion or bell pepper, dried shrimp, etc; Optional: for mushroom tempura: king oyster mushrooms, shimeji mushrooms, okra, fish sausage, etc; For chikuwa, cheese-filled fish cake, or imitation crab, see reference: Curry Flavor ID:17965526; For colorful tempura with fish cake and bell pepper: ID:17929371; For straight-fried shiso-wrapped shrimp tempura: ID:18584015; For sardine, shishamo, or fish tempura: ID:20405805; For dorayaki tempura: ID:20122160; For tempura soba or udon broth: ID:20006489

pokoぽん☆彡 @cook_40054557

Enjoy seasonal mountain vegetables and other veggies with a crispy texture just like at a restaurant! Perfect for shrimp tempura on New Year's soba, mixed veggie tempura, udon, tempura rice bowls, bento boxes, or as an extra side dish. This small-batch recipe means no waste!

Recipe Background:
I wanted a single-use, egg-free batter, so I came up with this mix. Using rice flour makes it even crispier.
For 4x the amount: 2/3 cup all-purpose flour (about 80 grams), 1/4 cup rice flour (about 30 grams), 1 teaspoon baking powder, 1/2–1 teaspoon salt, 7/8 cup water (about 200 ml).

pokoぽん☆彡 @cook_40054557

Saved

Ingredients

Serves 2 or more

2 tablespoonsall-purpose flour (for batter)
2 teaspoonsrice flour or potato starch or cornstarch (for batter)
1/4 teaspoonsalt (use less if serving with tempura dipping sauce; coarse salt recommended) (for batter)
1/4 teaspoonbaking powder (for batter)
3 tablespoonsor more water (tap water is fine) (for batter)
As neededall-purpose flour, plastic bag (for prepping ingredients)
As neededfrying oil (vegetable oil, can add sesame oil if desired)
Optional: chrysanthemum greens, Japanese parsley, mountain udo, mizuna, eggplant, kabocha squash, sweet potato, burdock root, onion, etc
Optional: shrimp, small shrimp, white fish, etc
Optional: dried sakura shrimp, dried shrimp, krill, etc
Optional: for round, ring-shaped mixed tempura: onion, green onion or bell pepper, dried shrimp, etc
Optional: for mushroom tempura: king oyster mushrooms, shimeji mushrooms, okra, fish sausage, etc
For chikuwa, cheese-filled fish cake, or imitation crab, see reference: Curry Flavor ID:17965526
For colorful tempura with fish cake and bell pepper: ID:17929371
簡単ちくわ天ぷら＊カレー天や磯辺揚げにも
For straight-fried shiso-wrapped shrimp tempura: ID:18584015
綺麗色♪かまぼことピーマンの彩り天ぷら
For sardine, shishamo, or fish tempura: ID:20405805
まっすぐに揚がる♪大葉巻き海老天
For dorayaki tempura: ID:20122160
魚のカレー揚げフリッター＊カレー天ぷら
For tempura soba or udon broth: ID:20006489
どら焼きの天ぷら＊藤田屋あんまき風おやつ

Saved

Steps

1

In a bowl, combine all the batter ingredients (marked with ☆) and mix well. Add water and mix again until smooth.
*If you want to make a larger batch, double or triple the recipe as needed.
2

Dust your ingredients with all-purpose flour (see ◆), shake off any excess, dip in the batter, and fry in hot oil.
3

Fry until the batter is crispy.
4

If you want a thicker coating, drizzle extra batter into the oil after adding the ingredients to create a crunchier texture.
5

◆ For leafy greens like chrysanthemum greens, Japanese parsley, mountain udo, or mizuna: pat dry with paper towels, place in a plastic bag, and dust with all-purpose flour.
6

Add the tempura batter and toss to coat.
7

Fry in hot oil.
8

This is for mountain udo.
9

◆ For eggplant: cut in half lengthwise, make slits to create a fan shape, and prep as needed.
→ID:20394087
10

Dust with all-purpose flour.
11

◆ For burdock root: wash, leave the skin on, slice thinly, pat dry, and dust with all-purpose flour.
12

Transfer to a bowl, add tempura batter, toss to coat, and fry in hot oil.
13

◆ For mushrooms like maitake or shimeji: dust with all-purpose flour.
14

Dip in batter and fry.
15

◆ For shrimp: remove the sharp tip of the tail and prep as needed. →ID:18110425
16

◆ For sweet potato: boil to remove bitterness and soften, then dust with flour and coat with batter.
*This makes them sweet and creamy.
17

◆ For lotus root: peel and slice, place in a pot with water, bring to a boil, drain, sprinkle with salt, let sit for about 10 minutes, then dust with all-purpose flour.
18

◆ For shredded kabocha squash or sweet potato: you can use them raw, just dust with all-purpose flour and coat with batter.
19

◆ For thick-sliced kabocha squash: microwave to soften (ID:20258881), dust with all-purpose flour, and coat with batter.
*This is the version with extra batter.
20

◆ For dried shrimp or dried sakura shrimp: sprinkle with a little sake and let soak to soften.
21

◆ For mixed veggie tempura (kakiage): cut ingredients into bite-sized pieces.
22

Dust with all-purpose flour and coat with tempura batter.
23

This is for mushroom kakiage.
24

For onion rings, cut onion into rings like for onion rings to help them hold together.
25

When frying, use a spatula and chopsticks to keep the mixture together in the oil so it doesn't scatter.
*For onion rings, layer the rings in the oil to help them stick together.
26

Mix 1/2 teaspoon salt with 1/8 teaspoon matcha powder.
27

→ID:18786927
28

Tempura bits (tenkasu) can be stored in the freezer for convenience. →ID:20019255

Linked Recipes

Saved

Cooksnaps

Saved

pokoぽん☆彡 @cook_40054557

Published in the US on August 27, 2025 16:33

つくれぽをいただいたり参考にしてくださったり、皆様との一期一会に感謝しております。地元を離れると、普段の何気ない料理が特別な物だったと気付きます。子供の頃の記憶が懐かしく、無性に食べたくなる料理が…ここにはあります。息子の野菜嫌い克服の為の切り方や調理、夫や子供の好きな味付けなど、家族の為に些細な物もこちらに残す事で子供に繋がっていけばと思い、覚え書きがわりに活用しています。

Keywords

Onion Welsh Onion Crab Stick Burdock Fish Mushroom Vege Kamote Kabocha Mizuna Okra Bell Pepper Shrimp Sausage King Oyster Rice Krill Sardine Soba Cheese Potato Eggplant

Similar Recipes

More Recipes

Fried Strawberries with Mozzarella and Halva 🍓

OnlyProven Recipes
Kambuzi Chili Sauce

Priyangi Pujara
Lotus Cucumber Vegetable

Deepti Johri
Kimchi Fried Rice

naokoyyy
Moong Dal Halwa

Vidyutaa Kashyap
Jamun Smoothie

Beena Radia
A Delicious and Easy Oven-Baked Fish Recipe! 🐟✨

Yummy everyday
Poha Fried Cups / Flattened Rice Fried Cups

Madhumita Bishnu
Japanese Hayashi Rice (Beef Stew over Rice)

naokoyyy
Stuffed Tinda

Sarvat Hanif
Taco Casserole

Hattie Woolley
Buffalo wings with homemade sauce

isti.zaharia
Jarritos Braised Pork Tacos

ChefDoogles
Kimchi fried rice

Tiffany
Turkey and Ham Sandwich

Tiffany
Ugali sukuma

Jay
Kachumbari

Eugine
Githeri

Jose
Stewed Chicken wings with soya souce

Mika Aradono
Isla's worstishire tomatoes

daniel chamberlain
Kiwi smoothie

Flora's Kitchen
Sooji (semolina)ka halwa

Anita Kundra
Shahi Pulav

Ridhima
Pav bhaji

Flora's Kitchen
Homemade Chicken Sizzler on a Tawa

Renu Nagrath