Light and Crispy Tempura Batter Recipe

April 23, 2021Van
Blog post

Prep time: 5 minutes

Serves: 1¾ Cup of Batter

Tempura, one of Japan’s most famous and best-loved dishes – seafood and vegetables coated in a special batter and fried to perfection.  It’s hard to find great tempura at a restaurant and even harder to make great tempura at home.  I’ve been trying to perfect my batter for years and I’m still tweaking it, but I’m happy enough with the results to share it – you’ll love it if you like very light and crispy tempura.

Tips & Tricks:

  • Make sure everything you are planning on frying is dry, use a paper towel to dab moisture off any seafood
  • Don’t overcrowd the pot by cooking too many pieces at once, it might drop the oil temp too much and you’ll end up with soggy, oily tempura
  • Cut the vegetables thin enough so they cook all the way through, about -¼ inch thick works well for me.
  • I place the bowl of tempura batter on top of another bowl filled with ice to keep the batter extra cold.
  • My favorite oil to fry with is Rice Bran Oil, if you can’t find it, Peanut Oil works well too. You can also add 2 Tablespoons of Sesame oil to the frying oil to improve the flavor of the tempura
  • Watch this short video by Chef Hiroyuki Terada on how to prep & stretch shrimp for tempura
  • Constantly remove any tempura bits floating around the oil using a fine mesh skimmer


I made this tempura dish today to celebrate the U.S. premier of Demon Slayer: Kimetsu no Yaiba the Movie: Mugen Train.  Shrimp, Japanese Sweet Potato, Kabocha, Lotus Root, Green Beans, Grated Daikon and Shiso Leaf (in Demon Slayer, it looks like they used Shungiku / Chrysanthemum leaves, but I couldn’t find it, so I used Shiso instead).Demon Slayer Tempura in real life

This is from the episode “The House with the Wisteria Family Crest” Hisa, the sweet old lady serves this wonderful tempura meal to Tanjiro, Zenitsu, and Inosuke. Demon Slayer Tempura - The House with the Wisteria Family Crest

Demon Slayer Tempura Recipe

Light and Crispy Tempura Batter Recipe

You can make Tentsuyu (Tempura Dipping Suace) by combining 1 Cup Dashi, 1/4 Cup Soy Sauce, 1 Tablespoon Sugar, 2 Tablespoons Mirin – stir until the sugar is dissolved.  Add grated daikon when serving. Light and Crispy Tempura Batter Recipe

Demon Slayer Tempura in real life

Print Recipe

Light and Crispy Tempura Batter Recipe

  • Prep time: 5 minutes
  • Serves: 1¾ Cup of Batter


  • 1 Cup Cake Flour, divided
  • ¼ Cup Corn Starch
  • 1 Teaspoon Baking Powder
  • 1 Cup + 2 Tablespoons Ice Cold Water



  • 1)

    Fill your frying pot with 2-3 inches of oil. Use a deep fry thermometer to monitor the temp, bring the oil to 360°F. Add ¼ Cup Cake Flour into a bowl for dredging, set aside.

  • 2)

    In another large bowl, add ¾ Cup Cake Flour, ¼ Cup Corn Starch, 1 Teaspoon Baking Powder and whisk well to combine. Add 1 Cup + 2 Tablespoons Ice Cold Water and stir with chopsticks, there should still be lumps.

  • 3)

    Dredge the seafood or vegetables in the flour, then dip into the tempura batter – gently drop into the frying oil. For shrimp tempura, add texture and make it crispier by using chopsticks to drizzle some batter on top of the shrimp while they are frying (watch this short clip to see the technique). When they are crispy, lightly golden and you see very little bubbles on the surface, it should be done. Place onto a cooling rack to drain & serve immediately.

  • 4)

    Use a fine mesh skimmer to remove tempura bits from the oil before you fry the next batch. The temp should stay steady at around 360°F the entire time, so you may need to adjust the flame accordingly.

↓ Supplies to make this recipe ↓


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