Tempura (with sauce)

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A simple recipe for tasty tempura with dipping sauce, all using readily-available ingredients. Hardest part is the deep-frying...so if you're good at that, this little recipe should be a cinch! Modified from recipes found at Epicurean.com.

Preparation time: 5 min.
Cooking time: varies

Difficulty: Difficult - for experienced cooks
Serves: varies

Dietary guidance: v n d 

Tags: main · fried · easy · sauce · japanese · soy · vegetables · aisan ·


Tempura Batter:
1 cup all-purpose flour
1 heaping tsp. baking powder
1 cup ICE water (cold water won't work)
1 egg

Dipping Sauce:
1/2 tsp. ground ginger
2 tsp. dry mustard
3 tbsp. soy sauce
1 1/2 cup apple juice, white wine, or chicken broth (taste will vary depending on which is used)


Mix all dipping sauce ingredients in a small saucepan, and heat at lowest setting on stove, stirring occasionally.

While dipping sauce is heating, mix the flour and baking powder in a small bowl. Mix the ice water and egg separately, then quickly add to the dry ingredients. Dredge however many vegetables you wish into batter, and then deep-fry until light golden. Drain well.

Serve with white rice and warm dipping sauce.

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