Real Japanese Tempura

I have been trying to make tempura that comes out super light. extra crunchy, not greasy and with those little bits of batter that seem to barely cling to the item your cooking. I have followed all sorts of recipes and some are decent but none give me the real japanese tempura texture I'm looking for. Any suggestions.

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!


Comments can take up to a minute to appear - please be patient!

Previewing your comment: