Here’s a simple and crispy homemade tempura mix you can whip up anytime — no boxed mix needed!
🍤 Homemade Tempura Batter Mix (Light & Crispy)
🥣 Dry Mix Ingredients (for storage or immediate use):
- 1 cup all-purpose flour
- ¼ cup cornstarch or rice flour (for extra crispiness)
- 1 tsp baking powder
- ½ tsp salt
👉 Mix these dry ingredients together and store in an airtight container for up to 1 month in a cool, dry place.
🧊 Wet Tempura Batter (for frying)
Ingredients:
- 1 cup tempura dry mix (from above)
- ¾ cup ice-cold water (very cold is key!)
- 1 egg yolk (optional — adds a little richness)
Instructions:
- Chill your bowl and water in the fridge or freezer for a few minutes.
- Lightly beat the egg yolk (if using) in the cold water.
- Add the cold liquid to the dry mix. Stir gently — a few lumps are OK. Do not overmix.
- Use the batter immediately while it’s cold.
🔥 Frying Tips:
- Heat oil to 340–360°F (170–180°C).
- Dip veggies, shrimp, or fish into the batter, then carefully fry until golden (2–3 mins).
- Don’t overcrowd the pan — fry in batches.
- Drain on a wire rack or paper towels.
🥕 Great Tempura Ingredients:
- Shrimp
- Sweet potatoes (thin slices)
- Broccoli florets
- Zucchini sticks
- Mushrooms
- Green beans
- Onion rings
- Eggplant slices
tempura dipping sauce (Tentsuyu) is the perfect finishing touch for your homemade tempura. It’s light, savory, and just slightly sweet, enhancing the crispy batter without overpowering it.
🥢 Classic Tempura Dipping Sauce (Tentsuyu)
🍶 Ingredients:
- ½ cup dashi (see substitutions below)
- 2 tbsp soy sauce
- 2 tbsp mirin (Japanese sweet rice wine)
- Optional: 1 tsp sugar (if you like it a touch sweeter)
- Optional garnish: grated daikon radish, green onions, or a touch of ginger
🔪 Instructions:
- In a small saucepan, combine dashi, soy sauce, and mirin (and sugar if using).
- Bring to a gentle simmer over medium heat for 1–2 minutes.
- Remove from heat and let cool slightly before serving.
- Serve warm or at room temp with freshly fried tempura.
🔄 Dashi Substitutions (if you don’t have it):
You can replace ½ cup dashi with:
- ½ cup water + ¼ tsp dashi granules (instant)
- ½ cup light chicken or vegetable broth
- Or steep a small piece of kombu (seaweed) and a few bonito flakes in hot water, then strain
📝 Optional Additions:
- Add grated daikon right into the sauce for a traditional Japanese touch.
- A small amount of grated fresh ginger gives it a spicy warmth.
- For a citrusy variation, try adding a splash of ponzu (citrus soy sauce).
🌿 Vegan Dashi (Umami-Rich Plant-Based Stock)
This makes a great base for vegan tempura dipping sauce, miso soup, or ramen broth.
🥣 Ingredients:
- 3 cups water
- 1 piece kombu (dried kelp, about 4–6 inches)
- 3 dried shiitake mushrooms
🍲 Instructions:
- Soak kombu and mushrooms in cold water for at least 30 minutes, or overnight in the fridge for more depth.
- After soaking, bring the pot to a gentle simmer (not a boil), then remove kombu just before it boils — boiling kombu can make it slimy or bitter.
- Simmer mushrooms another 5–10 minutes.
- Strain. Use the dashi right away or store in the fridge for 3–4 days.
🌱 Pro Tip: Don’t toss the kombu or mushrooms — slice them up and add them to stir-fries or rice dishes.
🌶️ Spicy Tempura Dipping Sauce
Want a little heat with your crunch? This one balances the traditional flavor with a spicy kick.
🌶 Ingredients:
- ½ cup dashi (or vegan dashi)
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1–2 tsp grated fresh ginger
- 1 tsp sriracha, chili oil, or shichimi togarashi (Japanese 7-spice)
- Optional: 1 tsp rice vinegar for brightness
🔥 Instructions:
- Combine all ingredients in a small pan.
- Heat gently until warm (don’t boil).
- Taste and adjust spice level to your preference.
- Serve warm or at room temp.