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Homemade Japanese Tempura Batter

Recipe for Japanese Tempura batter

Easy to mix tempura batter right from your kitchen using familiar ingredients. Skip the store box next time you in a hurry for some deep fried finger food.
Course Supplement
Cuisine Japanese
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 cup
Author Victoria


  • 1 egg yolk
  • 1 cup cold water
  • ¾ cup all purpose flour
  • ¼ cup cornstarch
  • ½ tsp baking powder
  • ¼ tsp curry powder
  • Ice water bath


  • Prepare all your tempura ingredients per tempura ingredients guide above.
  • Preheat oil in deep sauce pan or deep fryer, See note above for guidelines.
  • Prepare an ice cold water bath.
  • Mix all the dried powder (flour, starch...) in a separate container. Dredge all tempura ingredients one-by-one into dry flour mixture, shake off excess and set aside if need.
  • Separate and whisk your egg yolk, preferably in a stainless steel or metal container.
  • Place this yolk container into ice cold water bath, add cold water to yolk, fluff a few more times to mix.
  • Add in the dry flour mixture into this cold tempered egg-water.
  • Stir gently a few times in figure-8 motion. Don't worry about the lump batter, do not break them
  • When oil is hot. dip tempura ingredients into mixed batter and carefully drop into deep fryer.
  • Fry per ingredients types guideline above.