Ultimate Tempura Batter & Tentsuyu Dipping Sauce

"I got this recipe out of an authentic Japanese Cuisine book, I tried it because it was simple and seemed legit and it was WONDERFUL! My whole, non-cultural family loved it, even my brother who hardly eats anything (besides mac & cheese and McDonald's) said it was awesome! EDIT: Site editors added complementary sauce recipe on 10/4/21."
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by nbrush photo by nbrush
Ready In:
25-35 vegetable pieces


  • Tempura Batter

  • 2 egg yolks
  • 1 12 cups ice water
  • 1 34 cups flour, sifted
  • Tentsuyu Dipping Sauce

  • 3 tablespoons dashi
  • 1 tablespoon mirin
  • 1 tablespoon soy sauce


  • In a large bowl place the egg yolks.
  • Add iced water gradually, stirring (preferably with hashi(chopsticks)) and blending well.
  • Add flour all at once, stir BRIEFLY; that is well enough to coat but leave the lumps and bumps!
  • To fry vegetables heat a large frying pan with a half-inch oil (or more if necessary) and heat on high.
  • Coat selected large vegetables in batter and fry for a minute or two on each side.
  • To make the tentsuyu sauce, mix all three ingredients and serve in small dipping bowls.

Questions & Replies

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  1. Shadow600
    To schmoot: Tempura is meant to be eaten with a dipping sauce or with noodles and broth. There's your flavor.
  2. Jonathan Melendez
    I LOVE tempura and so was excited to make it at home. It turned out better than I ever expected. Super crisp and light and the sauce was delicious. Will definitely be making it again.
  3. schmooot
    WHERE'S THE FLAVOR? I mean this is just flour and eggs and water, I could have done that without looking it up. Frankly it worked but it was bland, tasteless and lacking imagination. I'm severely disappointed
  4. nbrush
    This was a very good recipe, and for some reason I think mixing it up with a chopstick makes a difference. Maybe since you have to stir harder to get the egg yolk to combine then it gets more air into it. The batter was light and crisp and not at all greasy.
  5. Ron Mauldin
    This is a good recipe, but not great. The family ate and loved the food. However, if you are seeking a crispy, light tempura batter similar to that found in Japanese restaurants, this is NOT it.


  1. Ethan at Food.com
    Hello! For transparency, we've added a simple dipping sauce to the recipe for you to enjoy (10/4/21). Tempura is more of a textural experience that allows the meat or vegetables to shine, therefore, when eaten on its own, it can taste somewhat bland to a western palate. Tentsuyu is traditionally paired with tempura to provide additional flavor, but tempura can also be consumed sprinkled with salt. Cheers—Ethan



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