The Ultimate Crispy Tempura Secret (Using Mayonnaise!)
Do you think making crispy tempura at home is too difficult?
You’re not alone! Many believe that perfect tempura requires special skills, ice-cold batter, or years of practice.
However, we’ll introduce a secret technique favored by Japanese home cooking enthusiasts.
Try using mayonnaise instead of eggs, especially Kewpie mayonnaise!
It might sound strange at first, but it’s incredibly effective! Using mayonnaise results in a light, crispy batter just like you’d find in a restaurant. What’s more, it’s easy enough for beginners to make, and requires very few ingredients.
Try this technique once, and your perception of tempura will surely change!
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Ingredients (for 2 servings)
Tempura Batter
- 1 cup all-purpose flour
- ¾ cup + 1 tablespoon (200ml) cold water
- 2 tablespoons mayonnaise (Kewpie mayonnaise recommended)
Frying oil
Choose your favorite ingredients. Examples:
- Shrimp
- Zucchini
- Sweet potato
- Broccoli
- Mushrooms
- Green beans
- Frying oil (vegetable oil)
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Instructions
- Mix water and mayonnaise.
In a large bowl, combine the cold water and mayonnaise and mix well with a whisk.
It’s okay if there are small lumps in the mayonnaise. It doesn’t need to be completely smooth.
- Add flour.
Add the flour to the bowl.
Using chopsticks or a fork, gently mix until the flour is evenly distributed.
Don’t overmix! A few lumps are perfectly fine. Overmixing will develop gluten, compromising the crispness of the batter.
- Coat and Fry
Dip your favorite vegetables and shrimp in the batter.
Fry carefully in oil heated to 170-180°C (340-355°F) until golden brown and crispy.
Transfer to a wire rack or kitchen paper and serve hot.
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Frequently Asked Questions / Serving Suggestions
Why does using mayonnaise make tempura crispy?
Mayonnaise already contains oil and eggs. The oil helps evaporate moisture during frying, resulting in a lighter, crispier batter. It also helps to prevent the batter from becoming too heavy and allows for a nice golden-brown color.
What should I serve with tempura?
Tempura is delicious when eaten with rice, soba noodles, or udon noodles.
For dipping sauce, we recommend a simple tempura dipping sauce made with white dashi.
Simply dilute the white dashi with water according to the instructions on the bottle, and you’ll have a flavorful dipping sauce in no time. If you haven’t seen it yet, please check out our “Easy White Dashi Guide.” It will make cooking Japanese food even easier!
Can I use other vegetables?
Of course! Tempura is incredibly versatile. For example, how about using the following vegetables?
- Onion
- Bell pepper
- Eggplant
- Pumpkin
- Asparagus
- Broccoli
- Mushrooms
Try using fresh, seasonal vegetables.
Can I prepare the batter in advance?
For the crispiest result, we recommend preparing the batter just before frying. Using freshly made batter will result in the lightest and crispiest tempura.
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