Japanese Tempura Batter

Japanese Tempura Batter is a light, crispy coating used for deep-frying seafood and vegetables, made from a simple mixture of cold water, flour, and sometimes egg. Originating in Japan, it was influenced by Portuguese frying techniques in the 16th century and has since become a staple of Japanese cuisine, known for its delicate, airy texture.

🍳 View the full Japanese Tempura Batter recipe →

🍽️ Nutrition at a glance

Tempura batter is high in carbohydrates from the flour and fat from the frying oil, with minimal protein unless paired with ingredients like shrimp. A typical serving of tempura (e.g., 3-4 pieces) can range from 200 to 400 calories, depending on the size and type of ingredients fried.

Nutrition breakdown

Calories	180 kcal
Protein	3.5 g
Carbs	28 g
Fat	6.5 g
Fiber	0.8 g
Sugar	0.5 g
Sodium	350 mg
Iron	1.8 mg
Thiamin (B1)	0.25 mg
Niacin (B3)	2.1 mg
Folate	45 mcg
Calcium	20 mg
Magnesium	15 mg
Phosphorus	45 mg
Selenium	8 mcg

Per 1/2 cup (120 g) · estimated, varies by recipe

💡 What's interesting

The secret to tempura's crispiness lies in using ice-cold water and minimal mixing to prevent gluten development, resulting in a light, non-greasy texture. Nutritionally, while tempura is fried, the quick cooking method helps retain the nutrients of the vegetables and seafood inside, making it a flavorful way to enjoy a variety of foods.