The Ultimate Tempura Batter Technique

The science behind the technique below is elaborated in our article on how to make the best tempura batter, and can be followed up with how to maintain your tempura batter. These articles are part of our tempura series

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  • Whisk
  • Mixing bowl
  • Ceramic bowl (stored in the freezer until used) 
  • Larger bowl for the ceramic bowl to sit in. 
  • Ice + water


  • 1 egg (~50g without the shell)
  • 200g of cold water
  • 100g of cake flour

Sieve the cake flour into a container and place in the fridge to freeze. Ideally the flour is left uncovered in the freezer for 3 days or longer before used. Try not to disturb the flour after the initial sieve.

Fill the larger bowl halfway with ice and water and set to one side. 

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Combine the egg and cold water in the mixing bowl and whisk vigorously for 1 to 2 minutes until the mixture is very frothy and bubbly. The more bubbly the mixture the better. 

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Quickly sieve in the flour into the mixture and whisk vigorously for 10 to 15 seconds to fully combine. 

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Take the ceramic bowl out from the freezer and decant the batter from the mixing bowl into the ceramic bowl. Any flour left unmixed at the side of the bowl should not be transferred over.

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Place the ceramic bowl over the larger bowl with ice and water prepared earlier to keep the batter cool. 

Use the batter as soon as possible, ideally instantly. 

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If not possible to freeze the flour three days ahead, it can be stored in an airtight container and/or left in the freezer until cold, around 30 to 40 minutes to approximate the results.

A bowl with ice and water combined will keep the batter colder than a bowl of only ice because the water increases the surface area of the bowl in contact with the cold. 

If experienced, this batter should be made whilst the tempura oil is heating.

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