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Tempura Recipe

Tempura

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Average Rating:

Total Reviews: 10

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  • on April 02, 2013

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    Great for entertaining!

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  • on February 13, 2013

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    BEST EVER!

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  • on February 15, 2012

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    Did the whole production for Valentine's Day and the girlfriend was SHOCKED that homemade tempura could taste so good! For the veggies we used broccoli florets (cut in half and regular potato (at her request and both worked out really really well. Also, used a deep fryer cause my roommate happens to have one. Also worked great!

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  • on January 08, 2012

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    Fantastic. I swapped my own veggie choices due to the needs of my overstuffed crisper; I ended up using broccoli, cauliflower, portobello mushrooms, and eggplant. Everything was light, crispy, and perfectly umami (especially the broccoli!!!. Definitely trust Alton on his recommended quantity of oil; I skimped and used only 2 pints and found that it was definitely not enough. Alton always knows better than I do! :

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  • on December 27, 2011

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    this is the best tasting and technique for Japanese tempura ever! it is tasty and light. I even tested with the shrimp by adding jalopeno peppers and it was amazing. thanks Alton. your show is entertaining, educating and very detailed.

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  • on August 04, 2011

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    I used this recipe on Cod and it worked perfectly! Super delicious!!

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  • on February 03, 2011

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    Excellent recipe! Make sure you remember to completely dry everything before you dip it in the tempura batter.

    Light, crispy, flavorful, and "not greasy"... everything great tempura should be!

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  • on December 30, 2010

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    This recipe is great! I mixed this chicken with some orange sauce I had made and served it over rice. It was better than any take-out I have ever had.

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  • on December 07, 2010

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    You can't mess this one up! Alton's basic recipe is foolproof. I didn't use the correct flours (unbleached all purpose instead and everything was still light and delicious. Really love how light the liquids made the batter.

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  • on November 20, 2010

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    I had always wondered about tempura so was thrilled when Alton had a show dedicated to it as I knew that I would HAVE to try it out.

    I did, and like almost always, everyone LOVED it! There were mixed reviews on the Ginger Dipping Sauce. I liked it, some found it too forward and did not enjoy it as much.

    All in all, I'm very happy with this and have found a new-found love for frying foods as I now just use the Dutch oven for frying everything. I find that temperature control is vastly easier and the quality is substantially higher than what I was encountering with the electric skillet.

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