- Heat oil in a deep pan to 340–350°F (~171–176°C).
- Beat the egg in a bowl and add ice cold water. Warmer water will produce a sticky batter and more oily tempura.
- Add flour and mix lightly. Do not overmix batter—a few lumps actually improve the result, adding crispiness.
- Dip meat or vegetables briefly in the batter, and fry until brown.
- Remove from the oil and drain.
- Serve hot.
Notes, tips, and variations
- If using shrimp, score them a few times crosswise on the underside, to prevent them from curling up during deep frying. Alternatively, skewer them before cooking. Remove the skewers before serving.
- You may also wish to include 1 tablespoon of cornstarch in the batter.
- Serve over white rice garnished with black sesame seeds, in a bowl of udon noodle soup, or in a bowl of soba noodle soup. Serving in soup will make the cooked batter get mushy, of course.