January 7th is National Tempura Day — January 7. Tempura is something I knew nothing about and neither did Charlie or David. Making National Tempura Day I #teachingmoment for my family. I shared some of the information I found out with you below in case you didn’t know as well.
#NationalTempuraDay
Tempura is crispy, golden, and delightfully light and today we celebrate National Tempura Day, with a delicious tribute to one of Japan’s most iconic dishes. Did you know Tempura has been enjoyed for Centuries? Tempura is known for its airy batter and satisfying crunch. Whether you love shrimp, veggies, or a mix of both, tempura brings a little joy to every plate.
Ways to Celebrate National Tempura Day
- Try a new tempura recipe: which can include shrimp, sweet potato, zucchini, or even apple slices for dessert.
- If you have the means and the opportunity visit a local Japanese restaurant: and support small businesses while enjoying authentic flavors.
- Host a family tempura night: let everyone pick their favorite items to dip and fry.
- Share your creations online: inspire others with your crispy masterpieces.
Light & Crispy Tempura: A Fun Family Night Favorite
There’s something magical about gathering in the kitchen with your family, chatting while the oil warms and everyone picks their favorite veggies or shrimp to dip. Tempura has always felt like one of those recipes that turns an ordinary evening into a little celebration — simple ingredients, quick cooking, and a whole lot of smiles around the table.
If you’re looking for a dish that’s light, crispy, and perfect for picky eaters and adventurous ones alike, this classic Japanese Tempura is a must‑try. It’s easy enough for a weeknight but special enough to make memories with your kids, grandkids, or anyone who loves a good crunch.
Ingredients
- 1 cup all‑purpose flour
- 1 cup ice‑cold water
- 1 large egg
- 1 pound shrimp or sliced vegetables (sweet potato, zucchini, onion, broccoli, mushrooms)
- Oil for frying (vegetable or canola)
- Optional dipping sauce: soy sauce, mirin, sugar, grated ginger
Instructions
1. Prep Your Ingredients– Pat shrimp or vegetables dry so the batter sticks well. Slice veggies into bite‑sized pieces for quick, even frying.
2. Heat the Oil- Warm oil in a deep pot to about 350°F. A small drop of batter should sizzle immediately.
3. Make the Batter- Lightly beat the egg, add the ice‑cold water, then gently stir in the flour. Don’t overmix — a few lumps keep the batter airy and crisp.
4. Dip & Fry- Coat each piece lightly in batter and fry in small batches until pale golden, about 2 minutes. Avoid crowding the pot.
5. Drain & Serve- Place cooked tempura on paper towels to drain. Serve immediately with dipping sauce.
Tips for Extra‑Crispy Tempura
- Keep everything cold — batter, bowl, even the utensils.
- Work quickly so the batter doesn’t warm up.
- Use chopsticks or a fork to avoid overmixing.
- Serve right away for the best crunch.
Thank you,
Glenda, Charlie and David Cates
