Japanese tempura batter is the key to making shrimp, fish, and vegetables light, crisp, and delicate instead of heavy or greasy. An authentic batter usually uses cold water, egg, and low protein flour or cake flour, mixed lightly so small lumps remain and the gluten does not overdevelop. Keeping the batter cold helps it fry into a thin crisp coating, while dusting ingredients with flour first helps the batter cling evenly. Shrimp, sweet potato, kabocha, eggplant, mushrooms, green beans, and shiso leaves all work well when fried quickly in hot oil until pale golden and crunchy. The final tempura should feel airy, clean, and crisp, served with tentsuyu dipping sauce, grated daikon, salt, rice, soba, udon, or other Japanese side dishes for a classic homemade meal.
