Tempura
Tempura
Light, crispy tempura is one of Japan's most iconic dishes and one that really rewards having the right equipment. From deep frying pots and thermometers to draining racks and dipping bowls, this collection covers the essentials. The batter should be mixed minimally, kept cold, and cooked in oil that is maintained at a precise temperature throughout the frying process. The result, when done correctly, is a coating so thin and airy that it barely obscures the ingredient beneath it, with a texture that shatters cleanly with each bite rather than becoming soft or greasy.
The equipment required for proper tempura making is more specific than for most other fried dishes. A dedicated tempura pot β typically a deep, narrow-waisted stainless or copper vessel β helps maintain oil temperature more effectively than a wide shallow pan by concentrating the heat and reducing the surface area. A draining rack fitted over a vat is essential for resting fried pieces without the underside becoming soggy. A frying thermometer takes the guesswork out of temperature management, which is the single most common source of failure in tempura made at home.
The collection here covers all of these tools: tempura pots and deep fryers, oil thermometers, draining racks and vats, bamboo skewers for holding ingredients during frying, and the small sauce bowls used for serving the tsuyu dipping broth alongside. It also includes the ingredients side β tempura batter mix, potato starch and the tsuyu soup stock that the dipping sauce is based on.
With the right tools and a little practice, tempura at home reaches a quality that rivals restaurant preparation. The process is satisfying, the results are spectacular, and the technique, once learned, transfers easily to other frying applications like karaage and tonkatsu.
Discover more in our subcategories:
Japanese tempura: technique, batter and the best frying setup β how to achieve that perfect shattering crust at home.
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