How to Make Extra Crispy Gluten-Free Tempura

Tempura, a staple food found throughout Japan, surprisingly has its origins in Portugal and was introduced to Japan during the Muromachi period (1300s) by Portuguese traders or missionaries. The original Portuguese version used a thick batter, quite different from today's light and crispy tempura. However, due to the scarcity of oil as a luxury item during that era, tempura was not readily available to the general public.

Following the Taisho period (1926), tempura evolved into the style we recognize today, featuring a light and crispy batter served with a dipping sauce. After World War II, the increased availability of oils and household ingredients made tempura a common dish in Japanese households.

Tempura can be enjoyed as a main dish at home or in tempura restaurants, as well as in combination meals with soba noodles or served over rice as tendon, drizzled with a sweet sauce.

The differences between Kanto and Kansai style tempura are notable. In Kanto, a batter made from wheat flour, eggs, and water is used, and tempura is deep-fried quickly at a high temperature using sesame oil. In Kansai, however, only wheat flour and water are used in the batter, and tempura is deep-fried slowly at a low temperature using salad oil (known as vegetable oil in other countries).

The choice of oil and frying methods reflects regional preferences. In Kanto, where fish is commonly used, sesame oil is used to remove fishy smells. In Kansai, where vegetables are popular, salad oil enhances the vegetable flavors.

Today, we'll introduce a Kansai-style tempura recipe made gluten-free using rice flour, ensuring everyone can enjoy this dish at home. Tempura made with rice flour also results in a crispier texture.

In Japan, tempura is typically enjoyed with Mentsuyu (concentrated Japanese soup base) and grated daikon radish, or simply with salt. When dining out, feel free to ask the waiter for their recommended style!