How to Make Extra Crispy Gluten-Free Tempura

Tempura is a standard food that can be found anywhere in Japan, but in fact, its roots do not originate in Japan. Tempura actually originated in Portugal and was introduced to Japan during the Muromachi period (1300s). The Portuguese version used a thick batter to cover the ingredients, which is much different from tempura served today. In addition, oil was seen as a luxury item during those times, so the general public was not able to enjoy tempura easily.

After the Taisho period (1926), the style of tempura similar to the current style of light and crispy tempura served with a dipping sauce was established. After World War II, many oils and other common household ingredients became available, so tempura became a regular dish found in ordinary Japanese homes.

Tempura is served as a main dish at home or in tempura restaurants. Alternatively, it is also eaten as a combo meal with soba noodles at soba restaurants. Another delicious way it is enjoyed is as tendon -  tempura served over a bowl of rice and drizzled with a sweet sauce.

The style of tempura differs a bit between the Kanto and Kansai regions. 

The first noticeable difference is that the batter is different. The Kanto style of tempura uses a batter made from wheat flour, eggs, and water, while the Kansai style uses only wheat flour and water.

Second, the oil and frying methods are different. 

Kanto style tempura is deep-fried at a high temperature for a short time using sesame oil, while Kansai style tempura is deep-fried at a low temperature for a long time using salad oil (what is known as vegetable oil in other countries). 

Maybe you’re wondering, why are there such notable differences between the two regions? The reason for this lies in the ingredients used for tempura in Kanto and Kansai. In the Kanto region, where fish is often used as a tempura ingredient, sesame oil is used to remove the fishy smell. In the Kansai region, where vegetables are often used as tempura ingredients, salad oil is used to highlight the tastiness of the vegetables.

Today, we will introduce a Kansai-style tempura recipe, and we’ll also be making it gluten free! As mentioned previously, tempura contains wheat flour, but we will be making a gluten free version using rice flour, so that anyone can make this recipe at home! Tempura made with rice flour also becomes crispier!

As a side note, there are two main ways in which tempura is enjoyed in Japan. It is either served with Mentsuyu (concentrated Japanese soup base) with grated daikon radish, or salt. If you eat tempura at a restaurant, ask the waiter which style is recommended!