Light-batter tempura in the Kyoto tradition, fried piece-by-piece at a counter and served immediately with seasonal Kyo-yasai vegetables and salt or tentsuyu dashi.

Tempura arrived in Japan with Portuguese Jesuits in the 16th century, but Kyoto's chefs reshaped it for kaiseki service in the Edo era. The Kyoto form uses a lighter, less-eggy batter than Tokyo's and prioritises Kyo-yasai vegetables (sweetcorn, takenoko, kamonasu) alongside seafood. Tempura Yoshikawa from 1952 and Tempura Tenyu inside the Tawaraya ryokan (founded in the 1700s) codified the modern Kyoto counter form, with one Michelin star each. Tempura Endo Yasaka in a converted Gion teahouse runs the tourist-facing flagship.

Where to eat Kyoto Tempura in Kyoto

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Make it at home

Serves 245 minIntermediate

Ingredients

  • 200g cake flour, 1 egg yolk, 250ml iced sparkling water for the batter
  • Seasonal vegetables: takenoko, sweetcorn, shiitake, kabocha squash, eggplant
  • 12 medium prawns, head removed and tail-on, deveined
  • 2 white-flesh fish fillets (sea bream or red snapper), cut into 4cm pieces
  • Vegetable oil and 30% sesame oil blend for frying
  • Tentsuyu dipping sauce: 100ml dashi, 30ml mirin, 30ml light soy, grated daikon

Method

  1. Heat the oil to 175C in a deep heavy pot.
  2. Mix the egg yolk and iced sparkling water; add the flour in one go and stir with chopsticks just until clumps remain. Do not overmix.
  3. Dust each piece of vegetable, prawn or fish lightly in flour, then dip in the cold batter.
  4. Fry in small batches: vegetables for 60 seconds, prawns for 90 seconds, fish for 90 seconds.
  5. Drain on paper towels with the pieces standing on end.
  6. Serve immediately with tentsuyu (mix dashi, mirin and soy, top with grated daikon) or with sea salt and a wedge of yuzu.

Editor tip. Iced sparkling water keeps the batter light and the gluten lazy. Never let the bowl warm; if the kitchen is hot, work over a bath of ice.

Common allergens: Wheat, Egg, Shellfish.