✅ A flour mix containing wheat flour and starch, specially formulated for crispy tempura batter
✅ Easy to prepare – simply stir briefly with ice-cold water and ice cubes
✅ Versatile – ideal for vegetables, prawns, fish, chicken or tempura sushi
✅ Generous 250g pack, enough for around 5 portions of tempura batter
✅ Fujiman own brand, developed for hassle-free Japanese cooking at home
What is Tempurako?
Tempurako (天ぷら粉) quite simply means ‘tempura flour’ and refers to a flour mixture specially formulated for Japanese tempura batter. When it comes to tempura, the right consistency is key: the coating should be thin and light, and become crispy when deep-fried, without hiding the vegetables, prawns or other ingredients under a heavy batter. Fujiman Tempurako combines wheat flour with potato and maize starch, as well as raising agents, to achieve this. This means you don’t have to weigh out and mix the individual dry ingredients yourself.
How do I make tempura batter using Fujiman Tempurako?
For a full packet, put 250 g of tempura mix with 450 ml of ice-cold water and about 12 ice cubes into a bowl. Stir everything together briefly. The batter doesn’t need to be completely smooth. Then dip the prepared ingredients into the batter and deep-fry them at 170–180 °C until the tempura coating is crispy. Important: It is precisely the low temperature of the batter that contributes to the typical result. Therefore, keep the water and batter as cold as possible and don’t stir them for longer than necessary.
What makes a good tempura batter?
Tempura differs significantly from a traditional breadcrumb coating made with flour, egg and breadcrumbs. The ingredients are simply coated in a thin layer of batter. Three things are crucial here: ice-cold batter, mixing briefly and sufficiently hot frying oil. This ensures the coating remains light and becomes crispy when fried. With Fujiman Tempurako, the dry ingredients are already perfectly balanced. All you need to do is add water and ice.
What can I make with tempura?
The classic dish is Ebi Tempura with prawns. However, the batter works just as well with vegetables such as sweet potato, pumpkin, aubergine, courgette, mushrooms or green beans. You can also use it to deep-fry fish and chicken. For Tempura Sushi, for example, you can deep-fry whole sushi rolls or individual ingredients in tempura batter until crispy before rolling them. This makes tempura batter suitable for both classic tempura and modern Japanese dishes.
What you can cook with it:
Is tempura only suitable for vegetables and prawns?
No. That’s precisely what makes tempura so versatile. As well as vegetables and prawns, you can use mushrooms, fish, chicken or other ingredients. Tempura can also be served in various ways: on its own with a Japanese dipping sauce, with rice, or as tendon, where crispy tempura is served on a bowl of rice. Tempura udon and tempura soba are also popular combinations.
How should I store the flour?
Store Tempurako in a cool, dry place away from direct light. Once opened, reseal the packaging tightly and protect it from moisture.
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