Japanese Eggplant Tempura
Learn how to quickly cook delicious, light Eggplant Tempura with this easy recipe. Enjoy the wonderful flavors of this classic Japanese dish right at home!
Looking for more simple eggplant recipes? Try these 8 Easy Japanese Eggplant Recipes!

I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!
Why You Will Love This Recipe
Recipe Ingredients
Youโll need the following ingredients to make this Eggplant Tempura:

How To Make Eggplant Tempura: STEP BY STEP
Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.

Step 1
Cut eggplant into quarters and make thin slits.

Step 2
Make tempura batter with flour, baking powder, and cold water.

Step 3
Dust the eggplant with flour.

Step 4
Heat oil in a frying pan or any deep pot. Dip the eggplant in the batter and put them in the pan.

Step 5
Flip them over and deep-fry until cooked.

Step 6
Make a tempura sauce with mentsuyu and grated daikon.

Here you go! They’re so crispy and tasty. Dip them in tempura sauce and enjoy authentic Japanese eggplant tempura!

Want More Plant-Based Ideas?
Download 10 Vegetarian Recipes

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I hope you enjoy this Eggplant Tempura! If you try it, don’t forget to leave a rating to share your thoughtsโI love hearing from you!
Japanese Eggplant Tempura

Equipment
- Frying pan 22cmย (9 inches)
Ingredients
Instructions
- Cut eggplant: Cut eggplant into quarters and make thin slits.
- Prepare a pan: Put oil about 2 cm (1 inch) high in a pan and heat it to 170C (335F).
- Make the batter: Add cold water to a large bowl, sift the flour and baking powder with a strainer, and mix.
- Dust with flour: Dust the eggplant with flour.
- Deep-fry: Dip the eggplant in batter, put them in the pan, and deep-fry until cooked (about a couple of minutes). Place them on a cooling rack to drip excess oil.
- Make Tentsuyu: Grate the daikon radish (daikon oroshi). Dilute mentsuyu (noodle soup) with water according to the bottle instructions and add daikon oroshi.
Video

Notes
- Do not mix the batter until smooth. If you mix too much, gluten will form, and your tempura will be heavy and chewy.ย See ‘Homemade Tempura Batter Recipe‘ for more tips.
- If you dust ingredients with flour, the extra surface will reduce the water content of vegetables and keep them from getting soggy. In addition, the batter sticks to vegetables, and you can fry them without having the tempura skin come off.
- Draining oil after frying is also essential. After cooking the Tempura, remove excess fat by placing it on a cooling rack. Keep them upright as much as possible, and do not stack them.
Nutrition
This nutritional information is estimated and provided for general reference only.
Juri Austin
Hi! Iโm Juri, founder of Chef JA Cooks and the creator and photographer of this site. Iโm here to guide you in authentic yet easy-to-follow Japanese recipes! Letโs explore the world of Japanese cuisine together!