9 Types of Tempura and How to Enjoy Them Best

Tempura is golden, crunchy, and satisfying. It can be light or hearty, simple or part of a bigger meal. At Hanare in Singapore, tempura isn’t a side dish you skip over. It’s a standout.

This blog will walk you through nine kinds of tempura. Some, you already know. Others, maybe not. We’ll also share tips on how to enjoy them best, using ingredients from Hanare’s own menu.

1. Ebi Tempura (Tiger Prawn)

Crispy. Juicy. Iconic.

At Hanare, we use tiger prawns for our ebi tempura—you’ll find them in our bento sets and Tempura Udon. These prawns are big, meaty, and fried beautifully. The batter puffs up just enough, giving that airy crunch without being oily.

How to enjoy it: Dip once into the tentsuyu sauce. Not too long. You want the batter to stay crisp. Eat it hot, and if you’re having it with udon (like in Hanare’s Tempura Udon), alternate bites between the noodle and the prawn.

2. Yasai Tempura (Assorted Vegetables)

Vegetable tempura is where colour and crunch come alive. Hanare serves it with seasonal vegetables like sweet corn, pumpkin, and mushrooms.

How to enjoy it: Start with lighter veg like shiso leaf or corn, then move to denser ones like sweet potato or kabocha. You can sprinkle a little salt instead of dipping sauce to bring out natural flavours.

3. Nasu Tempura (Eggplant)

Eggplant doesn’t always get the love it deserves, but when fried tempura-style, it turns creamy inside with a crackly edge.

How to enjoy it: Pair it with grated daikon in dipping sauce. That sharpness balances the soft texture of the eggplant.

4. Shiitake Tempura

Shiitake mushrooms are a staple in Hanare’s sukiyaki and kamameshi, but when they’re battered and fried? Total game changer.

How to enjoy it: Skip the sauce. Use a bit of lemon to highlight the mushroom’s earthy, juicy bite.

5. Sweet Potato Tempura

Also known as satsumaimo tempura. It’s sweet, dense, and kind of dessert-like. Hanare often includes sweet potatoes in their assorted vegetable platters.

How to enjoy it: Don’t dip. Just a light touch of sea salt is enough. Enjoy between seafood items as a palate refresher.

6. Kakiage (Mixed Vegetable Fritter)

Kakiage employs all the staple ingredients familiar to Hanare—enoki, leek, sweet corn, and carrots—often seen in our sets and kamameshi.

How to enjoy it: Kakiage is great over rice. Let the grains soak up some oil. If you want to try it, ask if the chef can prepare it on request.

7. Ika Tempura (Squid)

Squid tempura is all about texture. It’s chewy in a good way, never rubbery. Hanare uses squid in various dishes, and while it’s not a standard tempura menu item, you might find it in seasonal assortments.

How to enjoy it: Dip briefly. Pair with pickled radish or whitebait salad (like the one from Hanare’s starters) for something bright.

8. Shiso Leaf Tempura

Herbal. Fragrant. Delicate. This one often appears in tempura assortments, especially at higher-end spots. The leaf turns crisp but keeps its distinct flavour.

How to enjoy it: Eat this one first. It cleans your palate and sets the tone for the richer pieces.

9. Tempura Fish (White Fish or Anago)

We serve anago (sea eel) in our chirashi don, but try it in the form of a tempura too. White fish is flaky and light. Anago is fattier.

How to enjoy it: Try it with soba or rice. It balances well with simpler carbs. Don’t over-dip—you’ll lose the flavour.

Sides That Complete the Plate

Tempura shines when the meal around it is well thought out. At Hanare, you’ll often see tempura served with miso soup, agedashi tofu, chawanmushi, or pickled veggies. These sides aren’t filler—they reset your tastebuds and help balance out the meal.

Try combining tempura with dashi-based dishes like sukiyaki or udon. The contrast in textures and temperatures makes the experience more dynamic.

Tips for a Better Tempura Experience

• Eat it hot: The crunch matters.

• Use your fingers if allowed: It keeps the batter intact.

• Don’t sauce everything: Sauce should support, not drown.

• Start light: Begin with veggies, end with heavier seafood or root vegetables.

Common Questions

Is tempura always deep-fried? 

Yes. It’s lightly battered and deep-fried in hot oil—usually sesame or vegetable oil.

Can you reheat it? 

Technically yes. But it’s never the same. If you must, use an air fryer or toaster oven.

Is it gluten-free? 

Not by default. Tempura batter uses wheat flour. Please check with the service staff on alternatives.

What makes tempura different from karaage? 

Karaage is marinated meat (often chicken), coated in flour or potato starch, and fried. Tempura uses a wet batter and is lighter in taste.

Final Thoughts

Tempura is simple. But it’s never boring. Each ingredient tells its own story when it hits hot oil. From the snap of tiger prawn to the smooth bite of sweet potato, it’s a dance of textures and tastes.

At Hanare, tempura gets the spotlight it deserves. With thoughtful sides and ingredients sourced for balance, it’s more than fried food—it’s part of a whole, comforting meal. Next time you’re there, try building your own tempura-tasting set. You might just find a new favourite.