This month's Cookbook Club test recipes are three takes on tempura using this batter technique. And as part of our Kenji Eats Japan series, enjoy a bonus video making two of this month's variations!

Chances are, if you've ever had tempura in America, it was one of many menu offerings at a generalized Japanese restaurant. In Japan, on the other hand, restaurants tend to be more specialized. While our team was traveling there earlier this year, we stopped by Ginza Tenichi in Tokyo, a restaurant that specializes specifically in tempura. There, we enjoyed the widest spread of battered and fried delights—shrimp, ayu sweetfish, uni, potatoes, peppers, seasonal greens, and more—and knew we had to bring back some of that magic for the Cookbook Club.

Tempura lends itself to fish and vegetables but really can be taken in any direction you desire. More than anything, tempura allows the flavor of what's being battered to shine through. Once you find the balance in the bubbly, starchy batter, you'll be off to the races.

Enjoy trying this month's variations below (alongside a bonus ranch recipe on the side). And if you feel inspired to try something new with this tempura batter, let us know using this survey.

Test These Recipes Yourself!

Below you'll find links to this month's three recipe variations for you to try out. Each post includes the link to the relevant feedback survey.

Variation #1: Shrimp Tempura 🔗

Variation #2: Tempura Sauerkraut 🔗

Variation #3: Tempura Fried Fish 🔗

+ Bonus gochugaru ranch recipe! 🔗