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sardine tempura

  • Serves: 2
  • Calories: 858 kcal
  • Total Time: 20 m
    • Prep: 5 m
    • Cook: 15 m
  • Japanese: Iwashi no tempura
Sardine Tempura


  • 14 ounces raw sardines
  • salad oil for deep frying
  • a little flour


  • 1 egg
  • 1/3 cup cold water
  • 1 1/3 ounces flour

dipping sauce:

Step 1

step 1:

Remove the guts and scales from sardines.

Step 2

step 2:

To make the coating, mix the egg and cold water in a bowl. Add the flour and toss.

Step 3

step 3:

Dust the sardines lightly with a little flour before applying the coating.

Step 4

step 4:

With chopsticks, dip the sardines into the coating and twirl them around to coat them. Fill a wok over half full with salad oil.

Step 5

step 5:

Heat the oil to 170 °C and deep-fry 3 to 5 sardines about 3 minutes until golden brown. Remove and drain on a rack. Cook the remaining sardines in the same manner.

Step 6

step 6:

To make the dipping sauce, grate the ginger and add to the soy sauce in a small saucer.

Iwashi no tempura


Because sardines include unsaturated fatty acid which reduces LDL cholesterol, they are a healthy fish. The soy sauce with ginger makes the tempura more delicious.