My tempura batter recipe is one of the most popular posts here on Sudachi.
But I also get asked this question: “Can I make authentic tempura batter without egg?” The answer is yes, you can!
In Japanese, we call it “Shojin Age,” instead of tempura.
Look how airy and crispy they look! Wanna know the tricks? Keep reading to find out!
What is Shojin Age?
Shojin Ryori (精進料理) is a traditional plant-based Japanese cuisine that has its roots in Buddhist teachings. It is more than just a meal; it’s a philosophy on a plate. The term “Shojin” carries a profound meaning: “to devote oneself to Buddhist practice” or “to abstain from meat and eat a plant-based diet.”
Shojin Age is a type of Shojin Ryori that might remind you of tempura, but with a unique twist. Like tempura, Shojin Age features ingredients that are battered and deep-fried to crispy perfection. However, while normal tempura often uses eggs in the batter and seafood as ingredients, what sets shojin age apart is its strict adherence to plant-based ingredients.
I will explain the popular plant-based ingredients for shojin age in a later section.
How I Developed This Recipe
Have you ever thought about what makes the perfect tempura batter? For me, it’s all about that perfect balance of light, airy, and crispy.
I know what you’re thinking: “Can you really make perfect tempura without eggs?” Well, I was skeptical at first too. But after lots of experimenting in my kitchen, I got it! This eggless recipe is just as good as the regular version (if not better!).
But wait, there’s more! I’m also going to let you in on a little unique secret: matcha salt. Ready to give it a go?
Key Ingredients & Substitution Ideas
- Water & Soda water: Always use these ice-cold. It’s the golden rule for perfect tempura batter! Chilled ingredients are key to achieving that ideal crispy texture. If you can’t find soda water, club soda works just as well.
- Cake flour & Cornstarch: For the lightest, airiest batter, I never skimp on quality here. Cake flour is a must, and cornstarch adds that extra touch of lightness.
- Rice vinegar: This is a secret ingredient! It helps prevent gluten formation, which is the sworn enemy of crispy tempura.
- Baking powder: Just a touch of this helps create a batter that stays crisp, even as it cools. No more soggy tempura!
- Salt & Matcha powder (optional): To make matcha salt.
Ingredients I used:
- Sweet potato
- Lotus root
- King oyster mushroom
- Asparagus
- Boiled bamboo shoot
Other popular ingredient ideas:
- Shiitake mushroom (or any other mushroom)
- Eggplant
- Bell pepper
- Zucchini
- Pumpkin
- Broccoli
- Perilla leaves
- Snow peas
Visual Walkthrough & Tips
Here are my step-by-step instructions for how to make Shojin Age at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.
This section aims to provide a comprehensive overview of the cooking steps and techniques with visuals. It also includes more in-depth tips and tricks and explains why I do what I do.
Measure the cold water into a jug and refrigerate for 20-30 minutes. Place the sparkling water in the fridge to chill alongside it.
Combine the cornstarch and cake flour in a bowl, then freeze for 20-30 minutes.
While waiting, wash, cut, and thoroughly dry your chosen vegetables with paper towels.
In a small bowl, mix salt with matcha powder for the matcha salt.
After 30 minutes, preheat your frying oil to 170℃-180℃ (340°F-355°F).
In a large bowl, combine the chilled water and sparkling water with ice cubes, and add the rice vinegar.
Sift the chilled flour mixture and baking powder into the water in three additions.
Gently mix with chopsticks, drawing crosses through the batter.
Stop when just combined; a few lumps are fine. Overmixing can lead to a heavy, chewy texture.
Test the oil temperature by dropping a small amount of batter into it. If it sizzles and floats, the oil is ready. Pat the vegetables dry once more, then lightly dust with flour, tapping off any excess.
This thin layer helps the batter adhere better to the vegetables.
Dip each floured vegetable into the batter, ensuring even coverage. Carefully place it into the hot oil, avoiding overcrowding.
Fry until crispy but not golden brown.
Remove the fried vegetables with a slotted spoon or spider skimmer. Place them on a wire rack over a baking sheet to drain excess oil.
Serve immediately with the matcha salt for dipping.
Tempura batter is not salty or seasoned, so additional saltiness must be added. Even if you do not make matcha salt, dip it in plain salt or a “tentsuyu” tempura dipping sauce. Keep in mind that most store-bought tentsuyu is not plant-based, but you can adapt my tentsuyu recipe using kombu and shiitake dashi.
How to Store
Proper storage is essential for maintaining the crispy texture of shojin age. You can refrigerate leftovers for a short time, but freezing is the best way to store them.
To freeze, let the tempura cool completely, then arrange them in a sealable bag so that they do not overlap, remove the air, and put them in the freezer. You can keep frozen shojin age in the freezer for up to a month.
When you’re ready to enjoy it, defrost it and reheat it in a toaster oven or a frying pan to restore that crispness. Just a heads-up: Don’t use the microwave, as it will make the tempura soggy.
I hope you enjoy this Shojin Age recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!
More Plant-Based Japanese Recipes
Eggless Vegetable Tempura (Shojin Age with Matcha Salt)
Equipment
- Japanese-style fryer
- Mesh spoon
Ingredients
Shojin Age Tempura Batter
- 175 ml water chilled
- 60 ml carbonated water chilled
- 95 g cake flour plus extra for dusting
- 30 g cornstarch
- 15 ml rice vinegar
- 3 ice cubes
- ½ tsp baking powder
- cooking oil for deep frying
Vegetable Suggestions
- 1 Japanese sweet potato (satsumaimo) cut into thick rounds
- 1 king oyster mushroom (eryngii) quartered lengthways
- 6 asparagus halved
- 100 g bamboo shoots cut lengthways
- 8 slices lotus root (renkon) pre-boiled
Matcha Salt
- ½ tbsp salt
- ½ tsp matcha powder
Instructions
- Start by chilling 175 ml water and 60 ml carbonated water (preferably unopened) in the refrigerator. Measure 95 g cake flour and 30 g cornstarch into a bowl and chill in the freezer for 30 minutes.
- In the meantime, wash, dry, and cut your vegetables according to the ingredients list.
- Once your batter ingredients are thoroughly chilled, start heating your cooking oil to 170 °C (338 °F) to 180 °C (356 °F). While it's heating, pour the water and sparkling water into a bowl, then add 15 ml rice vinegar and 3 ice cubes.
- Pour the cake flour, cornstarch and ½ tsp baking powder into a sifter, then sift it into the water one-third at a time, gently mixing by drawing crosses with chopsticks.
- The batter is ready once there is no more dry flour. Be careful not to overmix, tempura batter should be a bit lumpy (not smooth).
- Once your oil is hot, dust your ingredients with cake flour and dip them in the batter before placing them straight into the oil.
- Cook each type of ingredient in separate batches for even cooking. Most vegetables take 2-3 minutes, root vegetables will take 2-4 depending on thickness. Leaves (like perilla) and nori will take about 30 seconds.
- Once light and crispy, transfer to a wire rack to drain the excess oil.
- Take a small bowl and sift in ½ tsp matcha powder. Add ½ tbsp salt and mix well to make the matcha salt for dipping.
- Serve immediately and enjoy!
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