The Lightest Batter in the World
Tempura is the Japanese art of deep-frying, and when done right, it produces the lightest, crispiest batter imaginable. Unlike heavy beer batter, tempura batter is made with ice-cold water and flour, barely mixed — the lumps are intentional, creating an airy, shatteringly crisp coating.
Our Tempura Fish Udon
At Teriyaki Express, our Tempura Fish Udon features battered Basa fish, deep-fried to light crispiness and served over chewy udon noodles. The contrast is everything — the delicate, crunchy batter against the soft, chewy noodles, all tied together with sauce.
Why Basa Fish?
Basa is a mild, white-fleshed fish that holds up beautifully to frying. Its delicate flavour lets the tempura batter shine, and its texture stays moist even under a crispy crust. It's the same fish we use in our teriyaki fish and fish katsu dishes.
Tempura vs Katsu: What's the Difference?
Both are Japanese frying techniques, but they use different coatings:
- Tempura uses a light, icy batter — thin, airy, and delicate
- Katsu uses panko breadcrumbs — thick, crunchy, and substantial
If you want something light and crispy, go tempura. If you want something hearty and crunchy, go katsu. Both are delicious — it just depends on your mood.
