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Chive Flower Japanese Tempura Recipe

What better way is there to prepare chive flowers than a little chive flower tempura? Chinese chives or garlic chives are a unique ingredient that makes this a really delicious Japanese tempura dish.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizers and Snacks
Cuisine: Japanese
Keyword: tempura
Servings: 4
Author: Kaitlin


  • 2 cups chive flowers (washed and trimmed of any debris)
  • 3 cups vegetable oil
  • 1 cup flour
  • 1 tablespoon cornstarch
  • 1 1/2 cups seltzer water
  • 2 tablespoons soy sauce
  • 1/4 cup water
  • 1/2 teaspoons sugar
  • 1 tablespoon mirin (sweet rice wine)
  • sea salt


  • First, prepare your chive flowers. These are Chinese chive flowers, which are white, rather than purple. But you can sub in regular Chive flowers. But if you have a chance, grow Chinese chives in your back yard. They grow like weeds! Heat your oil in a small, relatively deep pot to 375 degrees. (Another way to test oil temperature is to stick a bamboo chopstick into the oil. If bubbles start sizzling around the chopstick, the oil is ready).
  • While you're waiting for that, whisk together the flour, cornstarch, and seltzer water in a medium bowl. Prep the dipping sauce by combining the soy sauce, water, sugar, and rice wine.
  • Using a fork, coat the flowers in the batter. Gently tap the fork on the side of the bowl to get rid of the excess batter. Fry up to 5 flowers at a time. When they get just golden, transfer to a plate lined with a paper towel.
  • Sprinkle the hot tempura with a bit of sea salt as you fry, and serve immediately!