Tempura Batter Recipe

2022-11-06

By Sushi Master

Japanese Cuisine

Appetizer

Make traditional Japanese tempura with this easy recipe for tempura batter. Perfect for frying vegetables and seafood, this batter yields crispy and light tempura every time.

Pitfalls on Tempura Batter

 Temperature of the ingredients: The ingredients for Tempura batter, such as flour and water, should be at the same temperature for a smooth and consistent batter. Therefore, maintaining the temperature of the ingredients can be a challenge, especially in hot or humid environments.

 Overmixing the batter: Overmixing the batter can cause gluten formation, which can lead to tough and chewy Tempura. Therefore, it is crucial not to overmix the batter to keep it light and crispy.

 Consistency of the batter: The batter should be neither too thick nor too thin, and it should adhere well to the ingredients without being too heavy. Striking the right balance between the ingredients can be challenging.

 Oil temperature: The oil for frying Tempura should be hot enough to cook the ingredients quickly and evenly without burning the batter. However, overheating the oil can lead to burnt Tempura, while under-heating the oil will result in an oily and greasy texture.

 Quality of the ingredients: Quality ingredients make a big difference in the flavor and texture of Tempura. Choosing the right vegetables, seafood, and meats that are fresh and at the peak of their season can be challenging but essential.

 Serving and presentation: Serving Tempura at the right temperature and with the right dipping sauce is crucial. Arranging the Tempura on a plate in an aesthetically pleasing manner can also be challenging, especially for perfectionists.

Ingredients

• 1 cup all-purpose flour (mugi-ko)

• 1/2 cup cornstarch (katakuriko)

• 1 tsp baking powder (bēkingu paudā)

• 1/2 tsp salt (shio)

• 1 cup chilled sparkling water (tansan-su)

• vegetable oil for frying (abura)

Instructions

1. In a mixing bowl, combine flour, cornstarch, baking powder, and salt. Mix well.

2. Slowly pour in chilled sparkling water while stirring the mixture.

3. Keep stirring until the batter becomes smooth and few lumps remain.

4. Heat vegetable oil in a deep pan or wok.

5. Dip vegetables or seafood into the batter, making sure to coat them well.

6. Carefully place the coated items into the hot oil and fry until golden brown.

7. Use a slotted spoon to remove the tempura from the oil and drain on a paper towel.

8. Serve hot with tentsuyu dipping sauce (soy sauce, mirin, and dashi) and garnish with grated daikon or ginger.

Preparation Time 10 min

Cook Time 15 min

Total time 25 min

Nutrition Facts

Calories: 200

Fat: 2 g

Saturated Fat: 0 g

Carbohydrates: 43 g

Fiber: 1 g

Sugar: 0 g

Protein: 4 g

Use this traditional Japanese tempura batter to fry up your favorite seafood and vegetables. Share your delicious creations on social media using the hashtags #hivercipes #tempura #JapaneseFood #Vegetables #Seafood #Crispy #Light #Tentsuyu #SparklingWater