Tenkasu Batter Recipe

2022-11-12

By Sushi Master

Japanese Cuisine

Appetizer

Make traditional Japanese tenkasu with this easy recipe for tenkasu batter. Perfect as a topping for various dishes, this batter yields crispy and delicious tenkasu every time.

Pitfalls on Tenkatsu Batter

 Preparing tenkasu: Tenkasu, a type of tempura batter, is traditionally made using leftover tempura crumbs. However, if you don't have leftover crumbs, making your own can be time-consuming and requires a frying process to make them right.

 Consistency of the batter: Achieving the right consistency for tenkasu batter can be challenging. You want a smooth and lump-free batter that is thin enough to coat the food evenly but thick enough that it does not become too heavy or clumpy. Too thin of a batter can make the tenkasu too thin and brittle, while too thick of a batter can make it too heavy and oily.

 Temperature control: Maintaining the right frying temperature is crucial for preventing the tenkasu from becoming too greasy or not crispy enough. Frying at too low a temperature can cause the batter to absorb excess oil, while too high of a temperature can cause the batter to brown too quickly on the outside while leaving the inside undercooked.

 Keeping the batter cold: Keeping the tenkasu batter cold can help it adhere better to food without becoming too thin or sticky. Chilling the batter in the refrigerator for 10 to 15 minutes before use can help achieve the ideal consistency and texture.

 Choosing the right foods: Tenkasu batter works best with foods that are relatively dry and not too thick. Meats, vegetables, and seafood are all good choices for tenkasu batter, but thicker items, such as fish filets or chicken breasts, may require special attention to ensure the batter cooks through evenly while maintaining its crispiness.

 Proper draining: Once the tenkasu is fried, it's important to let it drain on a wire rack or paper towels to remove excess oil. If it stays in the oil too long, it may lose its crispiness. Additionally, it's best to serve the tenkasu as soon as possible after cooking to maintain its crispy texture.

Ingredients

• 1 egg (tamago)

• 1/4 cup all-purpose flour (mugi-ko)

• 1/2 cup cornstarch (kōn sutāchi)

• 1 tsp baking powder (bēkingu paudā)

• 1/2 tsp salt (shio)

• 1/2 cup water (mizu)

• vegetable oil for frying (abura)

Instructions

1. In a mixing bowl, beat egg together.

2. In a separate bowl, combine flour, cornstarch, baking powder, and salt. Mix well.

3. Slowly pour in water while stirring the mixture. Mix until smooth.

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

5. Using a spoon, drop small amounts of the batter into the hot oil and fry until golden brown and crispy.

6. Use a slotted spoon to remove the tenkasu from the oil and drain on a paper towel.

7. Serve hot or cold as a topping for soups, rice bowls, or other savory dishes.

Preparation Time 10 min

Cook Time 10 min

Total time 20 min

Nutrition Facts

Calories: 150

Fat: 8 g

Saturated Fat: 1 g

Carbohydrates: 17 g

Fiber: 1 g

Sugar: 0 g

Protein: 2 g

Use this traditional Japanese tenkasu batter as a topping for soups, rice bowls, or other savory dishes. Share your creations on social media using the hashtags #hivercipes #tenkasu #JapaneseFood #Toppings