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Traditional Tempura Batter

2022-11-06

By Susi Master

Japanese Cuisine

Appetizer

3 Easy Ways to Make Perfect Tempura: Air Fryer, Instant Pot, and Induction Cooker Tips

How to Make Crispy Tempura in the Air Fryer with Less Oil

Skip the deep frying and use your air fryer to cook tempura! Preheat the air fryer to 375°F and cook your battered vegetables or shrimp for 8-10 minutes, flipping halfway through for a perfectly crispy texture without the excess oil.

Quick and Smooth Tempura Batter Using the Instant Pot’s ‘Sauté’ Function

Use the Instant Pot's "Saute" function to quickly cook your tempura batter ingredients, ensuring they are well-mixed and smooth. This helps you avoid any lumps and get a silky batter consistency.

Perfect Tempura Frying with an Induction Cooker: Consistent Temperature for Crispy Results

With an induction cooker, you can easily maintain the ideal frying temperature (350°F-375°F) for perfect tempura. Use a thermometer to keep the oil temperature consistent and prevent the batter from becoming soggy or greasy.

Tips and Suggestions 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.

Classic Tempura Batter Recipe

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.

Cooking Time

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

Regional Variations for Tempura Batter

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