2022-11-12
By Tori Chef
Japanese Cuisine
Appetizer
Use the Instant Pot’s “Saute” function to cook your tenkasu batter ingredients, ensuring the flour and liquid mix smoothly without clumps. This gives you a consistent batter for making crispy tempura crumbles.
With an induction cooker, you can set and maintain the oil temperature to ensure your tenkasu crisps up perfectly. Heat your oil to about 350°F, and drop spoonfuls of the batter in, frying for about 2-3 minutes until golden and crispy.
Skip the deep fryer and use an air fryer for a healthier twist! Simply spoon small dollops of batter into the air fryer basket and cook at 375°F for 5-7 minutes for golden, crunchy tenkasu without excess oil.
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.
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.
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 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
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.
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.
Preparation Time 10 min
Cook Time 10 min
Total time 20 min