Authentic Tempura Batter Recipes

TEMPURA BATTER

Steps:

• Combine all ingredients. Use as batter for meats and vegetables.

AUTHENTIC JAPANESE TEMPURA BATTER (WITH SECRET TIPS!)

Steps:

• Measure out 200ml of water into a jug and place it in the fridge for 20-30 minutes. Place sparkling water in the fridge too. (Preferably an unopened bottle.)
• Sift 30g potato starch and 150g cake flour into a bowl. Mix them and place the bowl in the fridge for 20-30 minutes.
• While you are waiting for the water and flour to chill, prepare your tempura ingredients by washing, cutting and drying them with a paper towel.
• Once 30 minutes have passed, start preheating your oil to 180C (356F).
• Pour the chilled water and 150ml of chilled sparkling water into a bowl.
• Crack the egg into the bowl and whisk. (If bubbles or foam forms on top, scoop it out with a spoon.)
• Add the flour/starch one third at a time, gently drawing crosses through the mixture with the chopsticks to incorporate it. (Do not whisk or over mix.)
• Test your oil by adding a drop of batter, if it sizzles and floats you're ready to fry.
• Coat your ingredients in a thin layer of flour and then dip them in the batter.
• Carefully place them into the oil and allow to fry until crispy but before they turn golden. (I recommend frying each different ingredient in a batch to ensure even cooking.)
• Once cooked, place on a wire rack to allow the excess oil to drip off.
• Serve and enjoy!

ULTIMATE TEMPURA BATTER & TENTSUYU DIPPING SAUCE

Steps:

• In a large bowl place the egg yolks.
• Add iced water gradually, stirring (preferably with hashi(chopsticks)) and blending well.
• Add flour all at once, stir BRIEFLY; that is well enough to coat but leave the lumps and bumps!
• To fry vegetables heat a large frying pan with a half-inch oil (or more if necessary) and heat on high.
• Coat selected large vegetables in batter and fry for a minute or two on each side.
• To make the tentsuyu sauce, mix all three ingredients and serve in small dipping bowls.