Authentic Japanese Tempura Batter (with secret tips!)
https://sudachirecipes.comTurn your favorite ingredients into delicious tempura with this light, crispy Japanese tempura batter! Using my tips and tricks, you can achieve perfect tempura every time!
Ingredients
- 200 ml cold water
- 100 ml sparkling water
- 30 g potato starch or corn starch
- 150 g cake flour
- 1 medium egg(s) medium sized, chilled
- cooking oil for frying, vegetable, canola, peanut or white sesame
Instructions
- Measure out 200 ml cold water into a jug and place it in the fridge for 20-30 minutes. Place 100 ml sparkling water in the fridge too. (Preferably an unopened bottle.)
- Sift 30 g potato starch and 150 g cake flour into a bowl. Mix them and place the bowl in the freezer for 20-30 minutes.
- While you wait for the water and flour to chill, prepare your tempura ingredients by washing, cutting, and drying them with kitchen paper to remove any excess moisture.
- Once 30 minutes have passed, start preheating your oil to 180 °C (356 °F).
- Pour the chilled water and 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 sifted flour and 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, brush off the excess and then dip them in the batter.
- Carefully place the battered ingredients straight into the oil and fry until crispy but before they turn golden. (I recommend frying one type of ingredient at a time to ensure even cooking.)
- Once cooked, place on a wire rack to allow the excess oil to drip off.
- Serve and enjoy!