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No store-bought mix needed! Tempura Batter

4.4

(52 reviews)

Time

approx. 5mins

Here's a homemade tempura batter. This basic version uses cake flour and egg. Even beginners can aim for a light, crispy, professional-quality texture by following a few key points. Enjoy making tempura, kakiage (mixed vegetable and seafood fritters), or tendon (tempura rice bowl) at home with seasonal fish and vegetables!

Ingredients

  • pasteurized egg1
  • cold water150 ml
  • cake flour100 g
Cooking notes

Please Note

Do not eat the raw batter. Always coat your ingredients and fry them before eating.

Ingredients may vary by product and region. If you have food allergies or dietary restrictions, please review all ingredient labels carefully before cooking. Consult your doctor or a registered dietitian if you have any health concerns.

Instructions

1

Prep: Keep the ingredients chilled in the refrigerator until just before using.

Note:

Chilling them well helps suppress gluten development in the cake flour.

2

Crack the egg into a bowl and mix. Add the cold water and mix well. Add the cake flour and gently mix with cooking chopsticks.

Note:

After adding the flour, mix lightly so a few lumps still remain. Overmixing makes the batter heavy and keeps it from turning out crisp.