Authentic Japanese Tempura Batter Recipe (Complete Guide)

By Sudachi · 20 min

Ingredients

Instructions

1. Put the 150 ml cold water in a jug and chill for 20-30 minutes. Chill the 100 ml carbonated water too, preferably an unopened bottle.
2. Sift the 30 g cornstarch and 150 g cake flour into a bowl, mix, and freeze for 20-30 minutes.
3. While the water and flour chill, wash, cut and dry the tempura ingredients thoroughly with kitchen paper.
4. After 30 minutes, heat the cooking oil to 180 °C.
5. Pour the chilled water and carbonated water into a bowl.
6. Crack in the egg and whisk, skimming off any foam or bubbles with a spoon.
7. Take the flour mixture from the freezer and add it in thirds, gently cutting through with chopsticks. Do not whisk or overmix, to avoid gluten.
8. Add the 3 ice cubes to the batter.
9. Test the oil with a drop of batter: when it sizzles and floats, it is ready. Dust the ingredients in a thin layer of flour, shake off the excess, then dip in the batter.
10. Lower the battered pieces straight into the oil and fry until crisp but not yet golden.
11. Once crisp, light and cooked through, drain on a wire rack.
12. Serve with tentsuyu or salt.

Summarized from Sudachi's video. Watch it for the details.

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