Japanese Very Light Tempura Batter Food
TEMPURA BATTER
I found this recipe on a cornstarch box in 1982 and what a great recipe. It is not only easy, but saves money not having to buy it ready made. I use it for cut up vegetables, fish and onion rings.
Provided by pressurecooker
Categories Healthy
Time 10m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- In bowl mix first 5 ingredients; add water and egg and then stir till smooth,.
- This batter is enough for 4 cups vegetables or 1 pound of fish or meat cut up.
EASY TEMPURA BATTER RECIPE
This quick and easy authentic Japanese tempura batter requires only egg, ice water, and flour. Follow a few simple steps and you'll get excellent results.
Provided by Setsuko Yoshizuka
Categories Appetizer Side Dish Ingredient
Time 15m
Number Of Ingredients 4
Steps:
- Gather the ingredients.
- In a small bowl, sift the flour once or twice to remove any clumps and to make it light and soft. Set aside.
- In a separate medium bowl, gently beat egg until the yolk and egg whites are just barely incorporated.
- Combine the water and ice cubes in a cup. Using a strainer, strain the water (you should have 1 cup of ice-cold water) and add it to the bowl with the beaten egg. Make sure you do not actually add ice cubes to the tempura batter.
- Add the sifted flour into the bowl with the egg and water mixture and lightly combine the flour using chopsticks . Be careful not to overmix the batter; it should be a little lumpy.
Nutrition Facts : Calories 88 kcal, Carbohydrate 16 g, Cholesterol 31 mg, Fiber 1 g, Protein 3 g, SaturatedFat 0 g, Sodium 15 mg, Sugar 0 g, Fat 1 g, ServingSize 2 cups batter (2 servings), UnsaturatedFat 0 g
JAPANESE VERY LIGHT TEMPURA BATTER
Wonderfully delicate batter and easy to make. Use it for cut up vegetables, shrimp and other seafood. Make sure the vegetables are dry before dipping in the batter. This is best made just before using.
Provided by Jangomango
Categories Vegetable
Time 5m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 4
Steps:
- Break the egg into a bowl containing the iced water and whisk until frothy.
- Add baking soda and flour.
- Beat until the flour is just mixed in.
- Do not over beat.
- Batter should be so thin that the merest wisp clings to the vegetables dipped in it.
- If it seems too thick, add a little more iced water, and keep the batter cold.
TEMPURA BATTER
Seltzer water makes Japanese-style Tempura Batter light and airy. This recipe from Food Network Kitchen is perfect for frying vegetables, meats and seafood.
Provided by Food Network Kitchen
Number Of Ingredients 4
Steps:
- Combine all ingredients. Use as batter for meats and vegetables.
AUTHENTIC JAPANESE TEMPURA BATTER (WITH SECRET TIPS!)
How to make authentic light and crispy Japanese tempura batter. (Enough batter for 3-4 servings of tempura.)
Provided by Yuto Omura
Categories Sides
Time 55m
Number Of Ingredients 6
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!
FANTASTIC CRISPY TEMPURA BATTER
Whenever I have tempura at a restaurant it is always so light and crispy, the boxed store-bought stuff is okay providing you rush to the table within minutes to eat it or it gets soggy and soft, I have tryed many tempura recipes over my 35 years of cooking I have to say this one is the best, it produces a very light crispy coating that holds up well --- I have used this to make tempura veggies and froze them after deep-frying in this batter, and just reheated them in a small amount of oil, also with bite-size meaty pieces of fish and with about 15 large peeled shrimp cooked about 3 minutes --- remember the tempura must sit out at room temperature for 10 minutes before using, If you want to make a double recipe of tempura, then make two exact recipes using two separate bowls, do NOT double the recipe and make it all in one bowl it will not work --- use only rice flour for this anything else will not work the same and use only a light-coloured beer.
Provided by Kittencalrecipezazz
Categories Asian
Time 23m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl whisk beer with the rice flour until very smooth.
- Add in salt and garlic powder and cayenne (if using).
- Let sit out at room temperature for 10 minutes.
- Heat oil to 375 degrees.
- Dredge the fish or veggies into the batter coating completely with batter, letting any excess drip off.
- Deep-fry turning once until golden (about 3 minutes).
- Transfer to a piece of brown paper (a brown paper bag will do for this!).
- Season with seasoning salt.
LACY TEMPURA BATTER
Make and share this Lacy Tempura Batter recipe from Food.com.
Provided by Cherie B.
Categories Asian
Time 10m
Yield 2 1/4 cups, 4 serving(s)
Number Of Ingredients 5
Steps:
- In a medium bowl, combine cake flour, cornstarch and baking powder.
- In a small bowl, mix white white and 1 cup ice cold water.
- Pour into dry ingredients, leaving batter lumpy and undermixed.
- If batter becomes too smooth, sprinkle in some extra cake flour.
- Add extra ice cold water depending on how thick or thin youe desire.
Nutrition Facts : Calories 159.1, Fat 0.3, Sodium 62, Carbohydrate 34.2, Fiber 0.7, Sugar 0.2, Protein 3.7
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