Best 7 Japanese Very Light Tempura Batter Recipes
Japanese tempura is a delectable dish that enchants the palate with its crispy, airy batter and an array of delectable fillings. However, achieving the perfect tempura batter can be a culinary conundrum, often resulting in dense, soggy coatings. This comprehensive guide will unveil the secrets to crafting an exceptionally light and ethereal tempura batter, ensuring that your culinary creations attain the epitome of crispiness and flavor.
Check out the recipes below so you can choose the best recipe for yourself!
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.
TEMPURA BATTER
Easy and delightful results every time. Using the egg whites only results in the light color of the finished product.
Provided by Daddy Cooks
Time 10m
Yield 6
Number Of Ingredients 3
Steps:
- Beat egg whites in a bowl until frothy. Fold flour and cold water into egg whites until batter is just barely mixed.
Nutrition Facts : Calories 81.2 calories, Carbohydrate 16 g, Fat 0.2 g, Fiber 0.6 g, Protein 3.4 g, Sodium 19.7 mg, Sugar 0.1 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.
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
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!
BASIC TEMPURA BATTER
This tempura mix can be used to batter vegetables, anchovies, sage leaves or squid - perfect for creating deep-fried party snacks.
Provided by Sophie Godwin - Cookery writer
Categories Snack, Treat
Time 5m
Number Of Ingredients 4
Steps:
- To make the batter, mix the flours with a pinch of sea salt. Whisk in the sparkling water and crushed ice then you are ready to use.
Nutrition Facts : Calories 91 calories, Fat 0.2 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 21 grams carbohydrates, Fiber 0.3 grams fiber, Protein 0.8 grams protein, Sodium 0.13 milligram of sodium
ULTIMATE TEMPURA BATTER & TENTSUYU DIPPING SAUCE
I got this recipe out of an authentic Japanese Cuisine book, I tried it because it was simple and seemed legit and it was WONDERFUL! My whole, non-cultural family loved it, even my brother who hardly eats anything (besides mac & cheese and McDonald's) said it was awesome! EDIT: Site editors added complementary sauce recipe on 10/4/21.
Provided by Esuka
Categories Vegetable
Time 35m
Yield 25-35 vegetable pieces
Number Of Ingredients 6
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.
Nutrition Facts : Calories 36.5, Fat 0.4, SaturatedFat 0.1, Cholesterol 13.3, Sodium 45.1, Carbohydrate 6.8, Fiber 0.2, Sugar 0.1, Protein 1.2
Tips:
- Use ice-cold water to make the batter. This will help the batter stay light and crispy.
- Add an egg yolk to the batter for a richer flavor.
- Use a light hand when mixing the batter. Over-mixing will make the batter tough.
- Let the batter rest for at least 15 minutes before using. This will allow the flour to absorb the liquid and create a smooth batter.
- Dip the vegetables or seafood in the batter just before frying. This will help prevent the batter from becoming soggy.
- Fry the tempura in hot oil (350°F) until golden brown. This will take about 2-3 minutes.
- Serve the tempura hot with your favorite dipping sauce.
Conclusion:
Japanese very light tempura batter is a delicious and easy way to enjoy your favorite vegetables and seafood. With just a few simple ingredients, you can create a light and crispy batter that will make your tempura a hit. So next time you're looking for a quick and easy meal, give Japanese very light tempura batter a try. You won't be disappointed!
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