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This is the best tempura batter I've tried. It stays on the vegetables, it gets crispy, it's light, it doesn't get greasy; it's perfect. Note to everyone using this - make sure your vegetables are ABSOLUTELY dry before dipping, or the batter has difficulty staying on. My mistake, and I know better, but I thought I'd caution everyone else. I was very happy with how these turned out, LL Bunny. Thank you.

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P4 January 04, 2003

I thinned it out a little more, adding maybe another 1/4 cup of water. Worked well for yams.

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Dr Nick November 01, 2013

Super easy, light batter! Thank you for sharing!

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sandoura28 November 19, 2012

This batter is very good. To the people who needed to add salt or spice it up...do you know aht Tempura is? The cooked food is dipped in a Tempura sauce made up of soy sauce (salty), dashi, mirn etc. It's not supposed to be a seasoned batter...ok? Anybody home?

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Iron Stomach February 12, 2010

Added salt and used this to batter some chicken tenders- yum! Will definitely use again.

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stonecoldcrazy May 18, 2009

Sure it needed salt, but my homegrown zuchini was delicious cooked in this batter. After trying one, I knew I wanted to add salt and did just a pinch (or so). Great light batter. I will use this recipe again!!

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Bleam5 November 16, 2006

I'm so sorry to rate this so low, but there were a few issues that kept me from going any higher. Number one, the batter was very, very bland. The next time I make tempura, I will be sure to season the flour very well. Number two, it was crisp immediately after removing it from the oil, but very quickly turned soft (even on completely towel dried shrimp.) It wasn't soggy, just soft. Again I'm sorry for the low rating, but in accordance with the new "don't review unless it's honest" policy, I just had to be truthful.

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-JL- September 16, 2003
Japanese Very Light Tempura Batter