Japanese Very Light Tempura Batter
- Ready In:
- 5mins
- Ingredients:
- 4
- Yields:
-
2 cups
- Serves:
- 8
ingredients
- 1 egg
- 1 cup very very cold water
- 1⁄8 teaspoon baking soda
- 3⁄4 cup all-purpose flour or 3/4 cup tempura flour (3 oz)
directions
- 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.
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Reviews
-
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.
-
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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RECIPE SUBMITTED BY
Jangomango
Australia