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Stays Crispy! Our Family's Tempura

Stays Crispy! Our Family's Tempura

If you add a little vinegar and use no eggs in the batter, the resulting tempura will be crispy even when it's cold! You can make tempura with anything you have at home!

Ingredients: 2 servings

For the batter:
Cake flour
1 rice bowl's worth (100 g)
Ice cubes
3-4
Water
70-100 ml
Vinegar
1 teaspoon
Main ingredients
as you like

Steps

1. Prepare the ingredients: Prepare ingredients such as shrimp, squid, chikuwa, wiener sausages, lotus roots, kabocha squash, sweet potato, shiitake mushrooms, shishito peppers or bell peppers.
2. Make the batter: Combine all ingredients, mix quickly 2-3 times. Make sure it's slightly floury (leave some powder unmixed).
3. Deep-fry the tempura over medium to high heat, depending on what ingredients you use. If you notice that the flouriness of the batter is starting to go away, add in some cake flour. Make more of the batter if you don't have enough, and continue deep-frying.
4. Here's a healthier kaki-age tempura using a whole carrot that's not deep fried. Shred the carrot and top with half of the listed batter ingredients to coat it, and pan fry using 4 tablespoons of oil.

Story Behind this Recipe

I wanted to think of a recipe to make crispy and delicious tempura!