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Our Family's Recipe For Forever Crispy Tempura Batter

Our Family's Recipe For Forever Crispy Tempura Batter

This batter stays light and crispy even when cold, so I recommend it for bento lunchboxes.

Ingredients

Cake flour
1 cup (200 ml)
Katakuriko
2 tablespoons
Salt
a pinch
★ Ice water
150 ml
★ Vinegar
30 ml
★ Cooking sake
10 ml

Steps

1. Sift the katakuriko and cake flour together.
2. Add the ★ ingredients and salt to the sifted flours, and mix in with cooking chopsticks using a cutting motion. The mixture can still be floury when you're done. Do not over-mix it, or it'll activate the gluten in the flour, preventing the batter from turning out light and crisp.

Story Behind this Recipe

There are many ways to make tempura batter, and I've tried a lot of methods, but this is what I've settled on in the end.