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Tempura Batter - Crunchy and Crispy Even Cold

Tempura Batter - Crunchy and Crispy Even Cold

This is a recipe batter that stays crispy, even when lightly dredged.
Since the batter isn't thick, these don't require an excessive amount of oil for deep frying.

Ingredients: 5 servings

●Water
1 cup (200 ml)
●Egg
1
●Salt
10 g (2/3 tablespoon)
●Ice
5 cubes (about 60 g)
Cake flour
65 g (a heaping 1/2 cup)
Katakuriko
65 g (1/2 cup)
Baking powder
1 teaspoon (4 g)
Oil for deep frying

Steps

1. Combine the ● ingredients in a bowl and stir.
2. Add all of the dry ingredients and mix. Do not thoroughly mix the egg.
3. Heat the oil for deep frying at a slightly low temperature (160℃). To cook thin ingredients, such as shiso leaves, lightly coat the back in flour, then dip in the batter and deep fry.
4. Next, fry the starchy vegetables, such as potatoes, then chicken or other meats. When frying potatoes, start at a low temperature, then increase to a high temperature for a crispy finish.
5. Next, at a high temperature, lightly coat the fish in flour, then the batter, then deep fry at a slightly high temperature. Seafood should be deep fried very quickly.
6. These are the ingredients that need to be cooked quickly. As long as you don't wrap the tempura in plastic wrap, even shiso leaves remain nice and crispy.
7. I recommend lightly reheating in an oven, not in the microwave. This will make them crispy.

Story Behind this Recipe

This is a tempura batter recipe that I created after a lot of trial and error.
It's popular in my home, since the tempura doesn't become stale even a while after serving.
I recommend this recipe for people with family members who eat at different times.