Crispy and Light Tempura Batter

Crispy and Light Tempura Batter

A quick recipe that'll give you successful results each time.

Ingredients: plenty (haha)

Cake flour
95 g
Baking powder
5 g
Ice cubes
160 ml
1 tablespoon


1. Sift the cake flour and baking powder together.
2. Mix the ice cubes, water and sake together. Add the sifted flour and baking powder to this in one go, mix it around with cooking chopsticks about 10 times, and it's done!
3. With this amount of batter I can fry 6 shrimp, 200 g of kabocha squash, 6 shiitake mushrooms, 1 packet of maitake mushrooms, 150 g of bamboo shoot, and 1/2 an onion. That's a lot, so if you're just frying a small amoung you can use less than half the amount of batter!

Story Behind this Recipe

I often see instructions like "Chill the water used for the batter in the refrigerator", but with that method the batter becomes lukewarm as you use it; plus it's a pain in the rear to chill the water before using it. If you use ice cubes you just have to drop them in the batter to keep it cool until the ends and it's easy! as long as you can master the batter, you can use any ingredients you like to fry in it.