Classic Japanese Tempura Batter and Frying Guide

Name: Classic Japanese Tempura Batter and Frying Guide
Ingredients: 150 ml water; 150 g cake flour; 30 g cornstarch; shrimp; lotus root; asparagus; king oyster mushroom; lettuce leaves; 1 egg; 100 ml salted soda water; cooking oil; 1 PL mayonnaise; ice cubes

#tempura#Japanese cuisine#fried food#shrimp#Sudachi

Learn how to make authentic Japanese tempura with a crisp, light batter perfect for shrimp, vegetables, and more. This step-by-step guide covers preparing the batter with chilled ingredients, frying at the right temperature, and serving suggestions to enjoy tempura in the traditional way.

Ingredients extracted via AI

150 ml water150 g cake flour30 g cornstarchshrimplotus rootasparagusking oyster mushroomlettuce leaves1 egg100 ml salted soda watercooking oil1 PL mayonnaiseice cubes

Procedure generated via AI

Measure 150 ml of cold still water, ideally using a scale for accuracy, and chill it in the refrigerator for at least 30 minutes.
Sift 150 g of cake flour and 30 g of cornstarch through a fine mesh sieve into a bowl, then place the bowl in the freezer to keep the flour mixture cold while the water chills.
Prepare and pat dry the ingredients for tempura, such as shrimp, lotus root slices, asparagus, king oyster mushrooms, and lettuce leaves.
Heat cooking oil to about 180°C (356°F), using a high smoke point oil like rice oil or sesame oil; use a kitchen thermometer to monitor the temperature.
In a bowl, whisk 150 ml of the chilled water with one egg until frothy. Use a spoon to remove any excess foam from the egg whites.
Add 100 ml of chilled soda water or still water and gently fold in the flour mixture in thirds using a crosswise motion with chopsticks or a fork to avoid overmixing and gluten development.
Add a few ice cubes to the batter to keep it cold and help maintain the crispiness of the tempura coating.
To fry the shrimp, lightly dust them with flour, dip into the batter, and carefully place them into the hot oil. Fry for 2 to 3 minutes until light golden. Avoid crowding the pan.
Between batches, use a fine mesh skimmer to remove any batter bits from the oil to keep the oil clean and prevent off-flavors.
Fry other ingredients the same way—for example, mushrooms and asparagus together. Thoroughly pat dry lotus root slices before battering and fry until golden and crispy.