Recipe of Award-winning Tempura Batter - Crunchy and Crispy Even Cold

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, tempura batter - crunchy and crispy even cold. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Tempura Batter - Crunchy and Crispy Even Cold is one of the most favored of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look wonderful. Tempura Batter - Crunchy and Crispy Even Cold is something that I’ve loved my whole life.

To cook thin ingredients, such as shiso leaves, lightly coat the back in flour, then dip in the batter and deep fry. 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. Tempura is best served hot with salt or tempura dipping sauce and is often garnished with grated daikon radish.

To begin with this particular recipe, we must prepare a few components. You can have tempura batter - crunchy and crispy even cold using 7 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Tempura Batter - Crunchy and Crispy Even Cold:

1. Make ready 200 ml ●Water
2. Prepare 1 ●Egg
3. Prepare 10 grams ●Salt
4. Get 5 cubes ●Ice
5. Take 65 grams Cake flour
6. Get 65 grams Katakuriko
7. Prepare 1 tsp Baking powder

This tempura batter turns out perfect using ice-cold water mixed with the rest of these ingredients every time, it's full proof. This batter goes great with anything you use to dip with it. It will easily coat vegetables, fish, meats and even dipping Monte Cristo Sandwiches! One batter for everything you will ever fry and it's easy and delicious!

Instructions to make Tempura Batter - Crunchy and Crispy Even Cold:

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.

It will easily coat vegetables, fish, meats and even dipping Monte Cristo Sandwiches! One batter for everything you will ever fry and it's easy and delicious! To achieve crispy and crunchy tempura batter is to use Japanese mayonnaise. If you can not get Japanese mayonnaise, it can be omit. Instead of using Japanese mayonnaise, make all other batter ingredients really cold.

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