Japanese Very Light Tempura Batter
Discover the secret to authentic, restaurant-quality tempura with this Japanese Very Light Tempura Batter recipe. Perfectly crafted for a crisp, airy coating, this batter combines all-purpose flour, cornstarch, and baking powder for structure, while ice-cold water and a touch of egg yolk ensure feather-light results. Unlike heavy batters, this delicate mixture is intentionally kept slightly lumpy and chilled with ice cubes to lock in that signature crunch. Whether you're frying vegetables, seafood, or even tofu, this 10-minute, quick-to-prepare batter clings effortlessly and fries to golden perfection. Pair your tempura creations with a flavorful tentsuyu dipping sauce or a sprinkle of salt for a taste of Japan at home. Ideal for those seeking an easy yet authentic tempura recipe for family meals or elegant gatherings, this is your go-to guide for achieving culinary brilliance in every crispy bite!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1 cup ice-cold water
- 1 large egg yolk
- 2 cubes ice cubes
Instructions
In a medium mixing bowl, combine the all-purpose flour, cornstarch, and baking powder. Mix well to evenly distribute the dry ingredients.
In a separate bowl, beat the egg yolk gently with a fork. Add the ice-cold water to the egg yolk and stir lightly. Place 2 ice cubes into this liquid mixture to ensure it remains very cold.
Slowly pour the wet mixture into the dry ingredients. Using chopsticks or a fork, stir gently to combine. Do not overmix; the batter should be lumpy and slightly thin, as this will help create a light, crispy texture.
Heat your oil of choice (vegetable, canola, or peanut oil) in a deep frying pot to 350°F (175°C). Prepare your ingredients to be fried by drying them thoroughly.
Dip the prepared ingredients, one at a time, into the batter, allowing any excess to drip off.
Carefully place the battered item into the hot oil and fry until lightly golden and crisp, usually 2-3 minutes. Avoid overcrowding the pot to maintain the oil temperature.
Remove the fried tempura using a slotted spoon or tongs and place on a wire rack or paper towel to drain excess oil.
Serve immediately with dipping sauces such as tentsuyu or a sprinkle of salt for optimal crispiness and flavor.
Nutrition Facts
Calories |
572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.7 g | 7% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 184 mg | 61% | |
| Sodium | 546 mg | 24% | |
| Total Carbohydrate | 110.1 g | 40% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 0.4 g | ||
| Protein | 15.6 g | 31% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 36 mg | 3% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 126 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
