Follow these steps for perfect results
Cake flour
Katakuriko
Salt
Water
Vinegar
Cake flour
for dusting
Oil
for deep-frying
Combine cake flour, katakuriko, and salt in a bowl.
Mix water and vinegar together.
Gradually pour the liquid mixture into the dry ingredients while whisking lightly.
Stop mixing while the batter is still slightly floury for a lighter tempura.
Lightly dust the ingredients you are frying with cake flour.
Dip the floured ingredients in the batter.
Fry in hot oil until golden and crispy.
Expert advice for the best results
Keep the batter cold for best results.
Do not overmix the batter.
Everything you need to know before you start
15 minutes
Batter can be made ahead of time and stored in the refrigerator for a few hours.
Serve immediately after frying on a wire rack to maintain crispiness.
Serve with tempura dipping sauce (tentsuyu).
Serve with grated daikon radish and ginger.
Complements the light and savory flavors.
Provides a refreshing contrast.
Discover the story behind this recipe
Tempura is a classic Japanese dish, often enjoyed on special occasions.
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