Follow these steps for perfect results
Cake flour
Baking powder
Sake
Vinegar
Cold water
Ice
cubes
Combine cake flour and baking powder in a bowl.
Add sake and vinegar to the flour mixture.
Gradually add cold water, mixing in a circular motion with chopsticks.
Add ice cubes to chill the batter.
Refrigerate the batter for at least 5 minutes.
Prepare your tempura ingredients by chopping them into appropriate sizes.
Refrigerate the prepared tempura ingredients until ready to fry.
Heat oil to the appropriate frying temperature (around 350°F or 175°C).
Gently mix the batter before coating the ingredients, it's okay if lumps remain.
Coat the tempura ingredients in the batter.
Carefully place the battered ingredients into the hot oil.
Fry until golden brown and crispy.
Remove from oil and drain excess oil on a wire rack or paper towels.
Serve immediately.
Expert advice for the best results
Keep all ingredients cold for best results.
Do not overmix the batter; some lumps are okay.
Use fresh oil for frying.
Everything you need to know before you start
15 minutes
Batter can be made a few hours in advance and stored in the refrigerator.
Serve immediately on a plate or atop rice.
Serve with tempura dipping sauce (tentsuyu).
Serve with grated daikon radish and ginger.
Enhances the umami flavors.
Cleanses the palate.
Discover the story behind this recipe
A popular dish in Japanese cuisine, often enjoyed during special occasions and festivals.
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