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Old 03-15-2019, 01:47 PM   #1
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ISO the best tempura batter

Iím an expert on tempura. Eating it, that is. Iíve never made it, though, perhaps because of my lack of confidence in frying generally (although Iím getting much better), or perhaps because Iíve heard so many times how difficult it is, and that itís just impossible to do well in a home kitchen. I know for a fact that it canít be impossible; literally millions of Japanese housewives make it as a matter of course.

Iíve read many recipes for tempura batter. The basics seem to be 1. The water must be very cold. The flour must be very gently incorporated, to reduce the formation of gluten. Variations include using seltzer or adding vodka, using a mixture of flour and cornstarch, and using rice flour instead of cornstarch.

If you make tempura regularly, and it turns out between very good and near perfect every time, please share your secrets with me!

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Old 03-15-2019, 01:50 PM   #2
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Also several recipes tend to suggest that a different batter is required for veggies and proteins, but I’ve never seen a chef prepare two different batters!
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Old 03-15-2019, 01:58 PM   #3
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If you make tempura regularly, and it turns out between very good and near perfect every time, please share your secrets with me!
Well, I can only add that I've done tempura just a couple or three times so far and they've turned out good, but not very good, using Kikkoman Tempura Batter Mix where you just add cold water. I should do the batter from scratch next time to see the difference.
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Old 03-15-2019, 02:16 PM   #4
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Well, I can only add that I've done tempura just a couple or three times so far and they've turned out good, but not very good, using Kikkoman Tempura Batter Mix where you just add cold water. I should do the batter from scratch next time to see the difference.
Here are the ingredients listed on the box of Kikkoman tempura batter:

Ingredients: Wheat Flour, Cornstarch, Leavening (Sodium Acid Pyrophosphate, Sodium Bicarbonate).

I’ve got all of those, except of course for the sodium acid pyrophosphate. But the ingredient list doesn’t include ratios, of course.
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Old 03-15-2019, 02:56 PM   #5
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The Japanese supermarket that I go to also has other brands of tempura batter mix that I can perhaps use next time before going scratch.
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Old 03-15-2019, 03:04 PM   #6
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For Japanese recipes, I go to Nami Chen.. "Just One Cookbook"

Here are her Tempura selections..

https://www.justonecookbook.com/?s=tempura

Ross
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Old 03-15-2019, 03:40 PM   #7
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For Japanese recipes, I go to Nami Chen.. "Just One Cookbook"

Here are her Tempura selections..

https://www.justonecookbook.com/?s=tempura

Ross
I love her site! It’s my go-to when looking for inspiration for Asian dishes.
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Old 03-15-2019, 03:47 PM   #8
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For Japanese recipes, I go to Nami Chen.. "Just One Cookbook"

Here are her Tempura selections..

https://www.justonecookbook.com/?s=tempura

Ross
You know, I did come across her recipe when I was trolling google for recipes. I stopped reading, though, when she used the phrase “golden brown.” The best tempura I’ve ever had was several shades short of “golden brown.”
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Old 03-15-2019, 03:48 PM   #9
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I love vegetable tempura, my favorite is renkon (lotus root). I didn't par boil the renkon and I thought they came out fine.... although a bit on the crunchy side.
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Old 03-15-2019, 03:59 PM   #10
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I love her site! Itís my go-to when looking for inspiration for Asian dishes.
I have made only about a dozen of her recipes. Each has been a success. A few are pretty regular repeats.

Ross
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