Homemade Agedama (Tempura) Fried Batter Bits

Name: Homemade Agedama (Tempura) Fried Batter Bits
Cuisine: American
Ingredients: 15 grams Cake flour (or tempura flour); 1 1/2 tbsp Water; 1 Deep frying oil that you've used several times

cookpad.japan @cookpad_jp

I heard that someone was trying to make nameko mushroom tofubut was having trouble making agedama tempura bits, so I decided to post how I make mine.

If the frying oil is too high (above 190°C), it might be dangerous as the agedama batter bits might splatter. So be sure to deep-fry in oil over medium high. You can add sakura shrimps, ao-nori, or sesame seeds to the batter, and they will be delicious. Enjoy in many dishes. Recipe by Harapekosuke

I heard that someone was trying to make nameko mushroom tofubut was having trouble making agedama tempura bits, so I decided to post how I make mine.

cookpad.japan @cookpad_jp

I heard that someone was trying to make nameko mushroom tofubut was having trouble making agedama tempura bits, so I decided to post how I make mine.

Saved

Ingredients

15 gramsCake flour (or tempura flour)
1 1/2 tbspWater
1Deep frying oil that you've used several times

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Steps

1

In a bowl, add the flour and water, and mix until there are no lumps. Easy!
2

Heat the oil to 170-180°C. Leave some batter on the whisk and gently tap the edges of the pan. The batter will form into small tempura bits without creating big lumps. Once they are nice and crisp, just drain off the excess oil and they're done.
3

Since this recipe uses recycled deep frying oil that has been used several times, they are good enough as-is even if you don't use tempura flour. The batter bits absorbs the great flavor from your previous fried dishes. The recipe doesn't call for eggs, so you don't need to worry about your cholesterol intake. But of course, you can use tempura flour (with water and egg) instead.