Authentic home cooking from Japan, with US measurements. 
Tempura with Buckwheat Flour Batter
Buckwheat flour doesn’t contain gluten, so it’s less likely to get soggy and results in a crispier finish. You can use any ingredients you like.
Recipe background:
I saw on a restaurant menu that they offered tempura batter made with buckwheat flour for people with allergies, and it sounded delicious, so I decided to try making it myself.
Tempura with Buckwheat Flour Batter
Buckwheat flour doesn’t contain gluten, so it’s less likely to get soggy and results in a crispier finish. You can use any ingredients you like.
Recipe background:
I saw on a restaurant menu that they offered tempura batter made with buckwheat flour for people with allergies, and it sounded delicious, so I decided to try making it myself.
Open in Cookpad AppSteps
- 1
Add about 100 ml (about 1/3 cup plus 1 tablespoon) water to the beaten egg and mix well. Gradually add the egg mixture to the buckwheat flour, mixing until you reach your desired batter consistency. If needed, add more water.
- 2
Dip your chosen tempura ingredients into the batter, then fry in oil heated to about 340°F (170°C). Adjust the temperature based on the ingredients. Serve with salt or tempura dipping sauce.
- 3
For chicken tenders or chicken breast, marinate in garlic soy sauce or ginger soy sauce for about 5 minutes if you like, then dip in the batter and fry in slightly hotter oil.
- 4
For seafood like shrimp or squid, since the batter may not stick well, lightly dust with buckwheat flour or all-purpose flour before dipping in the batter, then fry in slightly hotter oil.
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