No Store-Bought Tempura Batter Needed: Homemade Tempura Batter

Name: No Store-Bought Tempura Batter Needed: Homemade Tempura Batter
Ingredients: portions Amounts in 【】 are for small, lunchbox-sized; 1 cup (about 120 grams) 【1/4 cup (about 30 grams)】 ● all-purpose flour; 2 tablespoons (about 16 grams) 【1/2 tablespoon (about 4 grams)】 ● cornstarch; 2 pinches 【a little】 ● salt; 2/3 cup water (150 ml) 【2 1/2 tablespoons (about 37 ml)】 ▲ water; 2 1/2 tablespoons vinegar (35 ml) 【1 1/2 teaspoons (about 7 ml)】 ▲ vinegar; as needed all-purpose flour; Vegetables, meat, fish, or other ingredients of your choice; as needed oil for frying

ぱんこ６２５ @y625

神奈川県

You can easily make crispy tempura at home, just like at a restaurant!
On January 29, 2012, this recipe was featured for the second time.
Recipe background:
I adapted the measurements from a recipe I saw on TV.

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Ingredients

portionsAmounts in 【】 are for small, lunchbox-sized
1 cup(about 120 grams) 【1/4 cup (about 30 grams)】 ● all-purpose flour
2 tablespoons(about 16 grams) 【1/2 tablespoon (about 4 grams)】 ● cornstarch
2 pinches【a little】 ● salt
2/3 cupwater (150 ml) 【2 1/2 tablespoons (about 37 ml)】 ▲ water
2 1/2 tablespoonsvinegar (35 ml) 【1 1/2 teaspoons (about 7 ml)】 ▲ vinegar
as neededall-purpose flour
Vegetables, meat, fish, or other ingredients of your choice
as neededoil for frying

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Steps

1

Add all the ● ingredients to a bowl and mix with a whisk. Combine the ▲ ingredients in a separate container.
2

Pour the ▲ mixture into the bowl with the ● ingredients and gently mix. It's okay if the batter is still a little lumpy.
3

Lightly coat your ingredients with flour, dip them in the batter from step 2, and fry in hot oil.
4

Tip from ichimai: For ingredients that cook quickly (like shishito peppers), the batter may retain a bit of vinegar flavor. If you prefer, use half the amount of vinegar.