By simply replacing the egg in the batter with mayonnaise, you can make tempura that is usually difficult to fry perfectly, without the batter becoming sticky, resulting in a light and crispy texture.The origin of this recipeThis is a secret recipe for making crispy tempura using Kewpie mayonnaise. The emulsified oil in the mayonnaise disperses in the batter, making the moisture in the batter evaporate more easily, so you can achieve a crispy finish just by frying as usual.

Here's an easy recipe to make crispy tempura with mayonnaise. The emulsified oil in the mayonnaise disperses onto the coating and its moisture becomes easier to evaporate. That's why you get a more crispy result even if you follow your standard deep-fry routine for the tempura.Soaking the lotus root in water with a little vinegar gets rid of its bitterness and also makes them whiter. If you use cold water in the batter, it becomes even more crispy when deep-fried. Recipe by Kiyu-pi-mayone-zu.

This is a recipe I learned from my favorite izakaya (kind of Japanese pub). I loved it so much I made the ladies at the izakaya teach me, haha.

【Leftover Vegetables】I always make tempura with leftover vegetables♡ Crispy and crunchy leftover chrysanthemum tempura♪ When there's only a little, I want to eat a lot.The origin of this recipeUsing leftover vegetables♡

Thank you so much for 200 recipe reviews! The freshly fried, crispy texture enhances the sweetness of the pumpkin. Perfect as a snack or a dinner side dish.Recipe Background: I wanted to prepare dinner before my husband came home, so I experimented with the batter to make tempura that stays crispy even after cooling. This is the result of that trial and error.

This is a standard tempura dish in our home that I have been making for a long time.When coating with the flour, if you put them in a plastic bag, it's easier and leaves the kitchen cleaner.When using small pond smelt, the sound of the frying oil will change quickly and become quiet, so pay attention to that. Recipe by Yuuyuu0221

You can make crispy tempura without using cold water or eggs. Enjoy it with various vegetables, so give it a try! o0*Updated the cover photo.The origin of this recipeI saw on TV (I forgot which program...) that adding potato starch to flour makes fried foods crispy, so I simplified it. Now, I also use potato starch for making kakiage, and it turns out crispy.

How to make absolutely delicious and crispy tempura

Very light and crispy. Finally I got my oldest son to eat green beans 🙌.Recipe for homemade tempura mix 👉https://cookpad.wasmer.app/us/recipes/5461561-tempura-mix?via=following_feed

When corn is in season, my family always requests this dish. It's a crispy, sweet tempura made from fresh corn. The origin of this recipe: I once saw a TV show featuring tempura made with fresh corn and wanted to try it at home. It's crispy and seasoned only with salt, which makes the corn taste incredibly sweet. This is a favorite recipe that gets requested every corn season.

Tempura is a popular Japanese dish that can be found in almost any Japanese restaurant. Various seafood and vegetables are lightly coated in batter and fried until crispy. However, the traditional batter is made of wheat flour which contains gluten. Therefore, if you have a gluten allergy as I do, it’s difficult to enjoy this dish.In this recipe, I will show you step-by-step on how to make gluten-free tempura at home, so you can enjoy the crispy tempura again. Not only is this recipe gluten-free, but it's also vegan because I don't use any egg in the batter.Instruction video: https://youtu.be/Rwy070Ly3kEGluten-free tempura sauce: https://youtu.be/rXIiPgge6FE

Tempura is battered and deep fried vegetables and sea shellfish. It is a Japanese dish. Ingredients for tempura would be selection of sea food such as: prawn, squid, scallop ..... and vegetables such as: potatoes, okra, eggplant, zucchini, carrot, onion, bell pepper ...