I often see instructions like "Chill the water used for the batter in the refrigerator", but with that method the batter becomes lukewarm as you use it; plus it's a pain in the rear to chill the water before using it. If you use ice cubes you just have to drop them in the batter to keep it cool until the ends and it's easy! as long as you can master the batter, you can use any ingredients you like to fry in it.The batter is very floury, but it's OK! No one just fries the flour only, right? As long as you dip in 'liquid' instead of 'flour', as you dip more ingredients in the batter it will lose its flouriness. The key to crispy and light tempura is to not let the gluten in the flour develop and to maintain a temperature difference between the batter and the oil. The first requirement can be met by not over-mixing the batter. The second can be cleared by using ice to keep the batter very cold, and by using hot oil to increase the temperature difference. For plenty (haha). Recipe by satosayo

A friend told me that she had problems with the tempura batter sliding off the shrimp before frying, so I uploaded this recipe to help her out!If you're using ingredients with a large amount of moisture, dry them with a paper towel. Use a tea strainer to dust them with cake flour etc. before coating with the tempura batter.When you are making the kakiage, use 150 ml of cold water. For 2 generous servings. Recipe by Princess Ariel

There are many ways to make tempura batter, and I've tried a lot of methods, but this is what I've settled on in the end.The vinegar added to the batter prevents the gluten in the cake flour from developing. Sifting the katakuriko and cake flour incorporates air into the batter for a lighter finish, so don't skip this step even if it seems like an extra effort. Recipe by Fuukasan

This is a tempura batter recipe that I created after a lot of trial and error.It's popular in my home, since the tempura doesn't become stale even a while after serving.I recommend this recipe for people with family members who eat at different times.After preparing the ingredients to deep fry, chill them in the refrigerator.Katakuriko will sink to the bottom of the dredge mixture, so mix it up before dredging.To make even crispier batter, substitute the cake flour with katakuriko.Katakuriko is an indispensable ingredient when making tempura that stays crispy even after some time. Recipe by Yukijirushi

I modified a recipe I saw on TV a little bit.Don't over-mix at Step 2, or the batter won't be crispy. Recipe by Panko625

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.

You can make crispy tempura very easily! The origin of this recipe: When I was a student, I wanted to make tempura but didn't have any eggs, so I added mayonnaise instead. I don't know if it's because of the mayonnaise, but it turned out crispy and delicious, so I think it's great!

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 delicious tempura batter you can make when you don't have any tempura flour on hand.This is easy and crispy! Apparently, it's also good with some mayonnaise mixed in. The vinegar helps to make it crispy. Vinegar and mayonnaise will not affect the taste. It'd probably be even better if you added some katakuriko! You could also add a little joshinko as well. Recipe by Aoimama

It is expensive to buy Japanese food products imported from Japan since I live overseas, so I learned how to make this at home.I just eyeball the ingredients every time I made this, but I took notes this time.Make sure to use ice cold water. And watch out for splattering oil.The temperature will change based on the type of oil. Adjust accordingly when making a small amount by cooking over medium heat and keeping an eye on it. For about 60 g. Recipe by noritarou

Leftover veggies are perfect for making tempura. I made some with mine.I recommend also chilling the bowl if making this in the summer time. This will make a crispy batter! I guarantee that it won't be pasty. Melt ice cubes and use only the water. Test the oil temperature by dropping batter. If it sinks to the bottom and floats up, it's about 160℃. Be careful not to deep fry too much at once, as the temperature will drop! This is key! Don't turn the fritters while the batter is still soft! Recipe by Kona kotobuki

Easy tempura flour to make the best homemade tempura!!