Tempura Batter with Mayonnaise

とっても簡単にサクサクのてんぷらが作れちゃいます！

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

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

At the request of my husband, I challenged myself to make tempura batter with ingredients we had on hand, since buying tempura flour is a waste.Don't mix the batter too much, some lumps of flour should remain.The key to crispy tempura is to have a large temperature difference between the cooking oil and the ingredients to be fried, so chill the batter and dipped ingredients. Recipe by AyakoOOOOO

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

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 ...

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

Putting some mayonnaise in Tempura batter makes Tempura so crispy. You can prepare the stick vegetables and fry on the table outside. Enjoy just-fried hot Tempura!! #summerchallenge1

I packed this in my mayonnaise-tamagoyaki loving husband's bento.*It might be difficult to roll up after adding in the mayonnaise as it tend to become slippery. Take care when first rolling it up.*The recipe calls for Kewpie-brand half calorie mayonnaise. The oil from regular mayonnaise might melt and leak out. For 2 people. Recipe by Koutarochan

When I asked the soba shop the trick to making their tempura so crispy, they told me that they add vinegar to the batter and don't use eggs. I experimented with the proportions and came up with this recipe.The batch of batter that you get from the amounts listed will be more than you need, so you can also fry up 1-2 more ingredients (such as shrimp). If you have a small amount to fry up, reduce the proportions accordingly. Recipe by Ri-karu

沢山のつくれぽありがとうございます！卵と小麦粉の代わりにマヨネーズを使い、簡単、時間短縮＆手抜きトンカツです♪

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.

衣に入れる卵をマヨネーズに代えるだけで、上手に揚げるのが難しい天ぷらも、衣がべたつかずにカラッとサクサクにできる♪

沖縄の小屋で食べたみたいなモチモチの美味しいもずくの天ぷらが完成！一度食べたらやみつきです(^^)

米粉で天ぷら作りました！薄い衣で、サクッと仕上がります。また、衣を作る際にも、ダマになりにくいので安心です！

Use in takoyaki or okonomiyaki.If the oil is too hot, the tempura crumbs will burn, so be careful. Drop the batter into the oil from a slight distance (about 30 cm) above the pan. Be careful of the oil spattering. Recipe by Cooking S Papa

Tempura is an extremely easy dish to make, little effort with amazing results. In this recipe I added a number of commonly used ingredients to deep fry. Choose your favourite meat, vegetables, seafood or fish to deep fry. Of course fresh produce will always taste better but you can use frozen as well. The dipping sauce recipe I found on the Jamie Oliver website.

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

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

Originally, this chicken was pan-fried with olive oil. Then I thought, since the mayonnaise was mixed in at the end, why not try adding it from the beginning. So I tried and it was a success.If the chicken gets scorched at Step 5, remove the burnt part with paper towels so it looks better. Recipe by SKYDRIVE

I recalled my recipe for Sautéed Chicken and Komatsuna with Curry-Flavored Mayonnaise, and used the same seasoning on parboiled komatsuna. Recipe by Pukuttopukumaru

My husband doesn't eat a lot of veggies, but loves having a whole bunch of spinach with mentaiko mayonnaise. I figured I should give this komatsuna version a shot.Make sure to squeeze out all the excess water from the komatsuna.Adjust the mentaiko or seasoning amounts to taste.Also season with salt, pepper, and a little sugar, to taste. Recipe by Yagirinonegichan

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

とうもろこしが出回る季節になると家族からリクエストされる生とうもろこしから作るサクサク甘い天ぷらです❤

Because I had mixed mentaiko and mayonnaise.If you bake too long, the egg yolk will harden. Just lightly bake in the toaster. Recipe by Madamusen

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

Make this when you're busy without using a frying pan and only minimal kitchen utensils! You can still make a fully formed main dish.Cod, especially frozen, can be a bit fishy. You can eliminate that fishiness by soaking it in wine for a while. For 1 cod filet. Recipe by Ri-risan

I had some corn tempura some time ago at an izakaya (Japanese gastropub), and I was amazed at how good it was! I think it was frozen corn though...I thought it would be even better made with fresh corn, so I tried making it.If the batter is too loose it won't dry up properly. If it looks like the fritters will fall apart when turning them over, user a spoon.Don't touch the fritters right after putting them in the frying oil. Turn them over after the surface has hardened.I used fresh corn this time, but you can make this with frozen corn as well. For 2 servings. Recipe by Riirin no ouchi recipe

I wanted to cook one more side dish, so I used chikuwa fishcake sticks which I had on hand in the refrigerator.Baking the chikuwa fishcake sticks too long will make the chikuwa expand and mayonnaise will overflow.It's ok to bake it until the tops are lightly browned. Recipe by Koumasamam