Delicious Secret in the Batter: Mozuku Tempura

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

A popular way to enjoy mozuku in Okinawa! The thick mozuku from Okinawa is perfect for tempura. Over 600 people have tried this recipe—thank you so much!The origin of this recipeI first tasted this at an Okinawan restaurant and was amazed! An Okinawan mentor taught me how to make it.If you can't find the specific seasonings (like soki soba soup base or pork-based bonito broth), you can substitute with powdered bonito broth. My mentor tasted it and gave it a passing grade.

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

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

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!

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

Easy tempura flour to make the best homemade tempura!!

I had been wanting to try to make chicken tempura with a sauce. I posted the recipe here since I wanted to be able to remember it!This uses a generous serving of sauce, which really whets the appetite. Adding onions doubles the sweetness of the sauce. This is also tasty with mayonnaise. Recipe by Rurika

Egg tempura like the kind you eat at a tempura restaurant can be easily made with frozen eggs♪11/4I improved the recipe by adding tips for frying with less oil.The origin of this recipeI wondered what would happen if I made tempura with frozen eggs, so I tried it.The result is egg tempura just like you would eat at a tempura restaurant.It's easy.

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.

【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♡

MY VERSIONSECRET IS CHILLED BATTERCRISPY AND CRUNCHYTEMPURA VEGANGREAT WITH SPICY SWEET DIPPINGLOVING IT

Sometimes you just crave tempura. It's best enjoyed right after frying.The history of this recipeThis is a tempura recipe I've been frying for years.

I wondered how much mayonnaise I should use, so I just kept it simple!Be sure not to over-mix!It's actually alright if you leave a few lumps in it! Recipe by Yuyona

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 recipe became popular on January 19, 2014. It's a classic tempura dish. It's crispy and delicious. Enjoy it with salt or tempura dipping sauce.The origin of this recipeThis is a classic tempura dish in our household.

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

My mother taught me this recipe.When it has cooled, separate it into portions using plastic wrap, put it in a zipper bag, remove the air and store.If you want to make a lot, prepare a new bowl of batter first. Recipe by Yuuyuu0221

Crispy coating and super juicy chicken breast. You'll regret not making more as it disappears in no time. Delicious!The origin of this recipeWhile experimenting with a different dish, I thought this would be delicious as tempura too, so I started researching chicken tempura.The marinade was almost decided, so I focused on perfecting the batter.This chicken tempura is so good, you'll never make enough!

These chicken tenders are really soft. My daughter loves them. They're good to put in bento boxes the next day.Feel free to change the amount of ginger. I love ginger, so I add quite a bit. You could also add thinly sliced shiso leaves to the tempura batter. Recipe by Kotori shokudou san

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 ...

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

Pepper, salt and soy sauce are also delicious, but for tempura, you just gotta have tentsuyu!I happened to be out of usukuchi light soy sauce, so the picture actually shows it made with dark soy sauce. The real thing should be a bit lighter. Recipe by Tochijimatochiko

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

Since I had leftover tempura crumbs, I tried them in an onigiri.In order to enjoy the texture of the crispy tempura crumbs, serve immediately after you make them. Recipe by Ichigopapiko

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.

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

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

This is truly in season right now! The slightly bitter taste is something you crave at least once a year, a true taste of home! Let's enjoy seasonal foods! Nowadays, ingredients are available year-round regardless of their season. Fuki no Tou is the first taste of spring. I hope you enjoy the flavor of Fuki no Tou, which has stored up lots of nutrients and is now sprouting.