Tempura with Buckwheat Flour Batter

Name: Tempura with Buckwheat Flour Batter
Yield: Makes about 2 servings
Ingredients: About 1/2 cup buckwheat flour (about 60 grams); About 1/2 beaten egg; as needed Water,; Your choice of tempura ingredients (this time I used butterbur buds and chicken tenders); as needed Vegetable oil for frying,; Tempura dipping sauce, salt, soy sauce, etc., as desired

akkey-y @akkey

Buckwheat flour doesn’t contain gluten, so it’s less likely to get soggy and results in a crispier finish. You can use any ingredients you like.
Recipe background:
I saw on a restaurant menu that they offered tempura batter made with buckwheat flour for people with allergies, and it sounded delicious, so I decided to try making it myself.

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Ingredients

Makes about 2 servings

About 1/2 cup buckwheat flour (about 60 grams)
About 1/2 beaten egg
as neededWater,
Your choice of tempura ingredients (this time I used butterbur buds and chicken tenders)
as neededVegetable oil for frying,
Tempura dipping sauce, salt, soy sauce, etc., as desired

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Steps

1

Add about 100 ml (about 1/3 cup plus 1 tablespoon) water to the beaten egg and mix well. Gradually add the egg mixture to the buckwheat flour, mixing until you reach your desired batter consistency. If needed, add more water.
2

Dip your chosen tempura ingredients into the batter, then fry in oil heated to about 340°F (170°C). Adjust the temperature based on the ingredients. Serve with salt or tempura dipping sauce.
3

For chicken tenders or chicken breast, marinate in garlic soy sauce or ginger soy sauce for about 5 minutes if you like, then dip in the batter and fry in slightly hotter oil.
4

For seafood like shrimp or squid, since the batter may not stick well, lightly dust with buckwheat flour or all-purpose flour before dipping in the batter, then fry in slightly hotter oil.