Description
This tempura flour mix is supervised by “Tempura Kondo,” led by Fumio Kondo, the first tempura chef to be awarded the title of “Contemporary Master Craftsman.” It creates a light coating that enhances the natural flavors of the ingredients, allowing you to enjoy fluffy, delicate tempura at home.
preparation
- Common Tempura Ingredients: shrimp, asparagus, eggplant, shiitake mushrooms, lotus root, etc.
- Tempura flour: 100g (1/3 Pack, 3.5 oz)
- Cold water: 180mL (6 fl oz, 3/4 cup)
- For grated yam tempura, reduce water to about 160mL(5.4 fl oz).
- Dusting flour: as needed
- Note: Eggs are not necessary.
Steps
- Lightly mix cold water and tempura flour. Some lumps are okay.
- Fill a deep pan with 3–4 cm (1.2–1.6 inches) of oil. For fish, heat oil to 180–190°C (356–374°F). For vegetables, heat oil to 170–180°C (338–356°F).
- Test oil by dropping batter in; it should not sink deeply and should quickly float back up.
- Lightly coat ingredients with dusting flour to help the batter adhere evenly.
- Coat ingredients with batter and fry until bubbles around them become smaller and they turn crispy.
IngrediensWheat flour (Japan produced), whole egg powder, modified starch, emulsifierAllergens: wheat, eggs, soybeansNet: 300g – 10.58oz