Tempura is Touchy!
Lets nail down the issues most people have with making Tempura, starting with buying it in a box. For the most part, you’re just buying a box of flour with a fancy picture on the front that shows you how good it could look if you buy their product. But does that make sense? You’ve got flour at home in your kitchen, right? Oh, maybe you need the directions on the back of the box. Wait, that doesn’t make sense either because you’ve got the web at your finger tips. You can just look it up. So here we are, you and I, and we’re going to get through this together.
Tempura in a Box
The truth is that no matter what the contents of that Tempura box are, flour, corn starch or whatever, the box directions are WRONG! Sure they give you a few pointers from step 1 to 3 but they don’t talk about a few key issues you will have if you don’t mix it in the right order, if you just use regular tap water or if you don’t keep your batter ice cold. That’s right. If you ignore any one of these 3 things, your Tempura is not going to turn out right.
Tempura Ingredients:
1 egg yoke
1 cup Tonic or Seltzer Water, Carbanated is the key
1 cup Flour
- Mix the ingredients in a bowl over the top of another bowl full of ice water
- Stir the liquids first, then add the flour and don’t over mix; leave it lumpy
- Use ice cold Tonic or Seltzer water, not Tap, to get the batter to poof up
Watch the video tutorial and follow these simple instructions and you will have perfect Tempura, every single time.
