A professional thoroughly explains how to make the ultimate tempura batter without stirring tempura flour, from preparation to frying delicious tempura. By mastering the key points, you can easily make crispy and exquisite tempura at home. Full of secrets for successful home cooking.
Ingredients
Main Ingredients (4 servings)
Seasonings
Steps
- Accurately measure 200g of tempura flour.
- Pour 340cc of water into a bowl.
- Add the measured tempura flour in 3 batches, gently dissolving it as if sinking it into the water. [This is the key!] By sinking the flour into the water without stirring, you suppress gluten development and create a crispy batter.
- Let the tempura batter sit for 10 minutes.
- Gently tap the floating lumps of flour to dissolve them into the water, creating the tempura batter.
- Refrigerate the tempura batter until the ingredients are ready. Chilling improves the texture when fried.
- Cut off the stem of the eggplant, cut it in half lengthwise, then cut it in half again, and make shallow cuts about 2mm wide.
- Cut off the tough part of the shiitake mushroom stems and make decorative V-shaped cuts.
- Remove the tough base of the shimeji mushrooms, break them apart by hand from the root, and separate them into bite-sized pieces.
- Line up the tops of the shishito peppers and pierce them with a bamboo skewer or toothpick to release air inside. [This is the key!] This prevents bursting during frying and avoids the risk of burns.
- Remove the seeds from the pumpkin and slice thinly, about 3mm thick.
- Pour about 5cm of frying oil from the bottom of the pot and heat to 180℃.
- Dust the ingredients with flour. Lightly sprinkle a pinch of flour on the vegetables and brush off any excess.
- Dust only the back of the perilla leaves with flour.
- Dip about half of the maitake mushrooms into the chilled tempura batter, let excess batter drip off, and add to the 180℃ oil.
- Dip about 1/3 of the eggplant into the tempura batter and add to the oil.
- Dip the shimeji mushrooms about halfway into the tempura batter and add to the oil. [This is the key!] Not dipping the entire ingredient into the batter allows the natural color of the ingredients to remain vibrant when fried.
- Flip the ingredients after about 30 seconds.
- When the bubbles rising from the ingredients become large and fewer, it indicates that moisture has escaped, and it's time to remove them.
- Drain the fried tempura well and arrange them in a dedicated container, leaning them against each other. [This is the key!] Stacking tempura will cause the batter to become soggy from the heat, so stand them up.
- Dip only the back of the shiitake mushrooms into the tempura batter and add to the oil.
- Dip the pumpkin lightly into the batter and add to the oil.
- Dip the shishito peppers into the batter and add to the oil.
- Dip only the back of the perilla leaves into the tempura batter and add to the oil.
- Flip after about 20 seconds, frying until there is no raw batter remaining.
- Remove the shishito peppers, which cook quickly, while observing the way the bubbles form.
- Fry all the tempura and arrange on a plate.
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