How to Make Tempura

Tempura must have a light crispy batter. Some recipes suggest using seltzer instead of water, and using baking powder to achieve this, but these ingredients did not exist in the Edo period and they are not necessary. The key to making a perfect tempura is to keep the batter ice cold, and not to mix it too much.

Tempura Batter Ingredients:

Chilled White Flour

 

First make the egg wash by beating the egg and adding the same amount of ice water.
Keep this extra cold. Add chilled flour in a cold bowl and add the egg wash and lightly
mix the batter. Do not whip the batter so it becomes too consistent. It should be
lightly mixed so some flour remain unmixed. Use immediately or place in the refrigerator
while not in use.