Tempura batter from Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond by Tadashi Ono and Harris Salat

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • peaceoutdesign on December 26, 2022

    There has to be a better batter out there. I used this as a fondue batter and kept the temperature at 350 but it didn't brown up but it was sometimes crispy and a bit "lacey".

  • IvyManning on December 20, 2022

    Note to self: This recipe sucks. Never colors, not crispy fired 10 degrees lower than "deep fry" standard, and needs salt. Don't use this recipe again, duh!

  • Lafro on March 26, 2022

    My first time making tempura and it worked really well. Used it with a mixture of vegetables and prawn. Served with the dipping sauce from the same book.

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