Tempura is a difficult dish.
There's a simple way to make tempura that doesn't fail!
All you have to do is mix the oil with the flour! With just this, you can make tempura that is crispy even when cold!
I will also show you how to remove the oil.
Opening 0:00
How to make it crispy 0:36
Try actually frying 3:21
Arrangement 6:27
Detailed recipe ↓
Tempura batter that never fails
Flour|50g
Water|80-100ml
oil|appropriate amount
① Mix oil with flour. Add oil until it becomes muddy and ok!
② Add water. 80ml is tightly coated, 100ml is lightly coated
③ After that, just dip and fry ~
Use 50ml less water when adding eggs.
Tips for successful tempura batter
Only two points! If you learn this much, you are also a tempura master.
Prevent gluten from forming by mixing flour and oil
If you mix the flour and oil at the very beginning, it will become crispy tempura. Let me tell you the secret.
Ever heard of "gluten"? It is a sticky substance that occurs when flour and water are combined and force is applied.
It is this gluten that makes udon noodles and bread sticky.
However, in the case of tempura, it is better to have less gluten. If there is too much, the batter will become sticky, and if you fry it as it is, it will become hard.
It's often written in tempura tips that it's okay to leave some flour behind, so mix it lightly. That's the way to avoid gluten.
But it's hard...
That's where "oil" comes in.
In fact, oil has a work to prevent the occurrence of gluten! If you mix it with flour first, it will be difficult for gluten to form even if you mix it thoroughly afterwards.
You can't go wrong with this!
Drain off the oil!
Just remove the oil after frying to make it crispy! This is the trick to not getting soggy over time.
Such a thing? You may think, but this is really important!
I used to put it on a plate lined with kitchen paper right away. However, it will be soggy by the time you eat it.
However, if you put it on a plate after draining the oil well, it will be crispy forever!
You can use a vat with a net, or if you don't have one, you can use a grill net.
If you put it on the net, the oil will fall off when the next ingredient is fried. Then it's ok to put it on a plate!
This is a trick that can also be used when frying! Think you've been deceived and try it
With just this, the tempura that won't fail is completed!
You don't need difficult techniques, rare materials or tools.
"Mix the oil into the flour" and "Drain the oil well"
With just this, your home tempura ranks up! My wife, who doesn't like deep-fried food, became addicted to deep-fried food when I taught her this.
But it's such an inspiring way to do it!
If you're worried about tempura, please try this tempura batter that won't let you down!
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