Preparing Tempura for Sushi

Ingredients (with proportions)

• 100g (3/4 cup) All-purpose flour

• 100g (3/4 cup) Cornstarch

• 200ml (3/4 cup + 2 tbsp) Cold water

• 50ml (3 tbsp + 1 tsp) Sake

• 1 Large egg

• 1/4 tsp Salt

• Oil for frying (e.g., peanut or canola)

Batter Preparation

1. In a bowl, mix: Mix egg with cold water and sake

   1. 1 large egg

   2. 200ml cold water

   3. 50ml sake

   4. 1/4 tsp salt Add a touch of salt for umami flavor

2. In a separate bowl, combine: Add a touch of salt for umami flavor

   1. 100g all-purpose flour,

   2. 100g cornstarch

3. Mix lightly (don't overwork) Do not overmix

• Overmixing can lead to a heavy, doughy texture

• Some small clumps are acceptable and desirable

• Cornstarch helps prevent doughiness if slightly overmixed

4. Aim for a light, somewhat clumpy consistency

Flour Options and Substitution - This is not on actual content

• The recipe uses a 50/50 mix of all-purpose flour and cornstarch

• If you have rice flour, you can replace the cornstarch with it

• Use the same amount of rice flour as you would cornstarch (100g or 3/4 cup)

Important Considerations

• When substituting, use the same amount of rice flour as cornstarch (100g or 3/4 cup)

• The texture and flavor may be slightly different with rice flour, but still delicious

• Experiment with different ratios of all-purpose flour to rice flour to find your preferred texture

This is optional: In the restaurant the battery is often kept on ice to help maintain  the consistency  throughout service

Why Coat in Flour Before Battering?

• Creates a dry surface for the batter to cling to

• Helps achieve a more even and crispy coating

• Prevents the batter from sliding off during frying

Tips for Perfect Tempura

• Keep batter on ice for consistency (optional, good for large batches)

• Cut proteins and vegetables into smaller pieces for faster cooking

• Hold batter close to oil when adding food to prevent drips

• Add water to batter if it thickens during use

Suitable Foods for Tempura

• Seafood: Shrimp, white fish, soft-shell crab

• Meat: Chicken

• Vegetables: Shiitake mushroom, sweet potato, eggplant, onion, broccoli

Important Considerations

• Resist the urge to mix until smooth - lumps are good!

• If batter becomes too thick during use, add a touch of water to loosen

• The 50/50 flour and cornstarch mix helps prevent doughiness if slightly overmixed

• Use high-smoke point oil for healthier frying

• Don't overcrowd the pan to maintain oil temperature

• Adjust cooking time based on food thickness

• Dry soft-shell crabs thoroughly before frying to prevent splattering

• Experiment with different combinations in sushi rolls