X3 BAH I'm so proud you asked. That recipe looks great. I hear the eternal secret to good tempura is making the batter with cold water, and this recipe has that :D I also appreciate that this does not include dashi, which I hear isn't kosher unless you make it in a special way (http://kosherfood.about.com/gi/dynamic/offsite.htm?zi=1/XJ/Ya&sdn=kosherfood&cdn=food&tm=19&f=00&tt=14&bt=1&bts=1&zu=http%3A//www.astray.com/recipes/%3Fshow%3DKosher%2520japanese%2520soup%2520stock%2520(dashi)).
This (http://www.kikkoman.co.jp/homecook/college/1agemono/tenpura/kihon.html) is my favorite linkable recipe, complete with pictures so that you can see what it should look like (minus that shrimp). To summarize, be careful about mixing the flour with anything wet too much or too early because it brings out the gluten and produces soft tempura. Beat the egg, then add cold water (ice cubes are good) and mix them, and then add flour, but don't mix out the lumps, and then go straight to frying. GOOD LUCK X3 I hope you make fantastic tempura. (If you do, take pictures? :DDD)
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
no subject
Date: 2008-12-30 05:37 am (UTC)This (http://www.kikkoman.co.jp/homecook/college/1agemono/tenpura/kihon.html) is my favorite linkable recipe, complete with pictures so that you can see what it should look like (minus that shrimp). To summarize, be careful about mixing the flour with anything wet too much or too early because it brings out the gluten and produces soft tempura. Beat the egg, then add cold water (ice cubes are good) and mix them, and then add flour, but don't mix out the lumps, and then go straight to frying. GOOD LUCK X3 I hope you make fantastic tempura. (If you do, take pictures? :DDD)