Luiz Hara

Tempura Batter - Version 2

Preparation info
    • Difficulty

      Medium

Appears in
The Japanese Larder
The Japanese Larder

By Luiz Hara

Published 2018

  • About

Ingredients

  • 1 egg yolk
  • 100 ml (3½ fl oz/scant ½ cup)

Method

  1. Put the egg yolk and water in a bowl. Break the yolk and mix. Add the flour, mix gently just until the ingredients are loosely combined. The batter should be very lumpy. If you overmix, the batter will be sticky and the coating will turn out oily and heavy.