A Lumpy Batter is Best

Name: A Lumpy Batter is Best
Yield: Makes enough for 500g (1lb 2oz) of ingredients
Cuisine: Japanese
Ingredients: 300 ml (10 fl oz/1¼ cups) iced water (preferably carbonated); 2 egg yolks; 6 ice cubes; 160 g (5¾ oz/1¼ cups) plain (all-purpose) flour, sifted; 160 g (5¾ oz/1⅓ cups) cornflour (cornstarch) or potato starch; 160 g (5¾ oz/1⅓ cups) cornflour (cornstarch) or potato starch; 160 g (5¾ oz/1⅓ cups) cornflour (cornstarch) or potato starch; (Alternatively, you can buy a ready-made tempura batter mix – this is widely used in Japan, the most popular brand being Showa. If using Showa, use 100g (3½oz) batter mix to 160ml (5½fl oz/¾ cup) iced water, mix gently with chopsticks until you get a lumpy batter.); (Alternatively, you can buy a ready-made tempura batter mix – this is widely used in Japan, the most popular brand being Showa. If using Showa, use 100g (3½oz) batter mix to 160ml (5½fl oz/¾ cup) iced water, mix gently with chopsticks until you get a lumpy batter.); (Alternatively, you can buy a ready-made tempura batter mix – this is widely used in Japan, the most popular brand being Showa. If using Showa, use 100g (3½oz) batter mix to 160ml (5½fl oz/¾ cup) iced water, mix gently with chopsticks until you get a lumpy batter.)

Preparation info

Makes enough for
500 g
of ingredients

Difficulty
Easy

Appears in

Nikkei Cuisine

By Luiz Hara

Published 2015

About

Ingredients

300 ml (10 fl oz/1¼ cups) iced water (preferably carbonated)
2

Asia
Japan
Sauce
Vegetarian
South America

Method

Now, for the batter. Put the iced water and egg yolks in a bowl along with the ice cubes, break the yolks and mix together. Mix the flours together, add this to the iced water and egg mixture, then stir until the ingredients are loosely combined. The batter should be very lumpy. If you over-mix, the batter will be sticky and the coating will turn out oily and heavy.

The goal is to achie