Japanese Sauces and Batters Recipes - Japanese Tempura Batter (Tempura Ko) Recipe

  
 

Japanese Batters Recipes - Tempura Batter (Tempura Ko) Recipe

Ingredients

  • 1 egg yolk

  • 1 cup (250 ml) ice water

  • 1 cup (150 g) cornstarch, sifted

Method:

  1. Put the egg yolks in a bowl and mix in the water gradually. Add the cornstarch all at once and stir briefly (preferably with a pair of chopsticks).

  2. Tempura batter should be thin and lumpy. It is best made just before cooking, however the batter can be refrigerated until required.