Ahh, tempura, that classic Japanese dish that is somehow both deep-fried and light. It brings all of the joys of fried food without leaving one feeling like they need a nap afterward. How does one create such perfection?
That light, amazing fry of tempura is achieved using a few different simple techniques and ingredients. The batter itself is made from egg, wheat flour, and ice cold water. Sometimes baking soda is used to lighten the batter, and carbonated water can be used as well. When going for maximum crispiness and lightness, I like to use a bit of both. Continue reading Tempura Platter