Kakiage Mixed Vegetable Tempura Recipe by Fiona Uyema
I was lucky to learn the secret to a light and crispy tempura batter while living in Japan and it’s simple – don’t overmix the batter and use ice-cold water. Overmixing the batter will activate the gluten, leaving the batter heavy and doughy, so lumps are OK. Serves 4 Ingredients: vegetable oil for deep-frying lemon …
Kakiage Mixed Vegetable Tempura Recipe by Fiona Uyema Read More »