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Classic Tempura

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Tempura Batter:
for entire bag (5 pounds), use 3 quarts plus 2 cups ice water
for half bag (2 1/2 pounds), use 1 quart plus 3 cups ice water
for 1 cup (5.75 ounces), use 1 cup ice water

Traditional tempura items include string beans, sliced sweet potato, asparagus, Japanese eggplant, prawn (with tails on) and scallops.

Classic Tempura Dipping Sauce:
1 cup chicken broth
1/3 cup Kikkoman Soy Sauce
2 tablespoons dry white wine
2 teaspoons sugar
1/2 teaspoon grated fresh ginger


Tempura Batter Mix:To make batter, combine tempura batter mix with ice water. Stir until smooth (do not overmix); set aside.

Pat food items dry and dust with dry tempura batter mix. Dip food into tempura batter, coating completely. Drain excess batter; drop items gently into hot oil (375°F). Fry until golden-brown. Drain thoroughly. Present items in a “tepee” configuration and serve with Classic Tempura Dipping Sauce.

Classic Tempura Dipping Sauce: In a saucepan, mix chicken broth, soy sauce, wine, sugar and ginger. Bring to boil; cool. Store in the refrigerator, covered. Serve at room temperature. Yield: about 1 1/2 cups.

Super-Crunchy Tempura: For an extra-crunchy coating, roll tempura-battered items in bread crumbs, then deep-fry. Japanese style bread crumbs are larger than conventional bread crumbs and add a hearty crunch to tempura’s delicate crispiness.

Tempura “Croutons”: After frying each batch of tempura, use a perforated spoon to skim off the small bits of batter that float in the oil. The Japanese call these “tenkasu” and save them to use as croutons in soup or over rice.


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

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