1egg yolkor whole egg / egg white (see tips above)
500mLwaterrefrigerated
Instructions
Sift the flour from a height* of 20 cm.
Put the sifted flour in the fridge. Pour the water into a mixing bowl and put in the fridge. Chill water and sifted flour for 15 minutes. Use this time to prepare your tempura ingredients, as well as a bowl of ice water** (larger than the mixing bowl).
Put the mixing bowl with refrigerated water into the larger bowl of ice water. Add the egg yolk to the water and mix, then mix in the chilled sifted flour*** in 3 shots.
Notes
* The fact that the flour passes through the air while sifting helps keep it soft and light, which makes it easier to incorporate. This reduces mixing time, which in turn results in a lighter and crispier tempura.
** Some people put ice cubes directly into the batter to cool it down, but this is not advisable because it makes the batter uneven in density and temperature.
*** When mixing in the flour, think of cutting, poking or folding in the flour rather than whisking it. It should be a little lumpy, DO NOT OVERMIX!