Tempura Batter

By bagmonster87

Ingredients

• Koromo (batter)
• Using cold water (about 40F) is a must. This keeps the batter from becoming sticky. When you add the flour, whisk quickly just to mix it in evenly. Sticky batter results in oily tempura.
• • 1 egg, beaten
• • 1 cup COLD water
• • 2 tablespoons dry white wine
• • 1 cup flour

Preparation

Step 1

Beat the egg and mix with water. Add flour and whisk quickly