Homemade Tempura Batter from The Sushi Experience by Hiroko Shimbo
Beat the egg in a 2-cup measuring cup and add about ½ cup ice water, enough to make ¾ cup of liquid. Transfer the egg liquid to a medium bowl and add the cake flour and starch, whisking roughly.
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Cooking tools:
- Measuring cup
- Mixing bowl
- Whisk
Ingredients
- 3 tablespoons potato starch or cornstarch
- 1 egg
- 1 cup cake flour
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