How do You Make Tempura

First introduced to Japan by Portuguese traders, panko, or breading, was an instant hit with Japanese diners…and the cooks who prepared it. Called “Tempura,” this Japanese take on deep-frying foods can be found in eateries around the globe, and you can now enjoy that same savory crunch in your own home with Sakura Tempura Batter Mix. A 10oz box boasts a long shelf-life and can be used to batter anything from vegetables to meat to seafood. A must-have for vegans, carnivores, and everyone in between.

Cut desired food types into bite-size pieces.

SEAFOOD:

Large shelled and deveined shrimp, scallops, clams, oysters, or fresh fish fillet chunks.

VEGETABLES:

Sweet potatoes, carrots, eggplant, zucchini, onions, asparagus tips, squash, green beans, mushrooms, cauliflower, or other firms fresh vegetables.

Drain cut ingredients thoroughly on paper towels.

In a mixing bowl, combine 1 1/2 cups ice cold water with 8oz (full box) SAKURA Tempura Batter Mix.

Mix quickly with a wire whip until evenly moistened and large lumps disappear. Do not stir batter after mixing. Batter will contain small lumps.

For best result, make the batter a little thicker for seafood and a little thinner for vegetables.

Heat frying oil to 375F, maintaining at least a 2-inch oil level in fryer. Dip and coat only a few food pieces at a time and fry battered product quickly in hot oil until it is crispy and golden brown. Drain on paper towels and serve warm with a dipping sauce if desired.