The crispy fried bits of tempura batter that separate from whatever is in the fryer are crucial to Okonomiyaki. Those little crunchy bits are called tenkasu or agedama in Japanese. You can buy them in many Asian or Japanese markets, but they’re easy to make, and a tempura batter is a good recipe to have in your arsenal.

 

Makes: 1 cup of batter and 2 cups of Tenkasu

 

Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Feb 2017 | Issue #121

Tempura Beer Batter
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Servings Prep Time
1 cup 5 minute
Passive Time
30 minute
Servings Prep Time
1 cup 5 minute
Passive Time
30 minute
Tempura Beer Batter
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
1 cup 5 minute
Passive Time
30 minute
Servings Prep Time
1 cup 5 minute
Passive Time
30 minute
Ingredients
Tempura Beer Batter Ingredients:
Other Tempura Ingredients:
Servings: cup
Units:
Instructions
Tempura Beer Batter Directions:
  • Sift the cake flour into a bowl, then make a well in the center. Crack an egg in the center and whisk until it’s an even color and lightly frothy. Add the ice-cold beer to the egg and mix, slowly incorporating the surrounding flour until a smooth batter is created. Be careful not to over-mix the batter, which will form gluten and create a tougher finished product. Fill a second bowl (about the same size, if not slightly bigger) with crushed ice, enough water to create a small pool, and a tablespoon of salt. Place the first bowl over the second to keep the batter as cold as possible. Prepare the other ingredients and bring the fry oil to temperature while the batter rests for 30 minutes.
Tenkasu Directions:
  • Heat a frying oil (peanut, rice bran, or another high smoke-point oil) to 350°F | 177°C. Ready a skimmer and a plate or sheet tray covered with paper towels. Carefully drizzle the tempura batter over the surface of the hot oil with a soup spoon to prevent splashing (and possible burns). Add 2 – 3 spoonfuls per batch. The batter will form beads. Using the skimmer, break up any ropes of batter and cook on all sides, until golden brown. Scoop the beads onto the paper towel-lined tray and repeat the process, using all the batter. Cool completely and use immediately or store in an airtight jar.
Tempura Cooking Directions:
  • Prepare chopped carrots, slices of yam, broccoli flowerets, snap peas, parsnip or eggplant ribbons, other vegetables, or peeled and de-veined shrimp. Dredge in Tempura Beer Batter. Deep fry in 350°F | 177°C oil for 3 – 4 minutes until they float and turn golden brown. Drain on paper towels and serve immediately.
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