Tempura Batter Basics
Tempura is one of the national dishes of Japan that dates back to the 1400s. Its origins began with the Portuguese who first introduced it to the Japanese. Tempura style food didn't take to Japanese culture right away; in fact, it wasn't until the 1600s when tempura began to gain popularity. Tempura batter is now considered a fundamental in Japanese cuisine and is well-known in cultures throughout the world.
Tempura batter makes a great appetizer coating because tempura products can be eaten as a finger food. Tempura is very versatile and can be used for chicken, fish, shrimp, vegetables, or as a pre-batter when using Panko bread crumbs. The secret to great tempura is to lightly blend the tempura batter mix and use very cold ice water. It is ok if all the batter is not fully blended and there are some batter lumps, it still will deliver a fantastic finished product once the item is fried. The other trick is to first dust the food item in DRY tempura batter mix then dipped into prepared tempura batter and deep fried. This method will deliver a light tempura shell that is crispy and flavorful. But just like Panko, not all tempura batters are created equal. Upper Crust Enterprises Tempura Batter is formulated in the Japanese tradition and delivers an authentic Japanese Gourmet tempura, which will stay crispy longer than our competitors. Upper Crust Tempura batter does not overpower your food item but lightly coats it and accents the flavor without the overly greasy or too much flour taste many tempura batters leave behind.
Upper Crust Tempura Batter mix is also very versatile. It can be used as a pre-dip for Panko bread crumbs but since any liquid can be used to make our Tempura batter try beer or club soda instead of water. Or you can try buttermilk, wine or even hot sauce. The Upper Crust Tempura Batter is a great base batter mix which can be easily customized to create a signature coating for your restaurant.
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