Nissin Easy Tempura Flour - Great for Frying 300g

Description

No need for cold water, eggs, or special techniques—this mix creates beautifully bloomed tempura. It works well with just 2 cm (about 0.8 inches) of oil, enhancing the ingredients' flavors and delivering a light, crispy texture. The tempura stays crunchy and delicious, even when cooled.

preparation

  • Tempura flour: 100g (3.5 oz, 4–5 tbsp)
  • Water: 160mL (5.4 fl oz, 2/3 cup)
  • Preferred ingredients (e.g., shrimp, sweet potato)
  • Note: Eggs are not necessary.

Steps

  1. Mix tempura flour and water in a bowl until smooth with no lumps.
  2. Drop a bit of batter into the oil; the temperature is right when it floats back up immediately.
  3. Use oil depth of at least 2 cm (0.8 inches) in a deep pan, and heat to 170–180°C (338–356°F). If the oil level is low, it can cool down quickly. Avoid leaving the cooking area unattended.
  4. Coat ingredients in the batter, and fry until bubbles around them become smaller and they are crispy.

Ingrediens

Wheat flour, modified starch, baking powder, emulsifier, carotene pigment, gardenia pigment

Allergen: wheat

Net: 300g - 10.58oz

Product form

No need for cold water, eggs, or special techniques—this mix creates beautifully bloomed tempura. It works well with just 2 cm (about 0.8 inches) of oil, enhancing the ingredients' flavors and delivering a light, crispy texture. The tempura stays crunchy and delicious, even when cooled.

Free pickup in our shop(s)

Barcode: 4902110340501

8 in stock

$3.49

  • Shipped today? Order within: Jan 17, 2025 15:00:00 -0600

No need for cold water, eggs, or special techniques—this mix creates beautifully bloomed tempura. It works well with just 2 cm (about 0.8 inches) of oil, enhancing the ingredients' flavors and delivering a light, crispy texture. The tempura stays crunchy and delicious, even when cooled.

Description

No need for cold water, eggs, or special techniques—this mix creates beautifully bloomed tempura. It works well with just 2 cm (about 0.8 inches) of oil, enhancing the ingredients' flavors and delivering a light, crispy texture. The tempura stays crunchy and delicious, even when cooled.

preparation

  • Tempura flour: 100g (3.5 oz, 4–5 tbsp)
  • Water: 160mL (5.4 fl oz, 2/3 cup)
  • Preferred ingredients (e.g., shrimp, sweet potato)
  • Note: Eggs are not necessary.

Steps

  1. Mix tempura flour and water in a bowl until smooth with no lumps.
  2. Drop a bit of batter into the oil; the temperature is right when it floats back up immediately.
  3. Use oil depth of at least 2 cm (0.8 inches) in a deep pan, and heat to 170–180°C (338–356°F). If the oil level is low, it can cool down quickly. Avoid leaving the cooking area unattended.
  4. Coat ingredients in the batter, and fry until bubbles around them become smaller and they are crispy.

Ingrediens

Wheat flour, modified starch, baking powder, emulsifier, carotene pigment, gardenia pigment

Allergen: wheat

Net: 300g - 10.58oz

Specification

Made in Japan

207×125×15(mm)

Box Size

HTS Code

2103.90.9091 - 6.4%/kg

FDA Code

Spices, Flavors And Salts Spices, Flav & Salt N.E.C. / Plastic, Synth / Packaged Food (Not Commercially Sterile) / Spices, Flavors and Salt Not Mentioned Elsewhere, N.E.C. - 28YGT99

ITF Code

Manufacturer

Nisshin Seifun Welna Inc.

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