Nissin Ultimate Tempura Flour Batter Mix 300g

Description

This tempura flour mix is supervised by "Tempura Kondo," led by Fumio Kondo, the first tempura chef to be awarded the title of "Contemporary Master Craftsman." It creates a light coating that enhances the natural flavors of the ingredients, allowing you to enjoy fluffy, delicate tempura at home.

preparation

  • Common Tempura Ingredients: shrimp, asparagus, eggplant, shiitake mushrooms, lotus root, etc.
  • Tempura flour: 100g (1/3 Pack, 3.5 oz)
  • Cold water: 180mL (6 fl oz, 3/4 cup)
  • For grated yam tempura, reduce water to about 160mL(5.4 fl oz).
  • Dusting flour: as needed
  • Note: Eggs are not necessary.

Steps

  1. Lightly mix cold water and tempura flour. Some lumps are okay.
  2. Fill a deep pan with 3–4 cm (1.2–1.6 inches) of oil. For fish, heat oil to 180–190°C (356–374°F). For vegetables, heat oil to 170–180°C (338–356°F).
  3. Test oil by dropping batter in; it should not sink deeply and should quickly float back up.
  4. Lightly coat ingredients with dusting flour to help the batter adhere evenly.
  5. Coat ingredients with batter and fry until bubbles around them become smaller and they turn crispy.

Ingrediens

Wheat flour (Japan produced), whole egg powder, modified starch, emulsifier

Allergens: wheat, eggs, soybeans

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: 4902110376364

$3.99

  • Shipped today? Order within: Aug 29, 2025 15:00:00 -0500

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

This tempura flour mix is supervised by "Tempura Kondo," led by Fumio Kondo, the first tempura chef to be awarded the title of "Contemporary Master Craftsman." It creates a light coating that enhances the natural flavors of the ingredients, allowing you to enjoy fluffy, delicate tempura at home.

preparation

  • Common Tempura Ingredients: shrimp, asparagus, eggplant, shiitake mushrooms, lotus root, etc.
  • Tempura flour: 100g (1/3 Pack, 3.5 oz)
  • Cold water: 180mL (6 fl oz, 3/4 cup)
  • For grated yam tempura, reduce water to about 160mL(5.4 fl oz).
  • Dusting flour: as needed
  • Note: Eggs are not necessary.

Steps

  1. Lightly mix cold water and tempura flour. Some lumps are okay.
  2. Fill a deep pan with 3–4 cm (1.2–1.6 inches) of oil. For fish, heat oil to 180–190°C (356–374°F). For vegetables, heat oil to 170–180°C (338–356°F).
  3. Test oil by dropping batter in; it should not sink deeply and should quickly float back up.
  4. Lightly coat ingredients with dusting flour to help the batter adhere evenly.
  5. Coat ingredients with batter and fry until bubbles around them become smaller and they turn crispy.

Ingrediens

Wheat flour (Japan produced), whole egg powder, modified starch, emulsifier

Allergens: wheat, eggs, soybeans

Net: 300g - 10.58oz

Specification

Made in Japan

215×160×70(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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