Traditional Japanese Tempura batter is just a mixture of flour, egg and water. But it is actually difficult to make crispy Tempura at home. I have used the technique some genius chef has created to make crispy Tempura at home; he uses Mayonnaise in stead of egg for the Tempura batter. I really like the mayonnaise Tempura batter especially because it does not ruin the flavor of matcha. Please serve with the matcha salt and fully enjoy the yumminess of matcha! —Rie
All Purpose Flour
Vegetable Oil for deep-fry
Vegetables (Asparagus, Zucchini, Onion, Green Pepper, Broccoli, etc.)
In This Recipe
Reserve half of the matcha powder for the matcha salt. Mix rest of the matcha powder with flour. Shift the matcha flour and make sure no cramps are left.
Put the mayonnaise in a bowl and add the cold water little by little and mix well.
Add the matcha flour with the mayonnaise and mix by cutting motion. Do not mix too much or the batter gets too mushy.
Heat the oil until it simmers.
Dip the vegetables in the batter and deep fry them until crispy.
Prepare Matcha salt by simply mixing the matcha powder and salt.