WHEAT flour, modified starch, raising agents: E 500, E 450, E 341; acidity regulator: E 575; emulsifier: E 471; colour: E 160a
Allergens: GLUTEN (WHEAT).
May contain traces of: EGGS, MILK, SOY.
Average nutritional values per 100g:
Energy: 1,505 kJ / 360 kcal
Fat: 1.60 g
of which saturates: 0.00 g
Carbohydrate: 77.00 g
of which sugars: 0.00 g
Protein: 9.30 g
Salt: 0.30 g
Store in a cool and dry place, away from light. See expiry date on packaging. After opening, keep in an airtight container, in a cool and dry place.
Mix 100g flour with 160ml very cold water (preferably with ice cubes).
Leave lumps in the dough, DO NOT whisk like for pancakes.
Use immediately.
N° 116 · THE ASIAN PANTRY
Tempura Flour
Japanese mix · for crispy batter
Japanese tempura batter mix, based on the traditional wheat flour recipe. Ready to use, no other ingredients needed.
The secret to crispy, airy tempura isn't in your hands, but in this mix. Combine it with cold water and you'll have a batter that fries up thin and tender, without soaking up oil. With it, vegetables and shrimp will turn out like they do in a Japanese restaurant, right from the start.
Delivery in 1-2 working days, nationwide in Romania
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WHEAT flour, modified starch, raising agents: E 500, E 450, E 341; acidity regulator: E 575; emulsifier: E 471; colour: E 160a
Allergens: GLUTEN (WHEAT).
May contain traces of: EGGS, MILK, SOY.
Average nutritional values per 100g:
Energy: 1,505 kJ / 360 kcal
Fat: 1.60 g
of which saturates: 0.00 g
Carbohydrate: 77.00 g
of which sugars: 0.00 g
Protein: 9.30 g
Salt: 0.30 g
Store in a cool and dry place, away from light. See expiry date on packaging. After opening, keep in an airtight container, in a cool and dry place.
Mix 100g flour with 160ml very cold water (preferably with ice cubes).
Leave lumps in the dough, DO NOT whisk like for pancakes.
Use immediately.
Fritto misto
Fritto misto
The quick version with the Japanese Nissin Welna mix: crispy even after cooling.
Notes
The Nissin ratio: 100 g mix to 160 ml water. Don't add egg or salt. The mix already contains them. The colder the water, the airier the crust. Don't overmix the batter and don't make it in advance. Make it right before frying. For a quick sauce: soy sauce + a little mirin + warm water, or just lemon and salt.
The perfect crust
Authenticity
Why it's worth it
Tempura flour is a special Japanese blend formulated to create that light, airy, and crispy batter without being heavy or oily. Combined with cold water, it forms the thin, delicate crust that crackles with every bite, the hallmark of authentic tempura. 450g pack, vegan, enough for many servings.
Culinary inspiration
How to enjoy
The secret to tempura lies in temperature: oil at 180°C and very cold batter. Dust the pieces with dry tempura mix, dip them in batter, and place them directly in the oil. Fry in small batches to keep the temperature constant. Drain on a rack, not on a paper towel, to maintain a crispy crust. Serve immediately with lemon wedges; optionally, with a quick sauce made from soy, a little mirin, and warm water.
Food pairings
Serve them like this
◆ Tempura shrimp with tentsuyu sauce
◆ Tempura vegetables (asparagus, eggplant, pumpkin, etc.)
◆ Sauce with grated daikon and ginger
◆ Matcha salt or yuzu salt
◆ Cold sake or Japanese beer (Asahi, Sapporo)
