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Japanese Very Light Tempura Batter

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.28
Energy (kCal)71.5
Carbohydrates (g)0.36
Total fats (g)4.755
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Break the egg into a bowl containing the iced water and whisk until frothy. | 2. Add baking soda and flour. | 3. Beat until the flour is just mixed in. | 4. Do not over beat. | 5. Batter should be so thin that the merest wisp clings to the vegetables dipped in it. | 6. If it seems too thick, add a little more iced water, and keep the batter cold. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg 1 71.5 0.36 6.28 4.755
    water 1 cup 0.0 0.0 0.0 0.0
    baking soda 1/8 teaspoon 0.0 0.0 0.0 0.0
    purpose flour 3/4 cup - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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