World Hearth Recipe Collection
catBrowse by Category     alphaBrowse Alphabetically     booksBooks     linksLinks     faqFAQ

Japanese   -   Tempura   adapted from New International Fondue Cookbook

  • 1 Medium Egg Yolk -- room Temp.
  • 1 Cup Ice Water
  • 1 Cup Flour
  • 1 Pinch Salt
  • White Pepper -- to taste
  • Flour -- to coat dipping ingr
  • 1/2 Pound Chicken Or Turkey -- bite sized
  • Vegetables
Directions Be sure the pieces are dry and room temp before dipping. Beat egg yolk with fork. add ice water and mix well. add flour stir with fork to combine. Batter should be thin the consistency of cream. roll in flour before dippping chicken and vegetable into batter. fry until golden brown and serve with sweet and sour or teriyaki sauce.
Serves 1
Time to Make 0:00

Printer version   1 Votes - Yum: 5, Easiness: 5, Speed: 4, Overall: 4.66667 Rate this recipe

Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.

Search the whole site:

Recipes © by their authors.
Site courtesy of