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The Washington Post

Tempura Bits

Tempura Bits 8.000

Sarah L. Voisin/The Washington Post

Mar 20, 2013

These crunchy strings provide texture in okonomiyaki (see related recipe). You'll need a large squeeze bottle, which will help create strings when the batter hits the oil, and an instant-read thermometer.

Make Ahead: The bits can be made a day in advance and stored in an airtight container.


Servings: 8

Yield: Makes about 4 cups

Ingredients
  • 1/2 cup flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup club soda or sparkling water
  • 1 tablespoon Sriracha
  • Canola oil, for frying

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Directions

Line a baking sheet with several layers of paper towels.

Whisk together the flour, baking soda, salt, soda and Sriracha in a medium bowl until smooth. Transfer to a large squeeze bottle.

Pour the oil to a 1-inch depth in a heavy-bottomed pot. Heat over medium-high heat to 350 degrees. Working in batches, squeeze strands of the batter into the oil; fry until golden brown, about 30 seconds. Stir them using a skimmer or Chinese strainer, which you'll then use to transfer them to the lined baking sheet.

Store at room temperature in an airtight container for up to a day.


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Recipe Source

From food writer and former chef David Hagedorn.

Tested by David Hagedorn.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

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