A delicious dinner restaurant in Sendai. The science of tempura batter.

2020/10/20 blog

◎ Sendai French Chef's Blog

A 17-minute walk from Sendai Station toward Tohoku University's Katahira Campus (southwest direction).


A 6-minute walk from "Aoba-dori Ichibancho Station" on the Sendai City Subway Tozai Line toward Sendai High Court (southwest).



Along Gobashi-dori, Ichibancho.

A French bistro on the first floor with the French flag, opposite Mitsuhara-san.


French home cooking and wine

[La Fleur de Cerisier]

Owner chef Fumihito Sato




I will do my best to help you today as well.


We hope that you will feel that this encounter is a very valuable and meaningful encounter.


Please stay with us until the end.


This week, we're discussing some thoughts on the science of deep-fried foods.

I look forward to working with you today.


[Reason for not frying tempura with strong flour]

The role of the tempura batter is not to expose the ingredients directly to the hot oil, but the water contained in the tempura batter becomes steam due to the heat, and the batter itself slowly heats the ingredients inside. It has a crispy texture and taste.


In other words, it is important for tempura to be deep-fried, so if the tempura batter after frying hardens like dumplings or sticks firmly to the ingredients, the deliciousness of tempura as a dish will be impaired. It will end up.

However, if you try to entangle the food with a garment that is made entirely of non-sticky starch, the garment will run off and it is meaningless.

In other words, it seems that the ideal of clothing is "do not stick and do not leave".

Therefore, it can be said that "soft flour", which contains the minimum necessary amount of gluten, is the most suitable for tempura batter.

If this uses "strong flour" instead of weak flour, the flour has more gluten and has a stronger ability to adsorb water, so even after the tempura has been fried, water remains in the batter, so it is heavy and bet. The result is a hard garment.


So how do you actually make a good tempura batter?

The point is

・ Do not stir too much

・ Do not use warm water

・ Use up clothes as soon as you make them (do not leave them for a long time)


Let's explain it.


Gluten is not sticky from the beginning, but it becomes sticky only after adding water, stirring and connecting.

Therefore, when making tempura batter, if you stir or knead it all the time, the stickiness will naturally increase.

Also, the higher the temperature, the faster the formation of gluten, which also makes it more sticky.

It is the same when you stir the tempura batter and when you leave it for a long time.

As the formation of gluten progresses over time, it becomes more tenacious.


In other words, in order to fry crispy tempura, the "knack" is to make the gluten sticky as little as possible.

For this reason, use cold water as much as possible, and sometimes ice water, mix the flour and cold water, mix as little as possible, cut lightly, and immediately add to the oil in no time. It is important to start frying.

The batter that has been left as it is after stirring has a sticky appearance, and the potatoes fried using the tempura batter have almost no unevenness.


Time change of batter mixed with 30g of flour and 50g of cold water (10 ℃).

Immediately after melting

1 minute after stirring

After stirring for 1 minute, leave for 5 minutes

Viscosity 10%



This graph shows the stickiness of the flour after adding water, stirring it, and stirring or leaving it, measured with a machine called a rotational viscometer.

If you look at this, you can see that the viscosity increases over time compared to the batter that is made by melting the batter.



That's all for today.

Thank you for reading many people today! ^ --^

See you again!


次回もまた、ラフルールドスリジエ のブログでお会いいたしましょう!(o^^o)


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TEL 022-724-7448