"The perfect tempura batter is light and airy and has a slightly lumpy consistency," she says. The bumps don't mean the final batter will be undermixed or weirdly textured when fried, so don't go ...

According to Japanese Food Culture, the cooking technique for making tempura is known as hanaage, which translates to blooming flower. When tempura is fried in hot oil, the batter blooms like a ...

When tempura is being fried, the batter comes into contact with the hot oil and the water content evaporates instantly, creating numerous holes inside the batter, which create the crisp texture.