Japanese Namisato Gluten Free Tempura Flour 220g

$8.95

Brand : Japan

In stock

Description

Japanese Namisato Gluten Free Tempura Flour 220g

This Japanese Namisato Gluten Free Tempura Flour is made using domestic rice flour. It does not use wheat flour at all. Hence, the crispy texture lasts for a long time. It can be made delicious without eggs and absorbs less oil than wheat flour, so it can be used healthy.

Healthy compared to flour. Oil absorption rate cut by about 55%! * In-house research (comparison with wheat products)
Since rice flour is the main ingredient, there is less oil absorption and less oil seepage over time, so the usual fried foods are refreshingly healthy. You can make a batter with just this product and water.

Freshly fried crispy feeling lasts for 6 hours! * Measurement by component analysis branding. When cooking, it can be fried crispy without using cold water. Also, by rebaking, the crispy texture will be restored over time. The beauty of gluten-free tempura is that rice flour crisps up REALLY nicely when deep fried. Not only does this have a great flavour and work up easily, it has a fantastic texture as well.

Tempura Fish Nuggets Recipe

Ingredients:
  • ¾ cup plus one tablespoon all-purpose flour
  • ¼ cup corn flour
  • 1 tablespoon corn starch
  • ½ teaspoon kosher salt
  • 1 ½ cups seltzer water, refrigerated
  • 2 pounds any flaky white fish such as cod or haddock, cut into 23 inch pieces
  • Canola oil for frying (need oil depth to be higher than the thickness of your fish)
  • Table salt to sprinkle on cooked fish
Instructions:
  • Take a small stainless-steel bowl and add both flours, corn starch and salt and whisk. Then put the bowl into the freezer for 20 minutes.
  • Heat oil in a wok or other pan to 375 degrees F and try to keep it at that temperature.
  • Once the oil is hot and the small bowl has chilled, fill a larger bowl with ice and insert the smaller bowl into the ice to keep it very cold, then whisk in the seltzer water. The batter will be thin.
  • Let it sit over the ice for five minutes then whisk again.
  • Dry the fish pieces with paper towels and then fry by dipping in the batter and dropping into the hot oil. (You may need to fry in batches to keep the oil at 375 degrees F.)
  • They will sink to the bottom and when fully cooked, will rise to the top and float, about 2-3 minutes depending on how thick the pieces are. You may need to dislodge them slightly from the bottom with tongs, a spider or strainer right after you drop them in.
  • Once they are cooked, remove using the spider to a plate lined with paper towels and sprinkle on a little salt. Scoop out all the cooked batter pieces* that float to the top before cooking the next batch.
  • Serve in baskets with tartar sauce, or make fish tacos.

Preservation Method: Please avoid direct sunlight and high temperature and humidity. Please store at room temperature.

Ingredients: Rice (domestic) / starch, modified starch.

220g

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