Last week I made the J. Kenji Lopez-Alt’s All-Purpose Tempura Batter and Dredging Mixture recipe from The Wok in preparation for his Tempura Vegetables or Seafood recipe.

The tempura batter and dredging mixture is straightforward: equal portions rice flour and all-purpose flour are whisked with a bit of baking powder and salt.

For his tempura recipes, Kenji adds vodka and soda water to create a thin batter. It seemed to work fine, but I have limited experience making tempura.

I am cooking my way through J. Kenji Lopez-Alt’s The Wok cookbook. Read more about it.