Saturday, January 16, 2010

Sushi Roll Tempura Batter

3/4 cup flour
3/4 cup cornstarch
1/4 tsp baking soda
1/4 tsp baking powder
To taste: sugar, salt, garlic powder, onion powder, paprika
3/4 cup water
1 egg

Combine all dry ingredients. Add in egg and water. Refridgerate for at least 30 min before using.

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