Vodka Tempura Batter
Use this vodka tempura batter recipe when making Nobu Matsuhisa and Thomas Buckley'sBranzino With Florida Amazu Sauce. Photograph by Masashi Kuma.
- Yield: Makes 1 1/2 cups
Source: The Martha Stewart Show, October Fall 2008
- 1 large egg yolk
- Scant 1 cup ice-cold vodka
- 3/4 cup all-purpose flour
In a medium bowl, add egg yolk and vodka; stir until well combined. Add flour and stir until just barely combined, ignoring any lumps. Do not overstir or whisk, as tempura will become chewy and heavy.