Nippn Ohmai Tempura Flour, 700 g

Delivery to UK and USA* only

5 / 5

11 review

Coat your favourite ingredients in a crisp, golden crunch.

Lighter than traditional batter yet still deliciously crisp and flaky, this specialised tempura flour combines wheat and rice flour to create a sticky, less greasy coating for seafood, vegetables and more. Thickened with soybean powder to fry up a savoury crunch, this tempura flour creates a simple batter with just the addition of water and sticks sturdily to foods so you can coat them to your preferred crispness. A light, golden tempura that easily drains off excess oils once cooked, use its firm texture to pair its succulent contents with tasty noodle soups and dipping sauces.

ITEM ID: #16436


Enjoyed by everyone as a meal on its own and even as accompaniment to many popular and timeless dishes in Japan, Tempura is a style of food that will forever remain a vital and versatile aspect of Japanese cooking. Made often by frying all manner of seafood and vegetables in a lightly whisked and chilled batter mixture, careful handling to keep the batter both lumpy and cold with iced and even sparkling water, allows it to produce that delicately light crunch that keeps fried foods flavoursome yet healthier each time. With specialist tempura flour developed to provide everyone with the perfectly balanced mixture to leave their tempura bubbling away nicely, find such staple mixtures at in our Flour & Panko section.

How To Use

• Mix 100g of this flour with 150ml of water. Mix together briskly until dissolved.
• Heat up oil in a large pan to 170°C – 180°C. If you drop a little batter in the oil and it puffs up and rises to the top, it is the right temperature.
• Dip your prawns or vegetables in the batter, then cook in the oil until golden and crispy.

Item Detail


Per 100g:
• Energy: 1434kJ/338kcal
• Fat: 1.4g
  (of which Saturates: 0.3g)
• Carbohydrate: 72.0g
  (of which Sugars: 0.6g)
• Protein: 8.1g
• Salt: 0.25g


1 review
Use for cooking meat and seafood