Tempura

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and I don't use that word lightly, like some. I also normally don't comment, but felt compelled to counter balance the negative review because this is the BEST tempura batter I have eaten, bar none - as good as any restaurant I've ever tried, too. I have tried to cook my own tempura batters many times over the years and have usually been VERY disappointed - very flat and boring - and I am a great gourmet cook, but could not figure out why they were never even close to the types you get in restaurants. This recipe is the answer - and is EASY --- but it is the cornstarch and the CLUB SODA that is the KEY --- they are what makes it work - DO NOT just substitute plain water, which is what all other recipes I tried said to use. It actually took two trips to the store - sent my teenage daughter for it, but said she couldn't find it... made a second trip MYSELF to make sure --- and it was DEFINITELY WORTH IT cuz I've finally FOUND THE SECRET TO GREAT TEMPURA BATTER -- THANK YOU EMERIL!!!

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I find it amazing someone thought this recipe and cuisine was "hideous." This is a standard method of cooking tempura. I'm sure Emeril is not losing sleep over the first review, but I feel compeled to counter it. My family and I love Japanese cuisine: sushi, tempura, shabu-shabu, etc. There is absolutely nothing wrong with this recipe unless you're a 'meat and potatoes' person. I encourage all to try Japanese cuisine and this is a great first step. Having said this, there is a technique to making good tempura. I suggest using tempura flour, available at Asian markets. Don't overmix the flour - lumps are okay and even desirable. Oil temperature is critical. Vegetables take longer to cook than seafood. Shrimp need to be cut to prevent curling. For all details, visit a Japanese recipe website for complete instructions.

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Hideous, absolutely hideous.