Flour is not used in the same way when preparing tempura, karaage or okonomiyaki. Some mixes create a light batter around the ingredients, while others form a thin, crispy coating or give enough structure to a batter rich in cabbage and other ingredients.
Japanese mixes mainly make it easier to measure the ingredients and achieve the texture expected for each dish.
Tempura flour is mixed with water, usually very cold, to create a fluid batter that lightly coats prawns, fish or vegetables. Once cooked, the coating should remain thin, airy and crispy.
Karaage flour is used differently: depending on the mix, it is applied directly to pieces of chicken or combined with a small amount of liquid. It may already contain seasonings such as soy sauce, ginger or garlic.
For a simpler coating without added seasoning, katakuriko potato starch is another widely used option in Japan.
In okonomiyaki, flour forms the base of a batter that is soft enough to bind the cabbage, eggs and other ingredients without making the mixture too dense. Depending on the product, Japanese mixes may also contain dashi or seasonings.
Some are also suitable for takoyaki, which require a more fluid batter to cook properly in their moulds.
Once cooked, okonomiyaki is usually topped with okonomiyaki sauce and Japanese mayonnaise, then finished with dried bonito flakes, or katsuobushi.
