Perfect TEMPURA Batter at Home | Japanese Recipe
Hey guys! Have you guys ever tried Tempura? A lot of Japanese people don’t like deep-frying tempura at home because of how much oil splashes in the kitchen- so today I thought I’d take the opportunity to show you my own healthier version that you don’t need to deep-fry! Check it out!
I hope you enjoy and tell me what recipes you want to see in the comments!
00:00 Intro
00:46 Prepare your Tempura Ingredients
03:31 Make your Tempura Batter
04:16 Pan-Frying our Tempura
06:52 Let's Eat!
09:14 Champ's Question Corner
Ingredients:
(You can make tempura out of many different things but here’s what I used in the video:)
- Whole Large Shrimp (Prawns)
- Yellowtail fillet
- One Carrot
- Bunch of Ao-jiso (green perilla) leaves
- ½ Beetroot
For Batter:
- 6tbsp of flour
- 3tbsp potato starch (cornstarch)
- one egg
- 130ml of chilled soda-water
For Ten-tsuyu
- 130ml dashi fish stock (store-bought is fine)
- 30ml of soy sauce
- 30ml of mirin
- ¼ Grated Daikon Radish
How to make:
- Start by preparing the shrimp by removing the shells (it’s easiest to pull them off just beneath the legs), you can leave the tails on!
- Next, make a cut down the back of the shrimp and devein it by pulling out the black line, pull the shrimp away from the black line as you hold it down with your knife (not all shrimp have this so don’t worry if you can’t find it!)
- Make some small slices down the length of the shrimp and then flatten it with your knife (this will prevent it from curling up when you fry)
- Next prepare your other ingredients - I sliced a fillet of yellow-tail into bite size chunks, I also had some pre-cut squid which I decided to fry too!
- To make kaki-age (mixed vegetable tempura), cut one carrot into thin strips, cut two ao-jiso leaves into small pieces, slice ½ onion into thin strips and add them all to a bowl
- I also peeled ½ beetroot and cut that into bite sized chunks - you can do lots of different vegetables like pumpkin or eggplant if you want
- Next, prepare your batter - chill some mixing bowls and add an ice-cube (keeping everything cold will prevent your batter becoming too sticky)
- Add 6 tbsp of cake flour, 3 tbsp of potato (or cornstarch), mix one beaten egg with 130ml of chilled soda water and then mix all those ingredients (be careful not to over mix!)
- Heat 2 tbsp of grape-seed oil in a frying pan over a medium heat, dip your ingredients into the batter (shake off any excess) and fry for 3 minutes on each side until golden brown for sea-food or until you see a nice fried colour for the vegetables
- For the kaki-age, add your cut up ingredients into your remaining mixture (add some flour if the batter has become too watery) - give it a mix and then add about a spoonful of your mix to the frying pan. Flatten it with a spatula and cook on both sides until golden-brown,
- Once fried, place your tempura onto a rack to cool (you can also use paper towels)
- To make a ten-tsuyu dipping sauce - add 130ml of dashi fish stock, 30ml of soy sauce, 30ml of mirin to a sauce-pan and simmer for a few minutes over a low heat
- It is also common to serve tempura with grated daikon radish, I grated around ¼ of a radish after peeling off the skin
- Plate up your tempura and serve with your ten-tsuyu, daikon radish and salt!
Easy To Do Tempura
In this week's episode, Master Sushi Chef Hiroyuki Terada shows you just how easy it is to make tempura at home. The only difficult part is controlling the temperature of the oil, but if you can take care of that, you've got it made!
The only ingredient that may be harder to find is Japanese tempura batter mix since this is more of a specialty item but besides that, feel free to fry anything else you wish. Be creative and show your friends and family what new skill you've gained :)
Follow Hiroyuki Terada:
Facebook:
Instagram:
Twitter:
Hiro's Second Channel:
Cameraman's Channel:
Watch More Hiroyuki Terada:
Recent Uploads:
Popular Videos:
Extreme Series:
Low Difficulty Recipes:
Support our Patreon page to see exclusive content not seen on YouTube, videos that will make you a better sushi chef, and recipes that will dazzle your tastebuds...Master Sushi Chef Hiroyuki Terada shares his utmost intimate knowledge with you.
As always, we wish to thank all of our fans for spending time here with us on YouTube. We're all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next episode...
Send fan mail and products to be reviewed to:
Hiroyuki Terada
6815 Biscayne Blvd,
Suite 103-451
Miami, FL 33138
New videos every Sunday and Wednesday!
Business Inquiries: diariesofamastersushichef@gmail.com
-----------
About Master Sushi Chef Hiroyuki Terada:
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on YouTube.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.
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Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.
For more information on these knives, contact David Holly at david@knifemerchant.com or visit knifemerchant.com
Let us know how you enjoy your Minonokuni.
Knife Merchant
7887 Dunbrook Road
Suite H
San Diego, CA 92126
800-714-8226
knifemerchant.com
How to make tempura at home. Step by step guide.
Hi, everyone. Thank you for coming back to my kitchen. I will show you how to make delicious tempura at home.
#tempura #tempurasauce #authenticjapanesefood
Tempura batter ingredients
Cake flour 100g
Water 180ml
1 large size egg
Tempura sauce ingredients
Soy sauce 100ml
Mirin 100ml
Dashi 400ml
Deep frying time for each ingredient
Kabocha squash 3 min
Carrot 2.5 min
Shiitake mushroom 3 min
Broccoli 2.5 to 3 min
Shiso leaf 40 sec
( Oil temperature for deep frying vegetables: 160 to 170°C )
Shrimp 1 to 1.5 min
( Oil temperature for deep frying shrimp: 170 to 180°C )
I hope you enjoy cooking Japanese food. Have a wonderful day.????
How to make Tempura Shrimp
Deep Frying Shrimps
HOW TO MAKE TEMPURA
Chef and sushi master Eddy Tseng shows us his tips and tricks of how to make his tempura batter and famous light and crispy prawn tempura, including how to prepare and 'stretch' prawns.
How To Stretch Shrimp For Tempura - How To Make Sushi Series
Master Sushi Chef Hiroyuki Terada shows you how easy it is to prepare shrimp by stretching it for tempura. This type of shrimp is called nobashi which just means stretched. Of the 3 ways it's done, chef prefers the 1st way since to comes out the longest.
Remember to use ice cold water in your batter so when your items are deep fried, the temperature yields a greater reaction and becomes more crunchier.
Again, we wish to thank all of you for watching and commenting on our videos and we hope you enjoy our content.
Follow Hiroyuki Terada:
Facebook:
Instagram:
Twitter:
Hiro's Second Channel:
Cameraman's Channel:
Watch More Hiroyuki Terada:
Recent Uploads:
Popular Videos:
Extreme Series:
Low Difficulty Recipes:
Support our Patreon page to see exclusive content not seen on YouTube, videos that will make you a better sushi chef, and recipes that will dazzle your tastebuds...Master Sushi Chef Hiroyuki Terada shares his utmost intimate knowledge with you.
As always, we wish to thank all of our fans for spending time here with us on YouTube. We're all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next episode...
Send fan mail and products to be reviewed to:
Hiroyuki Terada
6815 Biscayne Blvd,
Suite 103-451
Miami, FL 33138
New videos every Sunday and Wednesday!
Business Inquiries: diariesofamastersushichef@gmail.com
-----------
About Master Sushi Chef Hiroyuki Terada:
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on YouTube.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.
-----------
Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.
For more information on these knives, contact David Holly at david@knifemerchant.com or visit knifemerchant.com
Let us know how you enjoy your Minonokuni.
Knife Merchant
7887 Dunbrook Road
Suite H
San Diego, CA 92126
800-714-8226
knifemerchant.com