The most famous Japanese food after Sushi? Tempura Recipe #Shorts
Vegetable Shrimp Tempura with Dipping Sauce
- Ingredients
For the Tempura:
Vegetables of your choice. My favorites are eggplants, squash, sweet potatoes, Onions, asparagus, perilla (Shiso leaves). Shrimp is the most popular tempura. Squid and other seafood are also delicious. Any ingredient can be used for tempura, so try it with ingredients you have in the fridge right now.
Cooking oil
For the Tempura batter:
An egg
200ml cold water
140g flour
For the Dipping Sauce:
2tbs soy sauce
2tbs sugar
½ tsp dashi powder (I recommend Japanese broth like bonito or kelp but you can use any)
120ml water
Instractions
Cut the all vegetables and prepare the shrimp. Wipe off the water well and put them in the fridge till you use them.
Make dipping sauce. Combine all ingredients of dipping sauce and heat it once.
Make the batter. Crack an egg, add 200ml cold water, add 140g shifted flour. Avoid over mixing the batter because too much flour gluten will be released and it will not fry crispy.
Coat vegetables and shrimp and deep fry at 180°C for 1-2 minutes. Slowly deep fry root vegetables until cooked through.
Tempura is a surprisingly easy and quick dish! Give it a try❤️
Tempura Shrimp Secrets 海老の天ぷら
Crispy Tempura shrimp is a dish that many people love, a popular dish in Japanese cuisine.
The first secret to making crispy Tempura shrimp is to use a light batter and to fry the shrimp at a high temperature. The batter should be light and airy, enough to coat the shrimp, but not so heavy that it weighs them down. The ideal batter will be light and crispy, with a delicate flavour that doesn't overpower the taste of the shrimp. The best way to achieve the perfect consistency is to use a low protein flour such as cake flour or dedicated a tempura flour. If all you have is plain all purpose flour, replace one third of the quantity with either corn-starch, potato or rice flour to lower the gluten rate. This will still result in a crispy coating. I don't normally season tempura batter as the dipping sauce contains a lot of salty soy sauce. But I suggest to add salt to the batter if you eat them without the sauce.
The second secret is to use ice cold water when mixing the batter. In fact, try and refrigerate everything, mixing bow, utensils, even the flour before use. This will help to keep the batter light and prevent it from becoming soggy.
The third secret is to not over mix the batter, simply fold the flour into the liquid until mixed, even if there’s lumps, that’s fine. Always make your batter last minute, just before frying.
When frying the shrimp, it is important to use a vegetable oil that has a high smoke point, such as canola oil or peanut oil. The oil should be heated to 340°F - 170°C before adding the shrimp. The shrimp should be fried for two to three minutes, or until they are golden brown and crispy.
Once they are crispy, remove them from the oil and drain them on a paper towel-lined plate. Serve immediately with dipping sauce and enjoy!
If you follow these simple tips, you'll be able to enjoy crispy Tempura shrimp just like the Japanese.
???? Get this written recipe link here:
▶ Check out my favourite kitchen tools here (affiliate):
▶ Follow me on Instagram:
▶ Follow me on Facebook:
▶Music by Epidemic Sound:
Want to mail me something?
Fan mail and products
MAILING ADDRESS:
RECIPE30
PO BOX 416
MOUNT MARTHA 3934
VICTORIA AUSTRALIA
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.
-----------
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 At Home
Takahiro Sakaeda of Nami Nori in NYC demonstrates how to make tempura, a beloved Japanese dish by way of Portugal. Takahiro starts by making two dipping sauces, a traditional tentsuyu dip and a yuzu flavored soy sauce. Next, he prepares a variety of veggies and seafood, like sweet potato, corn, eggplant, squid, and much more. Finally, he fries each piece in a light batter, resulting in crispy, dippable bites. Check out the recipe here:
Subscribe to Munchies here:
All Munchies videos release a full week early on our site:
Hungry? Sign up here for the MUNCHIES Recipes newsletter.
Check out for more!
Follow Munchies here:
Facebook:
Twitter:
Tumblr:
Instagram:
Pinterest:
Foursquare:
More videos from the VICE network:
How to cook TEMPURA ???? 〜天ぷら〜 | easy Japanese home cooking recipe
In my Channel, I show step by step of alternative but authentic Japanese home cooking, which can be made with the ingredients that are easily available outside of Japan.
In this video, I am making Tempura, Japanese style deep fried sea food and vegetables. I am also showing how to make Tare/Ten-tuyu (Dashi sauce) for Tempura.
Possible Ingredients for Tempura
Sea food:
fish, shellfish, prawns, scallops, squid/calamari, octopus etc.
Vegetables:
Asparagus, broccoli, carrot, corn, eggplant, green beans, lotus roots, all mushrooms, okra, onion, paprica, pumpkin (squash), shishito peppers, sweet potatos, zucchini etc.
Tempura Batter
- Egg 1
- Water (w/ ice cubes) 200 ml
- Flour 200 ml (4/5 cups)
- Baking powder 1/2 Tsp
Tare/Ten-tsuyu (Dashi sauce)
- Water 4 Tbsp
- Soy sauce 1 Tbsp
- Mirin 1 Tbsp
(or Sugar 1 Tsp)
- Sake 1 Tbsp
- Dashi powder 1/2 Tsp
Please also watch my other videos
Teriyaki Chicken:
Curry Rice:
Tonkatsu:
Yakitori:
Nikujaga:
Mapo Tofu:
Konnyaku Steak:
Side dishes:
00:00 Intro
01:10 Ingredients
02:04 Preparing ingredients
06:18 Making Tare/Ten-tsuyu (Dashi sauce) for Tempura
07:29 Making Batter for Tempura
09:15 Deep frying Tempura
13:04 Eating
16:29 Ending
17:08 Recipe
Tik Tok:
tiktok.com/@taijiskitchen
Similar Videos
Kimono mom on Tempura:
Tasty on Tempura:
Just One Cookbook on Tempura:
Hiroyuki Terada on Tempura:
Joshua Weissmann on Tempura:
Imamu room on Tempura:
Champ's Japanese Kitchen on Tempura:
#AuthenticJapaneseHomeCooking
#EasyJapaneseFood
#Tempura
Sound source: