How to make Kakiage Tempura & tempura batter. (onions, carrots, mitsuba recipe) かき揚げ天ぷらの作り方(レシピ)
▼How to make Tempura dipping sauce.
▼Tempura recipes
■This time is a recipe for Kakiage Tempura. (onions, carrots, mitsuba recipe) かき揚げ天ぷらの作り方(レシピ)
■Kakiage Tempura.(onions, carrots, mitsuba) [recipe] (2 serving)
[Ingredients]
・Onion : 1/2
・Carrot : 40-50g
・Mitsube : some (Japanese parsley)
[Tempura batter made from scratch (without egg)]
・Cold water : 75g
・Mayonnaise: 10g
* First, dissolve the mayonnaise in water.
・Flour : 50g(The flour I use is less than 8.5% protein.So it's a good idea to use cake flour )
・Sesame oil : a little
* Eggs are used for the tempura batter liquid.
But, the more the amount by using the egg.
In the case of a small amount, the same effect can be obtained by substituting mayonnaise.
[Condiments / Toppings]
・Tempura dipping sauce
▼How to make Tempura dipping sauce.
▼ Behind the shooting
There are many ways to make kakiage tempura online.
However, there are many cases where the method of making is wrong.
I work at a Japanese restaurant, so I'm a tempura cooking professional.
I introduced the real way to make it with a video.
If you make it on this street, you can make a big delicious kakiage that is crispy. (´▽`*)
▼Please subscribe to my channel!
▼Haruma's Recipe Official Website
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・How do you make Japanese food?
・Is it easy to make Japanese food?
I am working on a video that solves this problem.
An introduction video of Japanese cuisine that can be easily cooked.
I am a Japanese chef. The name is Haruma. Please call me Haru or Haruma.
We deliver videos from Japan.
I would be pleased if you could introduce tradition, culture, history, temples, shrines and Japanese street food.
Recommended Japanese recipes that can be easily cooked.
Famous Japanese food recipes. Healthy (vegetarian) Japanese recipes.
I want to tell you some tasty Japanese food.
Thank you. I will also create a blog.
*Depending on the manufacturer, the seasoning may taste slightly thicker or thinner, so please adjust it to your liking.
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今回は、プロが作る「かき揚げ天ぷら / 玉ねぎ、にんじん、三つ葉」の簡単な作り方を紹介します。
■かき揚げ天ぷら / 玉ねぎ、にんじん、三つ葉(レシピ)2人前
[材料]
・玉ねぎ : 1/2
・にんじん : 40-50g
・三つ葉 : 適量
[天ぷらバッター液]
・水 : 75g
・マヨネーズ : 10g
*初めに水にマヨネーズを溶かしてください。
・小麦粉 : 50g
・ごま油 : 少々
・氷 : 2個
*天ぷらバッター液は玉子を使います。
でも、玉子を使用すると量が多くなります。
少量の場合はマヨネーズを代用しても同じ効果を得ることができます。
[調味料 / 薬味]
・天つゆ
▼天つゆの作り方
▼撮影の裏側
かき揚げ天ぷらの作り方はネット上にたくさんあります。
でも、作り方が間違っているのも多いです。
私は日本料理レストランで働いているので、天ぷら料理のプロです。
本物の作り方を動画で紹介しました。
この通りに作ると、サクサクとして大きな美味しいかき揚げを作る事ができます。(´▽`*)
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・「日本の食べ物はどうやって作るの?」
・「日本料理を作るのは簡単ですか?」
この問題を私の動画で解決して頂けたら幸いです。
簡単に作ることができる日本料理の紹介動画です。
ご視聴ありがとうございます。
私は日本の料理人です。(蕎麦、うどん屋で働いています。) 名前は悠真(ハルマ)です。
「ハルマ」と呼んでください。 日本から動画を配信しています。
簡単に調理できるおすすめの日本のレシピ。
有名な日本料理のレシピ。
健康的な(ベジタリアン)日本のレシピ。
美味しい日本食をお話ししたいと思います。
また、伝統、文化、歴史、寺院、神社、日本の屋台の食べ物を紹介できたらとも思っています。
ありがとうございました。
ブログも作成する予定です
*調味料はメーカーにより味が若干濃くなったり薄くなったりする場合がありますので、お好みで調整してください。
▼Harma's Recipe Official Website
■CHANNEL登録お願いします!/Please subscribe to my channel!
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■音楽/Music
▶前回の動画/Previous video
How to make Kamo tsukemen. (Sliced duck loin tsukemen / Dipping soba noodles Recipe.)鴨つけ蕎麦の作り方(レシピ)
#tempura #tempuradippingsauce #kakiage #tempurarecipe #kakiagetempura #kakiagetempurarecipe #kakiagerecipe #kakiagesauce #kakiageadalah #tempurabatter #tempurabatterwithoutegg #vegantempurabatter #homemade #japanesecooking #japaneserecipe #japanesecuisine #japanesefood #japanese #cooking #かき揚げ #天ぷら #天つゆ #レシピ #作り方
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.
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Behind the Counter at a Local Japanese Tempura Restaurant
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This Tokyo hidden gem is a Japanese family owned Edo style Tempura restaurant, named Tempura Mikaku, located in the backstreets of Roppongi, one of Tokyo’s busiest night spots. This Japanese food restaurant has been in business since 1931. Originally opened in Nihonbashi, it later relocated to Roppongi which is only a 3 minutes walk from exit 3 of Roppongi station. This hidden gem tempura restaurant also has a unique way of firing their tempura, with drumsticks. The owner and head chef, a former jazz drummer, is the one who started this. Apparently, regular chopsticks are much thinner and eventually break after so many washings, while drumsticks are made out of a hickory which is very strong and hard so it lasts much longer over time. This is a behind the counter view of what really happens at a Japanese cuisine tempura restaurant as they setup and prepare the meals.
Tempura Mikaku
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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:
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Fish Tempura Recipe - Japanese Cooking 101
We will show you how to make Fish Tempura, deep fried white fish in Tempura batter.
You can use any fish fillet of choice, such as cod, halibut or sea bass.
For the batter, flour with less protein like cake flour and katakuriko (potato starch) are preferred so that the fried batter has a crispier texture.
Complete recipe:
Noriko & Yuko's Vlogs @OishiiTV
#japanesecooking #japanesefood #japaneserecipe #food #recipe #cooking #tempura
Crispy Shrimp Tempura Recipe | Japanese Restaurant Style 米国発・海老の天麩羅
Welcome to Umami Dream and in today’s Japanese restaurant style video is about crispy shrimp tempura recipe.
Shrimp tempura is a delicious Japanese dish that often acts as an appetizer, but a great shrimp tempura recipe can also make for a crispy, full meal of fried shrimp, too. This is a common dish ordered in Japanese restaurants.
Shrimp tempura is raw shrimp dipped into tempura batter and deep-fried in hot oil. The batter that is used to make the tempura consists of flour, water, cornstarch, and sometimes eggs. In this recipe, we’re using a tempura batter mix so that the dish is quick and easy to prepare anytime you have a craving. The fried batter shell around these shrimp is delicate, but with the most delightful crunch.
This is the easiest way to make restaurant quality tempura in your kitchen. So, let’s make shrimp tempura at home. Follow my step by step shrimp tempura recipe and surprised your friends and family.
Enjoy life with food & happiness!
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▶️ The Recipe: Shrimp Tempura Recipe
Ingredients:
* all-purpose flour
* tempura batter mix
* cold water
* nobashi ebi
* soybean oil
▶️ Method and Instructions for shrimp tempura recipe:
For tempura batter:
* tempura batter mix (sifted) 250ml
* cold water 280 ml
* combine both ingredients together in a bowl and whisk
Shrimp for tempura:
* Lightly coat each shrimp in all-purpose flour and tap off any excess flour
* Make sure get some flour in between the tails
* Place them into a small bowl and set them aside
To fry tempura:
* Heat soybean oil to 350 degrees Fahrenheit in deep fryer
* splashing some batter into the fryer
* take the pieces of shrimp and place in soy bean oil
* cook until getting golden color
* take them out of the fryer and place them on a mesh to allow the oil to drain
* Decorate nicely and serve
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▶️ My other videos:
* Sweet Shrimp/Amaebi sake shooter:
* Triton roll/scallop, kanikama & Hot sauce:
* Hanoi roll/Rice paper sushi roll:
* Pork Ginger/BUTANIKU no SHOGAYAKI:
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#shrimptempura #shrimptempurarecipe #UmamiDream #tempurabatterrecipe #appetizerrecipes #japaneserecipe #tempura #appetizer