How To make Tempura ,Japanese Way
Koromo ( batter ) 1 Egg beaten
1 c "cold" water
2 tb Dry white wine
1 c Flour
Tentsuyu(dipping sauce) 1 tb Dashi no moto( fish stock)
1 c Water
2 tb Mirin( sweet rice wine )
Or 1 tbs sugar 2 tb Sake ( or dry white wine )
1/4 c Soy sauce
Ginger root to taste Vegetables & fish: EX: Carrots, onions, mushrooms Peppers, zucchini, snow pea, Squash, eggplant etc. etc. "okra " Shrimps, crab, scallops, Squid, cod. etc. etc. Before you begin here a few essential tips to remember: youUll need a deep thick wall pan ( wok o.k. ), filled with 1 inch of peanut oil preferred ( Never lard or shortening ),slice vegetables thin enough for even cooking, fry in small batches and never crowd, and have the temperature of the oil from 340 for vegetables or 360 degrees for fish. Cold water in batter is a must to keep the flour from being sticky .Do a trial try of frying so youUll know how long vegetables or fish need to cook. Author did not mention poultry but I surmise it would be cooked as the fish is. Vegetables and fish were the initial things cooked this way in the history of tempura due to their trade with the Portuguese and Dutch merchants. Make the batter: Beat egg with water. Mix in flour and whisk quickly. Set aside. Make the tempura dip: Boil the dashi no moto ( this is a dried soup stock from fish or poultry usually contained in tea bag type of packing )in the water for 2 or 3 minutes. Turn off the heat and add all the remaining ingredients. Prepare the vegetables or fish but cutting into rings, strips, cubes etc. For fish, dredge in flour before dipping in batter. Vegetables are just dipped into the batter. Let excess batter drip off with either fish or vegetables.( meanwhile you will have had the oil preheated in the pan to the right temperature for either fish or vegetables Drop into oil by hand or use a tbs for vegetable cubes. Take the vegetables or fish out of the oil when slightly browned. Serve the tempura with the Tentsuyu dip along with rice.Place rice in a bowl, top with tempura and a few tbs. of the tentsuyu dip. Or serve tempura over Japanese noodles ( soba ). Note all Japanese ingredients may be found readily in most supermarkets or gourmet grocers today. Also, there are other variations in frying tempura; this is one basic historic method. Prior to using peanut oil, sesame seed oil was used mainly when tempura first became popular in Japan, over 400 years ago.
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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.
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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.
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NO FAIL THE MOST CRISPY TEMPURA BATTER RECIPE - Easy & Quick Japanese Style
Are you looking for the easiest and most crispy tempura batter recipe?
You can make perfect Japanese style tempura with this recipe!!
I am introducing unbelievably crispy and delicious carrot tempura (kakiage), but you can use your favorite vegetables and seafood too.
Recipe:
#TempuraBatter #TempuraRecipe #CrispyTempura
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.
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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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❤️