Japanese Tempura Recipe – Japanese Cooking 101 by admin May 27, 2018, 10:40 am 21 Comments cookingCooking (science)how-toJapanese Cuisine (Cuisine)Japanese recipeskitchenShrimp TempuraVegetable (Ingredient)Vegetable Tempura See more Previous article 5 Dips for Your Next Party Next article Chicken Lasagna (LASAGNE) (Italian dish) || Recipe in Malayalam Ep #25 21 Comments Leave a Reply Is the host Japanese? Reply Another great guide, thank you very much for the great videos! Reply Please get new, less annoying music. Reply A cup of flour? Baking powder? Reply How much of each? Reply I'd send that plate back Reply According to some documentaries I've seen, the chefs lowers 4/5 of the shrimp (or whatever else he plans to fry) into the oil for a few seconds before letting go of it into the oil. He said it was to maintain the temperature of the oil. Will it really affect the taste that much?Also, I've seen variants of batter where there egg was also incorporated. Is this method better or is it down to preference? Reply LEAF A LIKE HISSSSSSSSSSSSSSSSS Reply What tpye of oil did you use? Reply What kind of video editing did you used? I need to make a 5 min cooking video presentation. We need to speak in japanese while making cooking. I don't know how to make a video presentation so anyone knows an app to make video presentation Reply This is the best overall recipe for cooking tempura I've seen on You Tube. Reply i cant wait till my garden still producing veggies, i will make tons of tempura! heheh Reply The videos are great. But, I feel the intro is too long (other videos as well). Maybe you could get straight to the cooking ? Reply i shouldn't be watching ur videos this late at night 🙁 am starving Reply hi there, your website seems to be down and I can't get the ingredient amounts :(, can you help me out on this? thank you 🙂 Reply This recipe is not for Tempura flour. Tempura flour typically includes other ingredients, so all you need is probably water. If you use the tempura flour, follow the recipe on the package to make the batter. You can still use our recipe to prep the ingredients and deep frying. Reply @JapaneseCooking101 Could you post a recipe for yakisoba please. 🙂 Reply Can I also use tempura flour? Reply You're supposed to cut the belly side then "pinch" the backside of the shrimp to expand the shrimp so that it does not curl up further. Correct me if I am wrong. Reply @JapaneseCooking101 Could I use tempura flour instead? Reply I'm sooo hungry, starving right now. Reply Leave a Reply Cancel reply Your email address will not be published. Required fields are marked *Comment Name * Email * Website Save my name, email, and website in this browser for the next time I comment.