Tempura Recipe – Japanese Cooking 101

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  1. 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?

  2. 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

  3. 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.

  4. 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.

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