How to make crispy tempura at home.

Hello everyone, welcome back to my channel. I'm Ryusei. Today I'll introduce some tips of making tempura. Especially shrimp tempura. And I'll make Tendon, Tempura and rice ball. And Tendon is written like this. Don means rice ball and Ten expresses tempura. Crispy tempura and rich sauce of Tendon is so delicious. I hope this video interesting and informative for you. Yes, let's make it. Firstly, I'll prepare shrimps. Shrimp is main ingredient in tempura. The red color makes the dish gorgeous. And the springy texture is so delicious. First, I devein the shrimps. The texture of the vein is sandy and unpleasant. So please check it carefully. OK. Then, peel the shrimps. Insert my finger and peel the shell from the head part. And the fin side. When the fin is cooked, it turns to beautiful red color. And if the shell is removed, the fin falls off too. So please keep the shell. And the fin has moisture. We need to cut the top to prevent from exploding in the oil. This is quite important to cook it safely. Moreover, if the fin is cut diagonally, the look becomes cool. Like this. Once the shrimp is cooked, it will have a curved shape. Therefore, cut the belly side to straighten the shrimps. Make cuts one third deep. Nice. And last, put the pressure from above to straighten the shrimps. Can you hear the sound? This sound is a sign to be well prepared. Nice. The texture of beautiful straight shrimp is crispy. And this work enhances the quality of the dish. Next, I'll cut the vegetables. The cutting is so simple. The trick of cutting squash is to place the left hand on the tip of the knife and move the knife down. Nice. And this is maitake mushrooms. Cut the stem like this. Then, tear it by hands. Good. Squash, maitake mushrooms, and eggplants are popular ingredients in tempura. I recommend to make cuts to the eggplant. These cuts hold the tempura batter well and the eggplant is cooked quicker. OK. And okura. I remove the firm part. And make a cross cut. Good. And we use a seasonal vegetable for tempura. It is shimonita negi. This is one of famous brand Japanese leek in winter. Shimonita negi is grown in Gunma prefecture. If it's cooked, the taste becomes sweet and it melts in our mouth. Good. Corn tempura is loved in summer. Next, I'll make tendon sauce. This is the recipe. I add sake and mirin to the pot. And heat it to remove the alcohol for about 2 minutes. Then, add other ingredients. This dashi is made from kombu and bonito flakes. Once the sauce boils, turn off the heat. I add bonito flakes again to add umami. Traditional tempura restaurants use their special and original sauce which has been using for decades. But it's difficult to prepare such a special sauce at home. So I add 10 cast to the sauce to give the richness. Finally, drain the sieve. And squeeze it. Then, transfer the sauce to the bottle. And this is the dipping sauce recipe. I add all ingredients to the pot and simmer it. Once the sauce boils, the sauce is ready. Next, I'll make the tempura batter. The tip is to chill the cake flour in the freezer to make tempura crispy. Then, strain the flour in a sieve. Straining the flour makes the powder much finer. And the flour involves the air and mix with the water and egg well. Beautiful. And I use the cold water too. The cold temperature prevents the gluten from working. Crack an egg to the water and beat it well. The bubbles appear on the surface. Okay. Then, remove the foam carefully. Good. The amount of the water is roughly the same as the amount of water. Add the flour to the egg mixture. And mixing is very important. Move the chopsticks like tapping. If we stir the mixture well, the texture becomes sticky and the finished texture will become soft and not crispy. It's okay to remain the powder like this. Tempura batter is a bit runny. This is the best. Okay, tempura batter is ready. I'll explain how to check the temperature without thermometer. The temperature is 120 degrees. I add the tempura batter to the oil. It takes a time for the batter rises to the surface. And the sound is low. Next, the temperature is 160 degrees. The temperature is ideal for the vegetables, squash, eggplant, and maitake mushrooms. The batter rises faster than before. And the sound is good. This time and sound is so important. Finally, 180 degrees. It's ideal for shrimp and seafood. The batter rises a little bit faster than 160 degrees. And the sound is higher than before. I can guess the temperature by sound and look. This is tenkasu. I add it to the tendon sauce to give the rich flavor. Let's deep fry one serving of tempura. First, coat the ingredients with the cake flour. The tip is to coat the ingredients with the flour entirely and remove the excess flour. If the flour is too much, the texture will be a bit heavy. And when I coat the shrimp with the flour, I don't put the flour to the fin. This is important. The temperature is over 160 degrees. If we add many ingredients into the oil, the temperature decreases. So I set the temperature a little bit higher. Firstly, deep fry the vegetables. It takes time to cook the squash, so I deep fry it first. Next, eggplant. I throw it into the oil. The excess tempura batter drops in the oil. Get rid of the batter well. The key is to coat the ingredients in a thin layer of tempura batter. Then, shimonita negi. Okra is cooked more quickly, that's why I add it a little bit later. The heat is medium. Finally, okura. The tip is to heat up the temperature gradually. The oil becomes more runny if the temperature is getting higher. And tempura will be much crispier. The eggplant has deep fried for about 3 minutes, and the outside is nice crispy. Ideally, all ingredients are cooked the same time. Squash and sweet potato need a longer time, so we add it in the oil first. Ok. Then, clean the oil. Next, I'll deep fry shrimp. The temperature is over 170 degrees. I do not put the tempura batter to the fin as well. Good. One more. Put the tempura batter to the chopsticks and touch the shrimps to other batter for visual appealing. We should not touch tempura at first because the batter comes off. Deep frying it for about 3 minutes. Ok. The outside is nice crispy. I've deep fried one serving of tempura. First, I'll make tendon. Put the sauce of the rice. Then, arrange tempura on the rice. The tip is to do it as soon as possible. Finally, pour the sauce. Ok. Tendon is ready. Of course, it's good to eat tempura. And if you deep fry 4 servings of tempura, I recommend to deep fry the same ingredients separately. The key of making delicious tempura is that we should not add many ingredients at a time. If you add too many ingredients at a time, the ingredients stick to each other and the batter comes off. And the temperature decreases and the ingredients suck much oil. And if we deep fry lots of tempura, the flour melts in the batter. Then the batter becomes too thick. So we should add the water to adjust the thickness of the batter during deep frying. And if you add too much water, please add the flour too. Please keep the batter ideally. Good. The last tip is that if we make 4 servings of tempura, remove tempura a little bit earlier. Then do double deep fry method. Second time, heat up the oil and warm tempura and make it crispy. Good. However, the best is to make individual portions of tempura. Perfect. I hope you enjoy delicious tempura and tendon. Thank you. Did you enjoy? Tempura is one of the most popular Japanese food. But honestly, it is difficult to prepare tempura from scratch at home, especially more than 4 servings. However, if you master today's tips, you can make crispy and delicious tempura. I hope you enjoy popular and traditional Japanese food, tempura, at your home. Thank you for watching till the end. I'm looking forward to seeing you next time. Have a nice day. See you later.