In this video, Shinpei Kurihara carefully explains how to make two types of tempura batter using tempura flour and cake flour, how to cut shrimp and vegetables, and tips for frying to a crispy finish, including oil temperature, amount, and pot selection. It's packed with tips for making delicious tempura at home without fail.
Ingredients
Main Ingredients (2-3 servings)
- 100g tempura flour
- 160cc water
- Shrimp, to taste
- Eggplant, to taste
- Shiitake mushrooms, to taste
- Shiso leaves, to taste
- Sweet potato, to taste
- 150-160g cake flour
- 1 egg
- 300cc ice water
- Cake flour, to taste
Seasonings
- Frying oil, to taste
- Tentsuyu (tempura dipping sauce), to taste
- Salt, to taste
Steps
- Remove the stems from the shiitake mushrooms and shape the caps for tempura.
- Cut off the stem of the eggplant, cut it in half, and make several slits.
- Slice the sweet potato thinly to prepare for layering when frying for texture.
- Prepare the shrimp by cutting the sinew. Bend the sinew near the tail 1, 2, 3, or 4 times, then break it along the sinew with your hand with a "snap."
- In a bowl, combine 100g tempura flour and 160cc water, and mix well until it becomes thick and clumpy to make the tempura flour batter.
- In a separate bowl, lightly beat 1 egg.
- Gradually add 150-160g cake flour and 300cc ice water to the beaten egg, mixing gently without overmixing to create the cake flour batter. 【Here's the trick!】 Mix lightly to avoid developing gluten in the flour, which will result in a thinly coated tempura with a nice texture when fried.
- Pour frying oil, to taste into a deep pot and heat it to the appropriate temperature.
- Dip the prepared shiitake mushrooms into the tempura flour batter and fry them in the oil. It's best to fry them in batches of two.
- Similarly, dip the eggplant in the tempura flour batter and fry them in the oil.
- Remove the cooked shiitake mushrooms from the oil.
- Lightly coat the shiso leaves with tempura flour batter, spread them out, and drop them into the oil. Fry them so they overlap.
- Remove the cooked eggplant from the oil.
- Dip the sweet potato in tempura flour batter, overlap them slightly while frying, and submerge them to ensure they cook through, while also crisping up the surface.
- Remove the fried shiso leaves from the oil.
- Remove the fried sweet potato from the oil.
- Coat the shrimp with tempura flour batter up to the tail and fry them in the oil. 【Here's the trick!】 The less time shrimp are cooked, the more their flavor is preserved. They will fry up straight and firm.
- Remove the fried shrimp from the oil.
- For frying with the cake flour batter, lightly dust the surface of the shiitake mushrooms with cake flour, to taste.
- Dip the shiitake mushrooms, dusted with cake flour, into the cake flour batter and fry them in the oil.
- Similarly, dust the surface of the eggplant with cake flour, to taste, dip them in the cake flour batter, and fry them in the oil.
- Overlap the sweet potato slices, lightly dust them with cake flour, to taste, dip them in the cake flour batter, and fry them in the oil.
- Overlap the shiso leaves, lightly dust them with cake flour, to taste, dip them in the cake flour batter, and fry them in the oil.
- Lightly dust the surface of the shrimp with cake flour, to taste, dip them in the cake flour batter, and fry them in the oil.
- When draining the fried tempura, utilize the tendency of oil to flow downwards by lifting the tempura vertically. 【Here's the trick!】 This prevents oil from dripping and allows for clean draining.
- Serve the freshly fried tempura with tentsuyu (tempura dipping sauce), to taste or salt, to taste, as desired.
🚨 レシピの修正をリクエストする
レシピの誤りがありましたらお知らせください。ご協力をお願いします。