[Japanese Tempura recipe] How To Make Homemade Crispy Tempura!

Traditional japanese Tempura, one of the most famous Japanese dishes, can actually be made at home.
In this video, I will show you how to make batter and vegetable tempura.

If you have wheat and eggs, you can recreate the traditional Japanese dish tempura if you are careful about how to make it.
Today, I would like to make tempura with eggplant, pumpkin, sweet potato, and maitake mushrooms, as well as a “rice bowl” of tempura(tempura donburi).
I will also show you what to put on top of the tempura.

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This channel is dedicated to showcasing Japanese culinary culture by ‘makisushi temari’. She discusses Japanese food recipes, as well as the culture and history behind them. She also shares alternative ways to prepare dishes using substitutes for hard-to-find Japanese ingredients.
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Royalty Free Music from Tunetank.com
Track: Cooking Show by SoundStreet
https://tunetank.com/track/6555-cooking-show/

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[ Ingredients ]
Wheat flour -3oz
Ice-cold water -3/4cup
One egg yolk
Frying oil

Eggplant
Pumpkin
Maitake mushrooms
Sweet potato

[ tempura dipping sauce ]
Ice-cold water -3/4cup
HONDASHI -0.5tsp
White wine -2tbsp
Sugar -3tsp
Soy sauce -3tbsp

Here are the cooking tools you’ll need:

Knife
Pot (for the sauce)
Pot (for frying tempura)
Tablespoon
Teaspoon
Cooking tray
Measuring cup
Tongs or kitchen chopsticks
paper towel
Flour Sifter

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hello everyone Delo if you’ve got flour and eggs you might think of making bread or cake good ideas but today let’s make tempera a classic japanese dish while tempera is now a traditional part of Japanese Cuisine it actually has roots going back about 400 years to Portugal it’s believed that the Portuguese introduced Tempa to Japan specifically to Nagasaki during a period when Japan had limited Foreign Relations mainly with Portugal and the Netherlands interestingly tempera was even mentioned in a book from 1,660 nine cold R ofi showing how early this dish became part of Japanese culinary history tempera requires a lot of oil so its popularity grew hand in hand with advances in oil production technology during the E Period increased oil production made it easier for people to enjoy tempora more often at that time it was commonly sold at Food stols way people could order individual pieces kind of like today fast food similar to ordering a burger later as home stoves became more common tempura became a dish that could also be prepared at home Japanese tempera is known for its light crispy coating and satisfying texture another unique feature is the dipping sauce made with soy sauce which adds a delicious balance of flavors in this video I will be sharing some tips on how to make perfect tempura so stick around until the end this channel explores Japanese Cuisine with a touch of history and even offers alternative ingredients for those who need them if you are interested in more be sure to subscribe so you don’t miss any upcoming videos today we’re making temper with a variety of trown let start by going over the ingredients for the batter you’ll need 3 oz of flour 34 cup of water and one egg yolk and ears Yol you will need plenty of oil plus some tone like a plant pumpkin mayake mushrooms and sweet potato for the temp purea dipping sauce gather 3/4 cup water 1/ teaspoon of hondashi 2 tbsp of white wine 3 tpoon of sugar all three tablespoons of soy sauce also we’ll need a few exture cooking tools this time so be sure to have everything ready all right let’s get started first pour the water into a bow and then place it in the fridge this step is really important so don’t need to skip it if you can measure precisely you could also use ice water for even better results next up is the flour prepare a bowl and sip the flour over it flour power tends to absorb moisture and if you don’t sift it it can form calm sifting helps create that light crispy temper texture it’s a bit of extra work but it’s an important step for the best results once all the flour is sifted place it in the fridge as well for the best results it’s essential to thoroughly chill both the flour and water in the fridge it may seem like a hassle but don’t skip the step it really makes a difference in achieving the perfect tempera while the flour and water are chilling let’s prep the Chone for tempera first upd you know what this is It’s medic a type of mushroom recently it gained some popularity in Japan thanks to the MonDay made CAD Dan when it comes to mushrooms for tempora the most popular ones are definitely made K and Shi from M mushrooms D use a knife just tear them into bite-sized Pieces by hand if you make them too small they want have that satisfying texture so splitting one may Decay into five or six chunks should be about right once you’ve broken up the may deay let move on to the next vegetable next let’s creat the app plant start by washing it well and then Pat it dry with a paper towel to remove any excess moisture [Music] now trim the stems neatly so they will look nice when [Music] fried once all the stems are trammed cut each app plant in half lengthwise of the stem it won’t be noticeable after frying so just cut right through it after having the EP plant make shallow lift along the length this will help The Temper batter stick better aim for about seven or eight slits on each half did you make the slits in the eggplant temperate in Japan gently press along the slits to Fan them out a bit let’s take a quick look at this will give the epine Tora a nice dimensional look if it’s not spreading well you can add a few extra slits with your knife next up is the sweet potato it might look tempting to turn it into a dessert but it’s also fantastic for tempura start by washing it well then cut it lengthwise for a little extra Dimension try slicing it at a slight angle just dying it make the pieces too thick or they will take too long to cook about the thickness of a finger is ideal fun fact sweet potatoes were encouraged for cultivation about 300 years ago back in the samurai era as a reliable CR prop to help prevent famine now for the last vegetable of the day pumpkin start by cutting it in half and then cut each half again scoop out the seeds since they spoil easily even if you hear not using all of the pumpkin it was a good idea to remove the seeds before storing it once the seeds are out slice the pumpkin into pieces about the thickness of a finger for this recipe I’m having those slices lengthwise but if you like larger pieces you can skip the step all right let’s get the pot ready for frying pour in the oil and heat it up to 360° F there’s no need to rush the heating though since we be preparing The Temper batter while the oil warms up now let’s make the batter take the chilled water from the fridge and add one egg yolk to it you can save the lefta wo egg white for something like a fluffy white omelette mix the egg yolk and water together well next add the chilled cake flour but do it gradually done pour it all in at once gently mix it in just a Navy combine the key here is to avoid over mixing so think of it as lightly dissolving the flour into the mixture when flour and water are combined gluten forms and the more you need it the more gluten you get when making bread you want to thoroughly mix the flour and water to develop gluten which helps create great flavor and texture but with Tempa guton will make the better heavy so that why it crucial to mix very gently almost as if you were just dissolving the flour remember it is fine of theirs still bit of flour visible that’s actually ideal for light crispy tempura now it’s time to fry our ingredients and make the temper let’s start with the Tomato cake dust it lightly with the cake flour just enough to coat it you want a very thin layer if there’s any excess flour brush it off gently with a pastry brush or something similar once that’s done dip the mayake into the batter and then carefully place it in the hot oil make sure not to overload it with too much batter also be careful not to add too many pieces to the oil at once if you Crow the pot the oil temperature will drop and you w get that nice crispy Fry at the beginning of frying you see a lot of bubbles but as it gets closed to being done the bubbles will get smaller and the frying sound will become a bit higher pitched that is your signal that it has ready to come out let the oil drain well then Place The Temper on a cooking tray to rest next is the sweet [Music] potato just like with the ma cake dust it with cake flour brushing off any excess with a pastry brush dip it in The Temper batter and fry it when the BOS start getting smaller that is the sign Edge [Music] ready also be sure to scoop out any bits of batter that fall off to keep the oil clean now for the app plant make sure flour gets into the slits as well dip it in the batter and as it fries when egg crunk is fried in oil its unique bitterness is reduced so you don’t need to worry about pre- soaking it to remove any astringency the oil seeps into the spongy flesh making it incredibly delicious add a little more batter over the acpl a few times this will give it a nice crispy texture earlier we talked about not overcoating at the start but by adding a little extra batter at the stage you will get that beautiful Cris crispy finish finally let’s fry the pumpkin just like with the other vegetables dust it with cake flour then dip it in the batter and [Music] Fry as it Cooks drizzle a little extra batter on it to add some extra crunch in Japan we call this making the flower bloom because it creates that crispy layered effect now all the vegetables are fried and ready to [Music] go while tempera is of enjoyed with just a Sprinkle of salt let’s make a dipping sauce this time add the ingredients we mentioned earlier water hondashi sugar white wine and soy sauce to a pot and warm it up traditionally Sak and myin are used but this mix will still make a delicious tempera sauce this mixture can be made into a tendon sauce as is by boiling it down if you prefer it not to be too sweet try using less sugar if you are using it as a tempor bow sauce let it simmer a bit longer until it thickens slightly it is great to enjoy The Temper Fresh then use any leor the next day for a temper Bowl now let’s plate The Temper you can use a round plate or a long rectangular one like this it works nicely too to absorb any excess oil it’s a good idea to line a plate with a paper towel for the temper Bowl simply add rice to a bowl arrange the temper on top and drizzle the reduced sauce over everything that how does that look delicious right now there are a lot of different ways to enjoy tempera in Japan what do people dip their tempera in let’s take a quick look at that based on a survey where multiple answers were allowed I’ll show you the results of what people pair with tempura starting from fifth place and that is mayonnaise it’s pretty common to dip fried foods in tarer sauce which is based on mayonnaise so it’s not surprising that some people like to dip their tempura in mayo by the way I talked about how to make delicious Japanese mayonnaise in another video so if you are interested in trying it out check it out for some tips next in fourth place we have sauce uh and B sauce I mean Japanese style werer sauce it’s different from yoshid sauce and has a unique flavor that’s actually pretty popular and widely available in Japan it’s often said that wer sure sauce is somewhat similar in taste coming in at third place is soy sauce Japanese people really love their soy sauce it got about 133% of the votes soy sauce is such a versatile condiment that goes well with just about anything so of course it pairs perfectly with tempora next up Paris in second place we have salt salt got around 40% of the votes if you’ve been paying attention to the ray gas so far you might have noticed a trend most of the choices are condiments that contain salt mayonnaise has salt in it as do sauces and soy sauce and now Moor in second place we have salt itself some people even prefer special salt like rock salt or seaweed salt and finally in first place we have tens Ru tempura dipping sauce which gathered an overwhelming 80% of the votes it’s by far the most popular choice the flavor of tensu is also similar to the dipping sauce used for tempera rud Don or SOA noodles which is probably why people find it so familiar and delicious which is probably why people find it so familiar and delicious it’s the perfect pairing for tempura providing a balance of savory Umami and light sweetness that complement the crispy texture of the tempera perfectly so why not experiment and find your own favorite match for tempera and definitely let us know what combination you found most delicious how did you like today’s video right with just cake flour and egg and a few tips M you can make tempera anywhere last time I mentioned anago Conger eel tempera which is also a popular choice boiled eggs and asparagus are great options too give it a try and let me know what you think give it a go I’ll keep sharing more Japanese recipes on this channel so stay tuned and if you want to see another Japanese cooking video like this please subscribe to our Channel see you next time in the next video mat