How to make crispy and delicious tempura!

Hello everyone, welcome to my channel KyoDoka. I'm Ryusei. Today I'll show you how to make tempura. I'm sure tempura is one of the most famous and popular Japanese food. Tempura is so loved. Of course, I love it. But in fact, it's not easy to master tempura. The way of making tempura is very simple, but hardly people make tempura well at the first time. However, today I'll teach you my knowledge as much as possible. Although this video is a little bit longer than as usual, I need this time to teach the tips of making delicious tempura. I hope this video will be informative and interesting for you, and I wish you will enjoy crispy and delicious tempura. Yes, let's make it. First of all, I'll prepare these ingredients. Squash, eggplant, shrimp, maitake mushroom, lotus root, and asparagus. First, asparagus. This asparagus is fresh and soft. I cut the root side of it shortly. OK. This is maitake mushroom. It is a very popular mushroom of tempura. The smell is very attractive and the texture is so good. If you find it and like mushroom, please try it. I divide it like this. OK. Next, eggplant. I cut the both sides shortly and I cut it into thirds. OK. I cut it into half. Then, I make cuts like this to cook it quickly. And these cuts help the eggplant touch the butter well. Good. Nice. Lotus root. The taste of it is gentle sweet and the texture is nice crunchy. I cut it into sections and peel off the skin. OK. Then, I cut it into 2 centimeters intervals. This thickness creates good texture. OK. Next, squash. I divide it into quarters. After that, I'll introduce two ways of making squash tempura. First one is a big size and the second is thin slices. They have their merits. At last, shrimp. Shrimp is the main ingredient of tempura. I peel off the skin but I remain the top part. It is important. OK. Like this. Good. Then, I remove the innards. It doesn't have innards so much. I'll cut the edge of the fin. Because this part has water, if we skip and deep fry it, this part will explode. It is so dangerous. OK. I make cuts to the belly side of the shrimp to make tempura straight. I make 4 to 5 cuts to the shrimp. Good. I press the shrimp to stretch. Please press it until we hear this sound. OK. Like this. I've prepared all ingredients. Next, I'll make the batter. First, I strain flour. It's about 400 grams. I strain it from a bit high position. I let the flour have the air. This helps the flour melt the egg mixture well. OK. Beautiful. This is 400 grams of the cold water. The cold water is key to make tempura crispy. It's about 10 degrees. I crack the egg into the water. It is important to mix the egg and water completely. I beat it until the bubble appears on the surface. Nice. This is a sign of the egg melted well. And I remove the bubbles. OK. Then, I transfer the egg mixture to the bowl. I add one and a half cup of the mixture. OK. Then, I add the same amount of the flour. I add it in three portions. I dissolve the flour into the mixture. When I dissolve the flour, I don't stir it. I beat it like this to prevent the gluten from acting. It is important to make crispy tempura as well. I added one and a half cup of the flour. I beat it. I use specific chopsticks to make tempura. OK. This is great thickness. If it's more watery, the batter doesn't stick to the ingredients. And if it's too thick, tempura becomes not crispy. Perfect. Let's deep-fry the ingredients. I'm ready the ingredients, flour, and the batter. Dissolve the salt oil in the shallow pan. This pot is new and first time to use it. I check the temperature. This is too low. If I add the ingredients now, tempura will be soggy and greasy. So, the temperature is quite important to make crispy tempura. Again. The temperature becomes higher, but a little bit low. Yes, almost good. I keep the fire medium. And I'll deep-fry the asparagus. First, I coat it with flour. OK. And I dip it to the batter. And into it to the pot. This is perfect sound. I don't touch them at the beginning. Because if I touch them so often, the batter will be broken and the ingredients suck the oil. I separate them not to stick each other. I turn up the heat to medium high. To make nice crispy tempura, I adjust the heat level carefully. The batter becomes a bit firm. OK. Perfect. I cut it into half. It is also important to eat it as soon as possible. It's so crispy and delicious. Next, maitake mushroom. I coat it with flour again. And get rid of the excess flour like this. It is also important. Nice. And I check the temperature. Great. Please look one more. It is about 170 degrees. It's the best temperature of deep-frying vegetables tempura. I add it. Nice sound. I separate it. The level of fire is medium-low. I deep-fry maitake mushrooms for a bit longer time to remove the water from it. So the fire is a little bit low. I turn over them. And turn up the heat to medium. I cook it for about 2 minutes. The number of the bubble decreases. It's almost cooked. The batter becomes firmer and I feel the vibration from it. It's a sign of it's cooked. OK. I remove it. Just before, I turned up to the high heat. This one is also good. Good. Nice crispy. Done. I eat it with salt. Perfect. Next, eggplant. I coat it with flour as well. And I add a bit flour to thicken the batter. Because the skin of the eggplant is not sticked easily to the batter. I remove the excess flour. Nice. OK. I check the temperature. Not yet. I remove the tempura scraps. Again. OK. I add the eggplant into it. Perfect. I turn down the heat. I cook the eggplant for a bit longer time as well. I get rid of the water from it. And I concentrate umami of the eggplant. I don't touch it, not to break the batter. Then, I turn over it. Nice. It becomes firmer. We can also judge whether it's cooked or not with firmness. Finally, turn up the heat. OK. Nice. I remove tempura scraps cleanly. It's important to keep the oil clean. OK. I cut it. Nice. Very juicy and so sweet taste. Eggplant goes well with the tempura sauce. I'll introduce how to make the sauce in this video. Salt is also great. Lotus root. I do it in the same. I check the temperature. How do you think? Is it the best or not? A little bit low temperature. Yes. Almost OK. I get rid of them. If I leave them in the oil, they stick to the ingredients and they will brown before they are cooked. OK. I add lotus root. Nice sound. I recommend to check the temperature with the sound and the number of the bubble. If the sound is quiet and the bubbles don't appear, you should turn up to the high heat. Let's compare the number of bubbles. Now, the bubbles appear slowly and less than the beginning. It's almost cooked and turn up the heat to make them crispy. OK. I cut it. Perfect. I recommend to eat it with salt. Next, squash. I'll show you how to cook big size and small size. I coat the squash with a little bit much flour because squash is not sticked easily to the butter. Nice. And you can add flour to the butter as well. OK. I check the temperature. I recommend to check it every time. It's a bit low. About 160 degrees. But this low temperature is ideal for cooking big one. If it's too high, the squash browns before it's cooked. And cook them for about 5 minutes. The level fire is low and bring out the sweetness of it as much as possible. 5 minutes later, I turn over them. I remove tempura scraps. And I heat it gradually. It enhances the flavor of the squash. I heat them more 5 minutes over medium low heat. OK. I add small piece of the squash. The appearance of the bubble is definitely different. I cook the small one for about 4 to 5 minutes. I turn over them. The look becomes browned. That's good. It adds these squashes to nice roasted flavor. Finally, I turn up the heat. I feel the vibration from it as well. And I can check it to flake it as well. OK. Good. OK. It's also cooked. I divide it into half. Perfect. The smell is crazy and looks so delicious. Two types of squash tempura is done. Salt is a perfect partner to enjoy the original flavor of the squash. Amazing. Shrimps. One point. We don't coat and dip the fin of the shrimp. Nice. I deep-fry the shrimp over higher temperature than vegetable, about 190 degrees. Good. I remove them. And I add it. Perfect sound. The sound is higher than the vegetables. Please remember this sound. If the shrimp is overcooked, it becomes hard. So, I cook it for short time. I make the inside of the shrimp juicy and soft. But the outside is crispy. That's why I cook it for about 3 minutes over high heat. I'll eat it. I eat it with salt. Amazing. I'd like to make it for you. Finally, I'll show you all ingredients at the same time. Actually, this is a bit difficult, but you can do it. I coat them with flour and remove the excess flour. It's essential work to make tasty tempura. First, I'll add squash and lotus root. I check the temperature. Nice. I add squash. The level of fire is medium-low. And cook it for about 1 minute. OK. Then, I add lotus root. I'd like to make the squash soft and lotus root crunchy, so I added the squash earlier. Then, I add eggplant and maitake mushroom. And I turn up the heat to high. Because the ingredients decreases the temperature of the oil, we should keep the temperature around 170 degrees. Next, I add asparagus. Then, I turn up the heat to the highest. Finally, I add shrimp. And I add a bit of butter to the shrimp. It makes the look of tempura bigger and gorgeous. There are all ingredients in the pan. In fact, I added too much. I don't recommend to add more ingredients. OK. Squash is cooked. All ingredients will be done in order shortly. Ideally, we get rid of all ingredients at the same time. OK. But we must not hurry. We should cook it completely. I cook the shrimp for one moment. OK. Nice crispy. Before arranging, I'll introduce the recipe of tempura sauce within 1 minute. This is the recipe. Next, I'll make a pack of bonito flake. OK. Turn on the heat. Once it boils, turn off the heat. And I add a pack of bonito flake. I let it cool. Let's arrange it. Nice. I place salt. We can enjoy tempura with sauce and grated radish and ginger. I hope you will enjoy delicious tempura at home. Thank you. Did you enjoy? To make delicious tempura, we should concentrate on just making tempura. It is difficult to eat tempura with your family or friend at the same table. But it's definitely possible for us to enjoy tempura. Delicious tempura makes people so happy. I wish you will enjoy delicious tempura. Thank you for watching to the end. I'm looking forward to seeing you next time. Have a nice day. See you later.