Easy To Do Tempura



In this week’s episode, Master Sushi Chef Hiroyuki Terada shows you just how easy it is to make tempura at home. The only difficult part is controlling the temperature of the oil, but if you can take care of that, you’ve got it made!

The only ingredient that may be harder to find is Japanese tempura batter mix since this is more of a specialty item but besides that, feel free to fry anything else you wish. Be creative and show your friends and family what new skill you’ve gained 🙂

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As always, we wish to thank all of our fans for spending time here with us on YouTube. We’re all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next episode…

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About Master Sushi Chef Hiroyuki Terada:

Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on YouTube.

At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef’s School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.

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Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro’s custom specked knife.

For more information on these knives, contact David Holly at david@knifemerchant.com or visit knifemerchant.com

Let us know how you enjoy your Minonokuni.

Knife Merchant
7887 Dunbrook Road
Suite H
San Diego, CA 92126
800-714-8226
www.knifemerchant.com

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  • thanks looks great

    Olivia Garcia 17/10/2022 am6:51
  • yes its a wonderful receipt

    Olivia Garcia 17/10/2022 am6:51
  • The ingredients for the tempura also makes less gluten when cold.

    Teresa B Busch 17/10/2022 am6:51
  • so much oil is not healthy

    Corazon Olavario 17/10/2022 am6:51
  • Wish I was there to eat this 😢

    Cheryl Adams 17/10/2022 am6:51
  • This master Hiroyuki kept everything so clean!

    BamH1 Re 17/10/2022 am6:51
  • I find in this recipe there's no use of salt at all

    Soma Bandyopadhyay 17/10/2022 am6:51
  • Japanese food are like art🥰👍

    Phu Thi Shore 17/10/2022 am6:51
  • Thanks for sharing. I really wish you could tell us what the flour to water ratio is.

    Susan Wu 17/10/2022 am6:51
  • Thanks for sharing Chef Hiroyuki delicious

    Josie Reality Vlogs 17/10/2022 am6:51
  • That's art work. A bit of worsterchestershire in the dipping sauce is good too.

    gord johnson 17/10/2022 am6:51
  • Can I use tempura batter to chicken katsu or Just Ordinary Flour

    mendejar mallanao 17/10/2022 am6:51
  • Wow! 👍👏

    Letty Rimonte 17/10/2022 am6:51
  • So enlightening. I fry them wrong 😑

    Letty Rimonte 17/10/2022 am6:51
  • So clean 💕👍

    pisces Baby 17/10/2022 am6:51
  • How do you keep it all warm while the rest cooks?

    Pickles 17/10/2022 am6:51
  • Can you double batter?

    E&J 17/10/2022 am6:51
  • Simply magic…..

    Uday Bhonsle 17/10/2022 am6:51
  • WOW!

    glasslinger 17/10/2022 am6:51
  • So nice recipe 😋 👌 I like it

    Runa's Vlogs & Kitchen 17/10/2022 am6:51
  • Love it!!!

    paco1008 17/10/2022 am6:51
  • What brand of bull knives did you use?

    黄业 17/10/2022 am6:51
  • that was awesome thank you so so very much

    Valen Guajardo 17/10/2022 am6:51
  • what was the 3 ingredients for dipping sauce sorry i dont get the name of the other one in the middle 😃

    Trini O 17/10/2022 am6:51
  • tesbn tuyet v ngon thank

    黃氏玉 17/10/2022 am6:51
  • What do you think of going plastic instead of bamboo mat? I am getting started soon to start making my own sushi watched a lot of videos . Is it a must to wrap bamboo mat for home use?

    Bullwinkle 17/10/2022 am6:51
  • Hi. Thanks for showing me how to use d tempura.

    Agnes Rodriges 17/10/2022 am6:51
  • Excellent chef. 👌👌👌

    Maria Gil 17/10/2022 am6:51
  • Not too thick not too thin and that is the problem, to get the perfect mix.

    Maria Gil 17/10/2022 am6:51
  • Why the shrimp is elongated?

    Maria Gil 17/10/2022 am6:51
  • What's the difference between tempura and kakiage ? Thank you

    Stenopushispidus 17/10/2022 am6:51
  • Yum

    Lisa Butler 17/10/2022 am6:51
  • Pakoda

    jedseé 17/10/2022 am6:51
  • He keeps a clean ship ! His recipes are clean and easy to follow, thank you for sharing!

    John Mccauley 17/10/2022 am6:51
  • ❤❤❤ 👍

    pixiedust 17/10/2022 am6:51
  • Sería exelente que a medida que habla en inglés salieran los títulos en español , mil gracias

    Matilde Suarez Fonseca 17/10/2022 am6:51
  • the tempura here isnt cheap(Mx)

    Antonio Gómez Martinez 17/10/2022 am6:51
  • I love your procedure,the process chef Hiro

    Dominica Lanzaderas 17/10/2022 am6:51
  • Oishii so tempura

    Evangeline Torcuato 17/10/2022 am6:51
  • no such thing as easyx or nto,do, can do any nmw s perfx

    Zes 17/10/2022 am6:51
  • You can use potato four or starch in making tempura

    My Melody 17/10/2022 am6:51
  • Beautifully presented 👍👍👍

    Siroy ASMR 17/10/2022 am6:51
  • I like to add a small amount of minced onion and garlic to my sauce 😋

    Chef Joe's Playlists 17/10/2022 am6:51
  • Hi there🙋‍♀️🙋‍♀️🙋‍♀️………i have a question…….is MIRIN kind of LIQUOR? i love TEMPURA, 🤡& i am 65yrs old Muslim lady from Malaysia…….can i change the MIRIN with something HALAL?

    Ziton Ismail 17/10/2022 am6:51