Perfect TEMPURA Batter at Home | Japanese Recipe



Hey guys! Have you guys ever tried Tempura? A lot of Japanese people don’t like deep-frying tempura at home because of how much oil splashes in the kitchen- so today I thought I’d take the opportunity to show you my own healthier version that you don’t need to deep-fry! Check it out!

I hope you enjoy and tell me what recipes you want to see in the comments!

00:00 Intro
00:46 Prepare your Tempura Ingredients
03:31 Make your Tempura Batter
04:16 Pan-Frying our Tempura
06:52 Let’s Eat!
09:14 Champ’s Question Corner

Ingredients:
(You can make tempura out of many different things but here’s what I used in the video:)
– Whole Large Shrimp (Prawns)
– Yellowtail fillet
– One Carrot
– Bunch of Ao-jiso (green perilla) leaves
– ½ Beetroot

For Batter:
– 6tbsp of flour
– 3tbsp potato starch (cornstarch)
– one egg
– 130ml of chilled soda-water

For Ten-tsuyu
– 130ml dashi fish stock (store-bought is fine)
– 30ml of soy sauce
– 30ml of mirin
– ¼ Grated Daikon Radish

How to make:
– Start by preparing the shrimp by removing the shells (it’s easiest to pull them off just beneath the legs), you can leave the tails on!
– Next, make a cut down the back of the shrimp and devein it by pulling out the black line, pull the shrimp away from the black line as you hold it down with your knife (not all shrimp have this so don’t worry if you can’t find it!)
– Make some small slices down the length of the shrimp and then flatten it with your knife (this will prevent it from curling up when you fry)
– Next prepare your other ingredients – I sliced a fillet of yellow-tail into bite size chunks, I also had some pre-cut squid which I decided to fry too!
– To make kaki-age (mixed vegetable tempura), cut one carrot into thin strips, cut two ao-jiso leaves into small pieces, slice ½ onion into thin strips and add them all to a bowl
– I also peeled ½ beetroot and cut that into bite sized chunks – you can do lots of different vegetables like pumpkin or eggplant if you want

– Next, prepare your batter – chill some mixing bowls and add an ice-cube (keeping everything cold will prevent your batter becoming too sticky)
– Add 6 tbsp of cake flour, 3 tbsp of potato (or cornstarch), mix one beaten egg with 130ml of chilled soda water and then mix all those ingredients (be careful not to over mix!)
– Heat 2 tbsp of grape-seed oil in a frying pan over a medium heat, dip your ingredients into the batter (shake off any excess) and fry for 3 minutes on each side until golden brown for sea-food or until you see a nice fried colour for the vegetables
– For the kaki-age, add your cut up ingredients into your remaining mixture (add some flour if the batter has become too watery) – give it a mix and then add about a spoonful of your mix to the frying pan. Flatten it with a spatula and cook on both sides until golden-brown,
– Once fried, place your tempura onto a rack to cool (you can also use paper towels)

– To make a ten-tsuyu dipping sauce – add 130ml of dashi fish stock, 30ml of soy sauce, 30ml of mirin to a sauce-pan and simmer for a few minutes over a low heat
– It is also common to serve tempura with grated daikon radish, I grated around ¼ of a radish after peeling off the skin

– Plate up your tempura and serve with your ten-tsuyu, daikon radish and salt!

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  • Hi guys thanks for always watching my videos! How did you like the Tempura? Let me know what other dishes you want to see on the channel! It seems like a lot of people want to see Japanese curry or ramen …hmmm…

    Champ's Japanese Kitchen 17/10/2022 pm8:06
  • Thank you.

    SoulfulSmokie 17/10/2022 pm8:06
  • Tanks for sharing sir ,Can we substitute baking soda for corn starch? And quantity?

    Wummy Toye 17/10/2022 pm8:06
  • Love this 😀 ❤️

    Wummy Toye 17/10/2022 pm8:06
  • Hello Chef, thanks for your video on tempura. I've learned a lot of tips. I have a question for you. What soy sauce do you use, light or dark? Many thanks from Quebec Canada

    Sam Chartrand 17/10/2022 pm8:06
  • Air fryer could be even healthier 🤔

    TOP CAT 17/10/2022 pm8:06
  • I love the way you make videos my dear friend

    Sid Diaz 17/10/2022 pm8:06
  • Hi, you are a real Champion. I love the Tempura and your Style.
    From Panama,
    Armando

    Armando Ricardo 17/10/2022 pm8:06
  • I just watch your channel chief and I love it more more beef pork chicken and Nabi

    Angelita Tanemura 17/10/2022 pm8:06
  • I have some catching up to do, but I love the little bits of japanese culture that you add to the videos. Anyone can make food but sharing this knowledge, not so much.

    Toby Anderson 17/10/2022 pm8:06
  • You are a Champion Chef
    Watching you from Carolina Beach North Carolina USA

    TV BRILHO 17/10/2022 pm8:06
  • What can be used instead of dashi

    June Koch 17/10/2022 pm8:06
  • Would I do anything different in the preparation of the batter if I were going to deep fry my tempura? Also, why do you not want the batter to get sticky? It seems to me that it would stick to and coat the items better if the batter is sticky.

    AnimeOtakuDrew 17/10/2022 pm8:06
  • I think.. i think! I think i love you😯

    Emil Westerplatte 17/10/2022 pm8:06
  • Awesome video! I was just thinking a couple days about whether or not I could tempura without deep frying. Thanks for the great video!

    Dredgen Blade 17/10/2022 pm8:06
  • Will you be making Sushi and Makizushi in a video? I'll be interested to see!

    Nilo Reyes 17/10/2022 pm8:06
  • Wow what an easy way to cook tempura 👀💯 thank you Chef Ryosuke! Lately, I'm all about Japanese home cooking, thanks to your channel! It's also interesting that you introduced to us the different names of the knives you use in your kitchen. 😁

    Euri Dulay 17/10/2022 pm8:06
  • Aojiso (Shisho) isn't to hard to find, it goes by different names in the west, its generally just referred to as a beefsteak plant. It grows in the wild all over the US.

    nikushim666 17/10/2022 pm8:06
  • So crunchy and delicious.

    Simple Cooking with Jobay 17/10/2022 pm8:06
  • Just a few videos and I already love this Chanel, tomorrow I'm going to prepare something new!

    Greatings from Mexico and keep doing this!

    Ps Okonomiyaki

    Noe Sandoval 17/10/2022 pm8:06
  • Love your videos, man! So wholesome and comforting

    DrFurlington 17/10/2022 pm8:06
  • looks delicious, definitely want to try my hand at tempura now

    Criss' Stream Archive 17/10/2022 pm8:06
  • Just stumbled on to your channel, whatched all the videos imidiately. These healthy versions are amazing. Keep them coming!!

    MrArchebalde 17/10/2022 pm8:06
  • I hope next time you make Narutomaki, thanks

    Carmen Mira 17/10/2022 pm8:06
  • That’s not tempura. Barely has any coating. Looks like the batch I make by mistake.

    Sibby Eskie 17/10/2022 pm8:06
  • no scuht hing as workx or more or etc

    Zes 17/10/2022 pm8:06
  • I am amazed with your english accent really its very good more power watching here in japan a foreigner thanks for your cooking tips

    ESTERRAMIREZ ITAMI 17/10/2022 pm8:06
  • I would appreciate it if you could make a Takoyaki recipe its my favourite dish

    A S 17/10/2022 pm8:06
  • @Champ love it when you smile and tell us stories

    Anastasia Romanoff 17/10/2022 pm8:06
  • I found my new favorite cooking channel. Cheers from Los Angeles!

    Mauro Contreras 17/10/2022 pm8:06
  • You're wrong. After every meal is washing the dish.

    Илья Ушаков 17/10/2022 pm8:06
  • 👍

    Den213 17/10/2022 pm8:06
  • Won't you like to come over to my house and cook for me sir? 🥲

    TheYayoii 17/10/2022 pm8:06
  • That’s the voice of a man who has done other things before becoming a chef 😉

    Actionbronco 17/10/2022 pm8:06
  • I have to say I don't like this video
    Tempura is DEEP FAT FRIED. Wish you didn't miss this counter Champ. No one in Japan eats KAKEAGE cooked in a dry pan. KAKEAGE means oil FRIED. As in AGEDASHITOFU. Like….would Inarizushi be good if the tofu skin was boiled in a pan? Please redo this video. For real dude.

    Roland Deschain 17/10/2022 pm8:06
  • I don't understand the shrimp. How does it stay so straight? Is it the kind of shrimp? Every time I cook shrimp, no matter how I cook it, it just curls up. Am I missing something? I want nice, straight shrimp like I always see at restaurants and on YouTube. How do I do that?

    Ar7ific1al 17/10/2022 pm8:06
  • Waiting for the champion ramen. Arigato

    Enrique Goitia 17/10/2022 pm8:06
  • I like tempura it is my favorite food

    oversnow 17/10/2022 pm8:06
  • Thank you for another wonderful video, Champ! What is the dish you find you eat most commonly? Your everyday meal or treat.

    Justin Lee 17/10/2022 pm8:06
  • Ne..ne…furui demo, atarashi demo laputapu okutte kuremasen ka?

    Jamil Nepomuceno 17/10/2022 pm8:06
  • Those ao-jiso leaves…does the taste compare to something?

    M K 17/10/2022 pm8:06
  • Theres no such thing as perfect.

    Leso Cloud 17/10/2022 pm8:06
  • That batter is so not mixed bro, I think you should use a whisk instead of chopsticks next time

    Mondry Facet 17/10/2022 pm8:06
  • seriously, this guy is amazing. I bet he's gonna become super popular in no time. All while staying cool and humble. Go for it champ!

    Ed Wassermann 17/10/2022 pm8:06
  • I want to learn cooking ramen and takoyaki. Im a huge fan❤️

    lui rasing 17/10/2022 pm8:06
  • Best cooking channel on YT IMO

    Jerrywurmz 17/10/2022 pm8:06
  • I’d love to see you make Okonomiyaki!!

    Kenny B. 17/10/2022 pm8:06