Have tried this recipe for our lunch today and the whole family loved it! I used to buy tempura flour but now, I won't anymore, as this batter (mixture of flour & cornstarch from this recipe) just tastes the same with the store bought tempura flour. What a saving!🥰
Just made this for dinner! Was amazing I also made a sauce with it that was also great with it, if anyone wants to try it; crushed garlic, soy sauce, chilly oil, a little sugar , a teaspoon of sesame seed oil , and hoisin sauce. Adjust to taste
Thank you Sir, I finally made it right because you made it real simple and easy to do. My family loved it. Thanks once again. I subscribed. God bless you.
Interesting technique adding the batter to make the crumbs at the end. I just watched another video where you would make them at the beginning and lay the freshly battered prawn on a pile of them as you set them in the fryer. I will try both ways and maybe even at the same time for the extra most crisp prawns ever.
@@ChefNicoGarciaChef thanks for sharing, you're right, It turned out to rebosado everytime I tried other resipe. Chef may I ask what is hondhasi? And where can buy it. Thank you and God bless
@@Chris-hq6pq Hi. I used both flour and cornstarch. The combination of these 2 is perfect to achieve a crispy result. I also use this recipe for baby squid to make calamari. The outcome is just great. try it. ;-)
Wow!!! So beautiful and wonderful Restaurant-Style EBI Tempura recipe by the great Chef Nico Garcia Perfect presentation good create good texture tender crispy good taste mouth watering nice color rich ingredients successful results professional cooking shows Thanks for your dedication and hard work that will be appreciated God’s bless you and your family always with good health good luck and happiness Love stay safe in 2024👍🥂🍷❤️🌸🌷🙏🌟🌹⭐️😘
Tried the recipe. Got no hondashi so I used a mix of chicken bouillion and fish sauce. Tasted really good, almost Same with the ones I used to order from Japanese restaurant here in the Philippines ... The chef /owner was Japanese.
Sorry guys been busy at work. Here is my tempura sauce so i can help. Tempura Sauce Recipe:(2 servings or Half cup) Ingredients: :1/2 cup of water :1 tablespoon of Dashi/ Hondashi Powder Ajinamoto ( You can buy it in big grocery stores: International Section or in Cubao Farmer's Market also in local Japanese and Korean Stores as well) :1/4 cup of mirin :3 tablespoon of kikkoman soy sauce :Grated ginger and radish Procedure: Step 1: Disolve the Dashi/Hondashi in the warm/hot water.( Simple Dashi Stock) Step 2: Boil and reduce, Dashi Stock,mirin and soy sauce Step 3: After reducing your sauce, You xan turn it off when its boiling to much then add your grated ginger while its hot. Upon serving you can add the grated radish. TAKE NOTE: Use low heat fire. Thank you!!
I think your recipe fits what I want to try. Cornstarch should make it more crispy. Also love the fact that you skip the ice cold water or carbonated water technique. I may try it if I have it at home. But I doubt restaurants would bother to use carbonated water on every order. So I think thats just a gimmick. Your looks the most proper for traditional looking Tempura. thank for the recipe
Sorry guys been busy at work. Here is my tempura sauce so i can help. Tempura Sauce Recipe:(2 servings or Half cup) Ingredients: :1/2 cup of water :1 tablespoon of Dashi/ Hondashi Powder Ajinamoto ( You can buy it in big grocery stores: International Section or in Cubao Farmer's Market also in local Japanese and Korean Stores as well) :1/4 cup of mirin :3 tablespoon of kikkoman soy sauce :Grated ginger and radish Procedure: Step 1: Disolve the Dashi/Hondashi in the warm/hot water.( Simple Dashi Stock) Step 2: Boil and reduce, Dashi Stock,mirin and soy sauce Step 3: After reducing your sauce, You xan turn it off when its boiling to much then add your grated ginger while its hot. Upon serving you can add the grated radish. TAKE NOTE: Use low heat fire. Thank you!!
@@ChefNicoGarcia Thanks Chef. Sorry Chef, well then what is the "2. Dry Breading (1 cup Flour)" under your ingredients? I thought it's some kind of tempura mix flour that you used in the video.
Oh my food!!! Yes yes delicious making this tommorow I went to the Asian market looking for tempura mix I kept reading the back for ingredients in mix and wondered I could make this Asian store owner walks behind me says you need help and I was like yes can’t I just make this from scratch he said no it’s a special mix ……. Now I’m like 🤦🏼♀️ I should have trusted my gut
I wonder what is in the bowl that he dips the shrimp in before he dips the shrimp in the batter? is it just flower or is it cornstarch or is it a mixture of both or is it something else? Nothing is mention of this in the video. The mystery bowl just appear when it is time to fry.
Quick! I have to make this for new years eve 2021.. what in the world is hondashi? I got a day and i dont think i can make it to the store to find it.. is there an alternative to that that i can find easily in my kitchen or local store like walmart?
Hondashi is a mixture of the flavor enhancers MSG (which mimics the glutamic acid in kombu), disodium inosinate, and disodium succinate (which mimic the flavor profile of katsuobushi), along with salt, sugar, yeast extract, and dried-bonito flakes. Yes, I think you can get it in Walmart if they have international sections. Also you can purchase it in any Japanese stores near you. Sorry for the late reply been busy at work.
@@ChefNicoGarcia Thank you for the sincere reply. I was not able to make the tempura with your recipe due to lack of time but I did sure use your technique. I will definitely get hondashi and do your recipe and technique next time. Than you very much.
Have tried this recipe for our lunch today and the whole family loved it! I used to buy tempura flour but now, I won't anymore, as this batter (mixture of flour & cornstarch from this recipe) just tastes the same with the store bought tempura flour. What a saving!🥰
what is the drenching you used is it just flour?
@@Chris-hq6pq From the description under his video, it shows one cup of flour
@nico garcia What is the importance of step five?
Just made this for dinner! Was amazing I also made a sauce with it that was also great with it, if anyone wants to try it; crushed garlic, soy sauce, chilly oil, a little sugar , a teaspoon of sesame seed oil , and hoisin sauce. Adjust to taste
Lies again? Electricity Bill Increasing
The dipping sauce ni like from the Japanese restos is warm soy with ginger and radish…the soy nis not heavy…light sauce
I use brown sugar instead of white (unless I am out, then white's still tasty), and add a little lime, Sriracha, and ginger to that ❤
Indeed! This is the best Ebi Tempura Recipe, ever! Thanks for sharing such great recipe.
Thank you Sir, I finally made it right because you made it real simple and easy to do. My family loved it. Thanks once again. I subscribed. God bless you.
I tried this and my family loved it! Di na kailangan bumili ng tempura flour!
This recipe is LEGIT GOOD! Thank you for sharing! My family loved this!
Thank you so much for sharing this without hesitation. I am now a follwer.thank you and more blessings
Hi Chef Nico Garcia. Thanks for sharing this awesome video. I just made shrimp tempura and they turned out amazing. You are so awesome. Thank you!!!
Interesting technique adding the batter to make the crumbs at the end. I just watched another video where you would make them at the beginning and lay the freshly battered prawn on a pile of them as you set them in the fryer. I will try both ways and maybe even at the same time for the extra most crisp prawns ever.
Thank you for the tutorial you made it more easier and looks more delicious. Perfect for family picnic.
I’ve always wondered how restaurants get it so flaky!! Thank you for sharing this gem of a technique 🙇🏻♀️
Wow This is tasty recipe that you made, Thank you for sharing your recipe made by you
So goooood ❤ Ang hirap pala nya! But thanks for the clear instuctions.
Thank you for this perfect and delicious recipe it helped us a lot..😍 God bless you and yours😇🙏
You’re amazing chef! Thank you for tutorial recipe. Now I can make my own tempura at home 🤗
Hope you enjoy. Thank you!
@@ChefNicoGarcia what is the drenching you used is it just flour?
@@ChefNicoGarciaChef thanks for sharing, you're right, It turned out to rebosado everytime I tried other resipe. Chef may I ask what is hondhasi? And where can buy it. Thank you and God bless
The best tempura recipe and techniques! Thank you Chef! ❤️
what is the drenching you used is it just flour?
@Boni Bonbon what is the drenching you used is it just flour?
@@Chris-hq6pq Hi. I used both flour and cornstarch. The combination of these 2 is perfect to achieve a crispy result. I also use this recipe for baby squid to make calamari. The outcome is just great. try it. ;-)
Tried this and it was fantastic! Easy and tasty!Unli tempura😍
Looks yummy, thanks for sharing this recipe
Thank you for giving us the technique for this recipe..
Im starving.that is really mouth-watering
best tempura batter recipe and even more your cooking technique.. thank you!
Wat is it before frying cornstartch r flour??
Awesome, chef! Will try this for dinner. Thank you! 🥰
Thank you very much chef Nico Garcia. They look good! Yummy!!!
Welcome! Go try it :)
New subscriber po thanks for the recipes i know now the secret of crispy tempura 😋👍
Dahil dito napasubscribe ako chef! Thank you!
I will definitely try this, whenever I make tempura shrimp, it always gets soggy like after 15-30seconds. Thanks for great video!
Try using cake flour
Nope. It should be cornstarch always. You can separate the egg yolk as well and just use egg white for the batter
@@ginoalaineferdinandsuralta1498 i saw a vlog from a japanese chef in LA to use cake flour.
@@jonjap8363 you mean Chef Hiroyuki?
@@jpapipaps not sure
Excellent video! Thank you for teaching!
I will surely try. Thanks from Antonio Goa, the state of India
Thanks!
My go to tempura recipe! Legit. Thanks chef!
That looks yummy thanks for sharing.
*THIS IS ART!!*
Wow,Thank you!
this looks so good im drooling
me too
Such an easy video to follow! Thank you!!
Great technique, th thanks.. To make it easier I put the thinner batter in a squeeze bottle with nozzle..
Perfect so much love ❤❤❤❤❤
Just try this recipe today. Turnouts perfectly. Great recipe! Thank you.
what is the drenching you used is it just flour?
looks delicious chef.thanks for sharing your recipe keep on vlovging chef god bless
thank you and yes i'l upload soon.
Oishiii so😋😋😋Gambatte Sukurimasu💪💪🙏🙏🥰
I've tried your recipe. And we enjoyed it! Will surely try your other recipes as well.
Thanks!
so good! this looks exactly like tempura from japanese restaurant!
looks so delicious and perfectly cooked Chef!
Thank you ! ❤️💯👌
@@ChefNicoGarcia what is the drenching you used is it just flour?
Ang sarap po nyan favorite ko po yan pahingi po ang galing nyo pong magluto thanks for sharing recipe.Full view have a nice day po newfriend here.
Wow!!! So beautiful and wonderful Restaurant-Style EBI Tempura recipe by the great Chef Nico Garcia Perfect presentation good create good texture tender crispy good taste mouth watering nice color rich ingredients successful results professional cooking shows Thanks for your dedication and hard work that will be appreciated God’s bless you and your family always with good health good luck and happiness Love stay safe in 2024👍🥂🍷❤️🌸🌷🙏🌟🌹⭐️😘
Nice ! I’m going to try this . How many times can you re-use the oil? Thanks 🙏 and god bless!
Thank u for the tips
Looks so delicious, I'm gonna try this recipe tomorrow!
Tried the recipe. Got no hondashi so I used a mix of chicken bouillion and fish sauce. Tasted really good, almost Same with the ones I used to order from Japanese restaurant here in the Philippines ... The chef /owner was Japanese.
What were the measurements for that?
Where do I find the recipe for your dipping sauce Please we are going to try out your recipe tomorrow! It looks yummy 😋
Sorry guys been busy at work.
Here is my tempura sauce so i can help.
Tempura Sauce Recipe:(2 servings or Half cup)
Ingredients:
:1/2 cup of water
:1 tablespoon of Dashi/ Hondashi Powder Ajinamoto
( You can buy it in big grocery stores: International Section or in Cubao Farmer's Market also in local Japanese and Korean Stores as well)
:1/4 cup of mirin
:3 tablespoon of kikkoman soy sauce
:Grated ginger and radish
Procedure:
Step 1:
Disolve the Dashi/Hondashi in the warm/hot water.( Simple Dashi Stock)
Step 2:
Boil and reduce, Dashi Stock,mirin and soy sauce
Step 3:
After reducing your sauce, You xan turn it off when its boiling to much then add your grated ginger while its hot.
Upon serving you can add the grated radish.
TAKE NOTE: Use low heat fire.
Thank you!!
Chef Nico Garcia sorry for a late reply! Thank you! We are going to make it tomorrow!😊
@@thistle305 how did it go?
rme1383 great! It was delicious!
so good and looks delicious
Like tempura 1 bite ohh wow!!ka na!
Salamat SIR 😊 it's so yummy😜
Done to try this , yummy
When do you sprinkle the batter and how long do you fry afterwards? e.g.: fry for 2 minutes-sprinkle-fry for another 2 mins (?) Thy!
Hi sir I’m 10 year old I made it and it’s so yummy thank you so much for the recipe
Do you deep them into the flour and cornstarch before the liquid mix?
I think your recipe fits what I want to try. Cornstarch should make it more crispy. Also love the fact that you skip the ice cold water or carbonated water technique. I may try it if I have it at home. But I doubt restaurants would bother to use carbonated water on every order. So I think thats just a gimmick.
Your looks the most proper for traditional looking Tempura. thank for the recipe
sir waiting for your tempura sauce😊
Kikkoman Soy sauce 2-tbsp
1/2 tsp sugar
Warm water
This is what I'm doing. Btw, im curious too
Sorry guys been busy at work.
Here is my tempura sauce so i can help.
Tempura Sauce Recipe:(2 servings or Half cup)
Ingredients:
:1/2 cup of water
:1 tablespoon of Dashi/ Hondashi Powder Ajinamoto
( You can buy it in big grocery stores: International Section or in Cubao Farmer's Market also in local Japanese and Korean Stores as well)
:1/4 cup of mirin
:3 tablespoon of kikkoman soy sauce
:Grated ginger and radish
Procedure:
Step 1:
Disolve the Dashi/Hondashi in the warm/hot water.( Simple Dashi Stock)
Step 2:
Boil and reduce, Dashi Stock,mirin and soy sauce
Step 3:
After reducing your sauce, You xan turn it off when its boiling to much then add your grated ginger while its hot.
Upon serving you can add the grated radish.
TAKE NOTE: Use low heat fire.
Thank you!!
@@ChefNicoGarcia oh, i forgot to write the grated radish 😂 thanks for the heart thou 😆 I will try your recipe next time. Thanks 💗
What is the oil temperature and what oil is used? Canola?
The best. I love Tempura with Kikoman soy sauce
So for the frying u do 2 minutes then add thin batter and let it fry another 2 minutes?
In wat does he dip the shrimps before dipping into the batter?? Is it cornstartch or flour?
1:37 "Start breading" -- is this flour or corn starch? Dry breading then batter dunk? Corn starch or flour?
Im doing this right now. Thanks for the video
Thanks Chef Nico for the video. What kind of flour? What brand do you use and where did you get it please? Thanks
All Purpose flour,any kind of brand. Thanks
@@ChefNicoGarcia Thanks Chef. Sorry Chef, well then what is the "2. Dry Breading (1 cup Flour)" under your ingredients? I thought it's some kind of tempura mix flour that you used in the video.
@@bella7450 1cup corn starch so it will be more crispy. No problem! I hope you can do it. Practice makes it perfect.
One question you deep them into the flour and then into the flour mixture? is it regular flour
Galing galing mo chef nico
What is the white powder you dip the shrimps into before dipping in thicker batch of batter...flour??
Yes, it is flour.
loved the presentation and recipe , craving to try it soon :) stay connected and stay safe!
Thank you!
I will try it with my new air frier 🍤
Hi! What can I substitute for hondashi? That’s super expensive here in NL 😩😅
Up
Up, alternative please if there's any... thanks
Sinundan ko how to mo idol. Nice
Tried making tempura so many ways. I will try this process....let us see.
I like your method! new subscriber here. Thanks Chef!
Thank you! ❤️💯🙏
What flour ? Purpose flour? Look yummy i will try to cook
What was in the bowl before putting the shrimp into it? Was it cornstarch or flour before dipping into batter to be deep fried?
Hi, it is All Purpose flour. Thanks!
Thank you 🙏🏽 chef 👨🍳
Oh my food!!! Yes yes delicious making this tommorow I went to the Asian market looking for tempura mix I kept reading the back for ingredients in mix and wondered I could make this Asian store owner walks behind me says you need help and I was like yes can’t I just make this from scratch he said no it’s a special mix ……. Now I’m like 🤦🏼♀️ I should have trusted my gut
So you made an extra bowl of 1/1 dry mixture of flour and corn starch you used for the breading of the shrimp???
I wonder what is in the bowl that he dips the shrimp in before he dips the shrimp in the batter? is it just flower or is it cornstarch or is it a mixture of both or is it something else? Nothing is mention of this in the video. The mystery bowl just appear when it is time to fry.
its a breading or a conrstarch breading/bread cramps
Watch the video dummy
Yes exactly
_Nice!_
Muchas gracias chef muy rico se ve excelente.... Gracias por compartir... Saludos desde 🇪🇸 .... Cocina con Lisel.
sarap nyan chef! thanks!
Salamat sir!
What flour you use for breading the prawn?
Same question
Chef, can the batter be crispy without baking powder or baking soda?
Yes,Here in my recipe i didn't use any baking powder or baking soda.
Hi sir, what's the best oil for deep frying?
Hi sir,Coconut oil or Vegetable oil. Thanks!
wow i will try this ty
would the technique where you sprinkle thinner batter still work in a deeper cooking pot?
Nice. Thank you chef.
Thank you sir! 😊
waiting for the tempura sauce, chef!
Me too! Tried the tempura already. 100%
Hi, i can send you a easy recipe for a Tempura sauce. JUST DM me in my IG account: @chefnicogarcia
Hi, you can send me a DM in my IG account: @chefnicogarcia i'l give you a easy recipe for Tempura sauce. 😊
@@angelykagracecadiz9486 please can I have the sauce recipe too?
Wooow
So yummy
Thanks!
What's hondashi? Is there an alternative I can use instead??
You can use salt if there is no hondashi availble. Thanks!
Wowwwwww ohh l'ala😋
Question:what is the breading you used
It's just flour.
This looks so pefect than "fried" version
Very nice video
What will be the result without hondashi? I don't have that 😢 can i still make without it? Would it matter?
I was told we should mix the batter until smooth but these look good
Hondashi is something that am having difficulties buying from groceries near me. What’s an alternative for it that’s sold on common supermarkets?
amazing video
friend
Chef ano po yung para sa sauce thank you. Pwede din po ba yung cake flour gamitin? Thank you again
Quick! I have to make this for new years eve 2021.. what in the world is hondashi? I got a day and i dont think i can make it to the store to find it.. is there an alternative to that that i can find easily in my kitchen or local store like walmart?
Hondashi is a mixture of the flavor enhancers MSG (which mimics the glutamic acid in kombu), disodium inosinate, and disodium succinate (which mimic the flavor profile of katsuobushi), along with salt, sugar, yeast extract, and dried-bonito flakes.
Yes, I think you can get it in Walmart if they have international sections.
Also you can purchase it in any Japanese stores near you.
Sorry for the late reply been busy at work.
@@ChefNicoGarcia Thank you for the sincere reply. I was not able to make the tempura with your recipe due to lack of time but I did sure use your technique. I will definitely get hondashi and do your recipe and technique next time. Than you very much.