I've watched more than 100 videos on how to make tempura and none of them come close to explain the details of it as you did! Thank you for the excellent channel!
Hi, I've actually never used Korean frying mix before but I imagine it's very similar. I've seen some at the Asian store that has a picture of tempura on it so I would think that it'll work. Let me know if you give it a try!
Long story short, my parents owned a restaurant ever since I was a young kid so that's where I learned a lot of my Japanese cooking skills. Then I started my own catering company and learned a lot more throughout the years. That's in a nutshell, there's more on my bio in the description in the video.
Hi and thanks for subscribing! The easiest substitute for mirin would be sugar but add it in small increments. You can also use sake but you have to burn the alcohol first by boiling it. Hope that helps!
Hi Tripleconsonant, katsu is made differently where the flour and egg is separate and then panko is used but you can combine the flour, egg, and water (basically make a tempura batter) and then coat it with panko. Though the first method usually has better results. If you're talking about the oil temperature, then yes you can use the method I show in the video to check the temp. For katsu you want the oil to be around 340-350 degrees F. Hope that helps!
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I've watched more than 100 videos on how to make tempura and none of them come close to explain the details of it as you did! Thank you for the excellent channel!
Thanks for the kind words and glad you found the video helpful!
Excellent !!!
Thanks, glad you enjoyed the video!
Such a great video from a small channel. Subbed and curious what you will bring out next!
Thanks for subscribing, I put out new content every Sunday so stay tuned!
Awesome! Thank you.
Glad you enjoyed it!
This has to be my favorite tempura recipe . Thank you for your video 🤍
Glad you found it helpful!
🌴🤣ha,ha,shrimp chiropractor 👍🏼 🍤ahhhh! Luv the carrot cutting tri angle. Please do a video on garnish’s and fancy platings .
Glad you enjoyed the video! And I'll keep that in mind for a future video, thanks!
Excellent!!! Thank you 🙂
My pleasure!
Hi! Is Korean frying mix very close to the same texture as tempura? Thank you for the videos!
Hi, I've actually never used Korean frying mix before but I imagine it's very similar. I've seen some at the Asian store that has a picture of tempura on it so I would think that it'll work. Let me know if you give it a try!
Can I substitute a butternut or acorn squash for a vegetable? Great videos!
Glad you enjoyed the video and yes, you can easily swap out the vegetables. Squash is a great option!
Hey Sushi Man, I was wondering if you could explain where you learned how do do all this. Are you a trained Chef?
Long story short, my parents owned a restaurant ever since I was a young kid so that's where I learned a lot of my Japanese cooking skills. Then I started my own catering company and learned a lot more throughout the years. That's in a nutshell, there's more on my bio in the description in the video.
Hello, new subs here..what is the substitute for mirin ? Thankyou
Hi and thanks for subscribing! The easiest substitute for mirin would be sugar but add it in small increments. You can also use sake but you have to burn the alcohol first by boiling it. Hope that helps!
What is the best oil to fry the tempura?
I usually use something neutral like vegetable or canola, and then add a drizzle of sesame oil.
does this also apply to katsu?
Hi Tripleconsonant, katsu is made differently where the flour and egg is separate and then panko is used but you can combine the flour, egg, and water (basically make a tempura batter) and then coat it with panko. Though the first method usually has better results. If you're talking about the oil temperature, then yes you can use the method I show in the video to check the temp. For katsu you want the oil to be around 340-350 degrees F. Hope that helps!
@@TheSushiMan thank you so much!!