Yep. Mostly unnecessary dumbass commentary. Yet, he DIDN’T make it crystal clear what was in the dry parts of the batter and what he dredged the shrimp in first. The sound is unclear. So that frustrates me.
I love how Hiro keeps his workspace clean and I love his organization! Makes cooking tempura not so scary or daunting! Beautiful presentation! So glad I watched this. 👏🏼
Thank you so very much Chef Hiro - you're a very patient taking & teaching us how to make the various Japanese cuisine as I've followed your shows, it's inspirational...today, I learnt so much about making tempura as I've tried many times but wondered why it's not crunchy -now I know why...again, thank you!
Ingredients everyone: take note, Batter: use corn starch, white wheat flour, egg yolks and water, egg yolks and water, his tempura flour already comes with egg yolk powder in it so did not see him add it, and for the Sauce, use water, MIRIN, and KIKOMAN soy sauce (Japanese brand) LEE KUM KEE (Korean) or PEARL RIVER BRIDGE (Chinese) Brands recommended in that order of preference for soy sauces personal preference that is some people add some sugar to the sauce, up to you, and for frying oil, Sesame Oil is recommended for flavor but it can get very expensive fast, so you can use one $4.00 dol sesame oil bottle and the rest Corn Oil, or just Corn Oil or any Vegetable Oil you can get, hope it was useful, Happy Cooking everyone and ITTADAKIMASU.
Thanks! I had to stop the video and go through the comments for the MIRIN which I could not figure out. What exactly is Mirin? And some restaurants put horseradish, others, finely sliced or grated ginger, in the tempura sauce, am I right?
windbreaker57 yes that’s right, you are welcome to modify and add your own touch to suit and satisfy your personal taste buds of course, happy cooking!
i love tempura. My late mother was Japanese and used to make the best tempura. this video made me miss her so much and the great dishes she used to cook, esp tempura. When the smelt ran in the spring she would cook up a great batch of smelt tempura with vegetables, so delicious. thanks for sharing and the memories...
I did the tempura batter from scratch on Chef Hiro's other video... oh my we loved our veggie tempuras. They were still good and crispy after reheating them in an airfryer. It's very simple to make. Thank you Chef!
That was very interesting , very impressive too . most of all you put a smile on our faces with your smile. well keep it up dear Terada. Indeed THE CHEF
@zatoichi4449 Hehe... can't remember what I used that night, but probably shrimp and a mild white fish for the proteins. I usually reserve the squid for when hubs and kids request calamari. Then I make a LOT of it. They eat tons! 😄
Thank you so much for putting up this video! I can't wait to try it on my own. I work at a Sushi Restaurant as a server but I've always loved cooking! I've been learning so much and it's been awesome. Just makes me want to get into the kitchen!
Wow!!! So beautiful and wonderful “ easy to do Tempura “ recipe by the great Chef Hiroyuki Terada Perfect presentation good create good taste mouth watering good texture tender crispy successful results for squids,broccoli,carrot,red bell chili,kale, white onions,red onion,asparagus,seaweed. nice color.Thanks for your dedication and hard work that will be appreciated.God bless you and your family always with Good Health Good Luck and Happiness Love Stay safe in New Year 2021⭐️😊👍❤️🍷
Isn't tempura one of the marks of a great chef? Easy to do but to do very well, takes real skill! Great job as usual...A great simple Shrimp Tempura is one of my favorite things, and one of the first Ni Hon dishes I was ever introduced to. I had never seen prawns that large in New York City as a kid in the seventies.
Excellent Presentation Hiroyuki Terada - You are certainly a Master Sushi Chef! Keep posting your recipe and techniques.. I will try them out and share it with family and friends... Aloha and Mahalo, You Sushi Lover Fan!
Hello and thank you for all the information on making tempura. I made the onion, broccoli, carrot,sweet potatoes and snow peas. For seafood I also made the scallops and shrimp. Everything came out excellent, I would never have had so much success if I not for your video Hiro. All the little things like oil temperature and consistency of the batter really helped me make a great dinner for my family. The dipping sauce was very good also. Thank you and your production company for this video Hiro
Hi looking for the right ingredients of the sauce. Other than that everything is soooo excellently presented and delicious 😋. Very Very good. I’ d love to recommend these recipe in my fb friends. Thanks very much .
i learned all the techniques there is to know to make tempura. thank you so much and i love this video. now i can make tempura as greatly as my mom. i hope to learn much more about cooking japanese food in the future too. thank you.
This is the best instructions on making temura video I ever saw. Now I know how to make the shrimp look flakey. Even the cleaning of the squid was a great bonus which means I'm going to try it too. Nori too! I saw your stretching shrimps video which brought me to watching this great video. I'm so glad you used a pan like most of your viewers use. I am now ready to make tempura with more variety and with much more confidence. Mahalo nui loa for sharing Great Chef!
Good Afternoon... Tempura-oh how my Kids loved this growing up... I would cook tempura especially for them... Now I have Grandkids and Great Grand kids...
I'm so so happy to learn d tempura n d sauce I work at d hanusuke restaurant here in Chicago but it's famous in Tokyo I was cashier never had chance to watch how it was cook thk u chef tarada I've been in Tokyo too loved d food arigato
this looks awesome and amazing i appreciate how you take some of your time to make these videos just to show us how to prepare good food this is the second video i saw from you and i already subscribed hope to see more soon
Thank you for this. It’s so lovely to watch Chef Hiro be so precise, calm, and methodical. That little “extra crunch on the shrimp” trick is so good! This video gives me hope I might be successful at this. 😊 I didn’t catch what kind of oil is used here; can anyone tell me?
Thank you sir for this wonderful recipe; I love your beautiful presentation! I'll search for tempura flour and try to make this delicious dish! God bless you 🙏🌻
chef, you have nothing to be humble about. your techniques and the master sauces you create speak for themselves. i was never into the james beard superstar chef nonsense or the idols that it created, you however, are straight ahead rock and roll. i wish you all the success that you warrant and your talents foretell. please make more videos. god bless you.
Just came across this video....I love every one of the ingredients and the light crunchy tempura. How do you keep the already fried items warm while you are cooking the rest?
Your guy's videos are awesome. Informative and well explained. The camera man asks questions that I'm thinking and at the right time just as if he's learning along with us. Thumbed up!
@daAnder71 - A few years ago in Norway. I found some squid in a fish market, which they don't eat! Surprise no 1 So somehow they caught it "by mistake" but was still around before they trow them away like garbage! Yeah, shocking. Anyway I got hold of three impeccable squids, the guy asked me if I wanted him to clean them. I was not expecting the result so I said yes... and honestly didn't pay attention. A couple of minutes later the guy was back with the three squid HOODS, just the hoods! Well as a Portuguese I couldn't avoid asking for the "arms/legs"?! Answer: "I trow them away, they're in the fish bin." SCANDAL! I almost had a stroke! He trow away the best part... Short story he had to "fish" the legs/arms out of the bin. No way I would let it pass. LOL 😂
+Dexter Tang No he isn't, if you bothered reading the video description it clearly says he doesn't own the car. It belongs to one of the NoVe partners. Don't come up with things!
Ikr. Hopefully he aint makin all his UA-cam money himself and is actually giving most profits to Hiro. Hiro deserves a lot more than the guy hopefully not just 'using' him for profits
Great video Chef, I'm planning on trying the batter your way. What are your thoughts on using chilled carbonated water, to increase the lightness of the coating?
Congratulation Chef. I've heard you put an egg in the tempura batter, I was wandering if you put just the yolk or the whole egg. Plus, we differentiate from flour to flour depending on their "hardness", so what kind of flour do you use? And more (the last one), which temperature must be the oil in the deep fryer.....and which oil is better to use? Thanks in advance and regards.
Thanks for the quick reply. Yes all the infos above will help me. Here we have no tempura batter mix so I'll try to mix all by myself. Thanks again, very kind. Regards.
The most beautiful tempura I’ve ever seen. I just wish I could taste it. Thank you for teaching us so many details this from beginning to end. I love the idea of warm dipping sauce. Hiroyuki San is an master teacher. Thank you!
OMG.... Hiroyuki ... you are the best ... I love Tempura ... they look so yummy and I want to make this and I trust it must be best if I have this glorious Tempura at your restaurant...... you are simply the best . Nicki.
OMG, I'm so glad that you tasted it for us, for a moment I didn't think that we were going to see you taste it 🤣😂🤣😂 🤸🤸🤸 I can't wait to try this method. Thank you so much for sharing your wonderful cooking technique with us. Xoxo 💘
I LIKE THE WAY HE PREPARES AND COOKS THE TEMPURA, IT LOOKS EASY TO DO.
Who ever is making all the comments in the background would just shut up and let chef do his thing!!! Nice job chef and thank you👏🏻👏🏻👏🏻👍🏻👍🏻👍🏻❤️❤️❤️
Yep. Mostly unnecessary dumbass commentary. Yet, he DIDN’T make it crystal clear what was in the dry parts of the batter and what he dredged the shrimp in first. The sound is unclear. So that frustrates me.
I truly appreciate how clean he keeps his cutting surface at all times and his organization. All of these videos are great.
I love Japanese Tempura. So great and delicious. YUMMY, YUMMY
@@leetashagregg688 to
It
@@leetashagregg688 Myles
That's part of Zen influence on Japanese visual aesthetics. Singleness of purpose and focus of mind. Japanese hate clutter on surfaces.
Wow!!!
Chef Hiro is so clean and neat in preparing and cooking . Japanese Chefs are not sloppy, their style of cooking is precise and an art.
every chef should work this clean and proper :)
ALWAYS! THEY WIPE CLEAN AFTER THEY WIPE CLEAN! THE TOWEL IS ALWAYS PRESENT! 🤗
But I didn’t see he washed the Ingredients
@daAnder71 Come to India you will stop eating in restaurant
@@rclee2461 off camera homie.. this is a LOVE fest of comments... dont drag it down babe!
I love how Hiro keeps his workspace clean and I love his organization! Makes cooking tempura not so scary or daunting! Beautiful presentation! So glad I watched this. 👏🏼
He keeps a clean ship ! His recipes are clean and easy to follow, thank you for sharing!
I'm impressed with how cleanly he works. It isn't an after thought, it's just what he always does!!
Super delicios and I love the way he do the instructions ! Love it! Congrats😍 blessing
Looks delicious, I can have cornstarch tho
I will never complain about how long it takes for me to receive my order. He took such care in the process and presentation. Thank you
Bravissimo, mi piacerebbe ascoltare in italiano 👏👏👏
pushing a servant to work faster is God's work.
Thank you so very much Chef Hiro - you're a very patient taking & teaching us how to make the various Japanese cuisine as I've followed your shows, it's inspirational...today, I learnt so much about making tempura as I've tried many times but wondered why it's not crunchy -now I know why...again, thank you!
Tempura-One of my most favorite Japanese dishes. I learned a lot of new techniques! Thanks!
Hiroyuki is a very gifted chef who makes beautiful food from basic ingredients.
I love how chef Hiro cleans his work station. It's so satisfying lol
U no
I'm a chef too.and I really enjoyed watching you.I tried a lot of your recipes.Your best sushi chef for me.
Thanks Chef, i cooked all these for my family, even the sauce and superb plating as well! they call me, pro Chef, loving it...big heart of thanks!
this chef is really nice,showing you all the cooking techniques...be blessing
I love his delicate touch on handing the product, very humble. Many success to you.
I can't wait to make my own tempura. Thank you so much for this step by step video. You guys are the best!!!
I love the trick with the cocktail stick and onion, will be trying that one. Brilliant video.
Yes, another wonderful display Chef Hiro's culinary skill! Lot's of Love from Texas and from an aspiring chef!
Ingredients everyone: take note, Batter: use corn starch, white wheat flour, egg yolks and water, egg yolks and water, his tempura flour already comes with egg yolk powder in it so did not see him add it, and
for the Sauce, use water, MIRIN, and KIKOMAN soy sauce (Japanese brand) LEE KUM KEE (Korean) or PEARL RIVER BRIDGE (Chinese) Brands recommended in that order of preference for soy sauces personal preference that is some people add some sugar to the sauce, up to you, and for frying oil, Sesame Oil is recommended for flavor but it can get very expensive fast, so you can use one $4.00 dol sesame oil bottle and the rest Corn Oil, or just Corn Oil or any Vegetable Oil you can get, hope it was useful, Happy Cooking everyone and ITTADAKIMASU.
Thanks! I had to stop the video and go through the comments for the MIRIN which I could not figure out. What exactly is Mirin? And some restaurants put horseradish, others, finely sliced or grated ginger, in the tempura sauce, am I right?
windbreaker57 yes that’s right, you are welcome to modify and add your own touch to suit and satisfy your personal taste buds of course, happy cooking!
Arigato
I would use rice bran oil to fry. It has a light feel and taste
Thanks, I couldn't work out what went in the sauce. They also do a video making the batter as you described.
Wonderful job, Chef Hiro! Learned a few tricks from your techniques! Thank you!
I love your videos because master Hiro explains everything very detailed , has a lot of patience and is very humble guy. Kudos. Thanks 👍🏻
Save some for me! Second time watching this video. Still impressed by the simplicity but richness of this dish.
Hiro is a PRO in action. Makes cooking look easy and fun. Plating looks so appetizing
You guys should make a full length cooking show series because these long videos are awesome.
The dip I can’t get it . It’s water , soy sauce and the other liquid no idea , can anyone tell me what it is . Thanks!
@Aquarius M ang. Srap Kya Lang mherap gwin it's dleciius an one of kind
Good afternoon
I agree
42inches rye rr44444⁴t³³³
i love tempura. My late mother was Japanese and used to make the best tempura. this video made me miss her so much and the great dishes she used to cook, esp tempura. When the smelt ran in the spring she would cook up a great batch of smelt tempura with vegetables, so delicious. thanks for sharing and the memories...
I like the way he works, clean and tidy...
Fabulous way of cooking. Japanese way of cooking and preparing food is so artistic and clean.
Thank you so much.
i could literaly spend days and days watching him cook
I could spend days and days eating it all.
Me too.
I did the tempura batter from scratch on Chef Hiro's other video... oh my we loved our veggie tempuras. They were still good and crispy after reheating them in an airfryer. It's very simple to make. Thank you Chef!
That was very interesting , very impressive too . most of all you put a smile on our faces with your smile. well keep it up dear Terada. Indeed THE CHEF
Yum! Making this tonight! This was a great refresher course. Talented chef! Beautiful dish!
@zatoichi4449 Hehe... can't remember what I used that night, but probably shrimp and a mild white fish for the proteins. I usually reserve the squid for when hubs and kids request calamari. Then I make a LOT of it. They eat tons! 😄
Thank you so much for putting up this video! I can't wait to try it on my own. I work at a Sushi Restaurant as a server but I've always loved cooking! I've been learning so much and it's been awesome. Just makes me want to get into the kitchen!
Wow!!! So beautiful and wonderful “ easy to do Tempura “ recipe by the great Chef Hiroyuki Terada Perfect presentation good create good taste mouth watering good texture tender crispy successful results for squids,broccoli,carrot,red bell chili,kale, white onions,red onion,asparagus,seaweed. nice color.Thanks for your dedication and hard work that will be appreciated.God bless you and your family always with Good Health Good Luck and Happiness Love Stay safe in New Year 2021⭐️😊👍❤️🍷
Tempura is one of my weaknesses. I just adore this dish.
Chef hiro very organize and clean excellent 🍤🍢
Isn't tempura one of the marks of a great chef? Easy to do but to do very well, takes real skill! Great job as usual...A great simple Shrimp Tempura is one of my favorite things, and one of the first Ni Hon dishes I was ever introduced to. I had never seen prawns that large in New York City as a kid in the seventies.
Zimmerman St. Charles is dead
Excellent Presentation Hiroyuki Terada - You are certainly a Master Sushi Chef! Keep posting your recipe and techniques.. I will try them out and share it with family and friends... Aloha and Mahalo, You Sushi Lover Fan!
Hello and thank you for all the information on making tempura. I made the onion, broccoli, carrot,sweet potatoes and snow peas. For seafood I also made the scallops and shrimp.
Everything came out excellent, I would never have had so much success if I not for your video Hiro. All the little things like oil temperature and consistency of the batter really helped me make a great dinner for my family. The dipping sauce was very good also.
Thank you and your production company for this video Hiro
Hi looking for the right ingredients of the sauce. Other than that everything is soooo excellently presented and delicious 😋.
Very Very good. I’ d love to recommend these recipe in my fb friends. Thanks very much .
What kind of oil do you use?
i learned all the techniques there is to know to make tempura. thank you so much and i love this video. now i can make tempura as greatly as my mom. i hope to learn much more about cooking japanese food in the future too. thank you.
That looks absolutely amazing! Thanks for another great video!! Keep them coming! Seriously my favorite channel to watch! Great work guys!
This is the best instructions on making temura video I ever saw. Now I know how to make the shrimp look flakey. Even the cleaning of the squid was a great bonus which means I'm going to try it too. Nori too! I saw your stretching shrimps video which brought me to watching this great video. I'm so glad you used a pan like most of your viewers use. I am now ready to make tempura with more variety and with much more confidence. Mahalo nui loa for sharing Great Chef!
Master, thank you so much for your videos. I learnt a lot from your real Japanese techniques 🙏. I am always looking forward to other great videos...
Good Afternoon... Tempura-oh how my Kids loved this growing up... I would cook tempura especially for them... Now I have Grandkids and Great Grand kids...
Keep up the great work guys! The vids are easy to follow and Chef Hiro seems very methodical. a true professional!
I'm so so happy to learn d tempura n d sauce I work at d hanusuke restaurant here in Chicago but it's famous in Tokyo I was cashier never had chance to watch how it was cook thk u chef tarada I've been in Tokyo too loved d food arigato
this looks awesome and amazing
i appreciate how you take some of your time to make these videos just to show us how to prepare good food this is the second video i saw from you and i already subscribed hope to see more soon
Lovely presentation very interesting ideas looks delicious 😋 😀 😍 😊 👌
Thank you for this. It’s so lovely to watch Chef Hiro be so precise, calm, and methodical. That little “extra crunch on the shrimp” trick is so good! This video gives me hope I might be successful at this. 😊 I didn’t catch what kind of oil is used here; can anyone tell me?
Peanut oil or vegetable oil prob. High smoking point oils
Thank you sir for this wonderful recipe; I love your beautiful presentation! I'll search for tempura flour and try to make this delicious dish! God bless you 🙏🌻
I made this and my parents were so impressed. Thank you Hiro!
My Compliments to the Chef! Love the plate at the end so beautiful! Excellent!!!
This reminds me of my Okinawan Mother that prepared Tempura for me as a Kid. Thank you so much for sharing Terada-san
Excellent ,demostratión!! I learn todo much. Thank you from Lima-Perú
Love your guys videos EXTREMELY well put together I love everything you guys do!!!
chef, you have nothing to be humble about. your techniques and the master sauces you create speak for themselves. i was never into the james beard superstar chef nonsense or the idols that it created, you however, are straight ahead rock and roll. i wish you all the success that you warrant and your talents foretell. please make more videos. god bless you.
Im new in Japanese cuisine and i really love watching your videos Chef Hiro i learned a lot from you...thank you Arigato gozaimaszu!
Excellently precise instructions, hard to forget.
Nice recipe.. Thank you chef.. I will do this same way you did one of this days.. Yummy tempura!!!
Did you understand the other liquid he mixed with the water and soy sauce? I wasn't able to understand him.
You are one of the best Japanese master Chef I ever known, I loved watching your show, I learned a lot!
Believe it or not I eat tempura with sambal, great video tempura is one of my favorite dishes to.
Perfection! Kudos for providing a tempura technique that rivals all others on UA-cam 👍
Just came across this video....I love every one of the ingredients and the light crunchy tempura. How do you keep the already fried items warm while you are cooking the rest?
Hi Hiro you’re a real hero with your cooking. Thank you for sharing your talents to the world. Please keep it up!!!🙏😇
I did that...was sooooo tasty, and with tempura veggies. Easy too :) Thank you
Hi .did you add a little corn 🌽 starch too ? Or just flour
That is a fabulous chef doing a great job with great commentary from the other guy! Love it.
Your guy's videos are awesome. Informative and well explained. The camera man asks questions that I'm thinking and at the right time just as if he's learning along with us. Thumbed up!
This video is simply mesmerizing !! Really like !!! The beauty !!!
the legs from squid is the best its so good. love the 32 min video well done guys
@daAnder71 - A few years ago in Norway. I found some squid in a fish market, which they don't eat! Surprise no 1
So somehow they caught it "by mistake" but was still around before they trow them away like garbage! Yeah, shocking. Anyway I got hold of three impeccable squids, the guy asked me if I wanted him to clean them. I was not expecting the result so I said yes... and honestly didn't pay attention.
A couple of minutes later the guy was back with the three squid HOODS, just the hoods! Well as a Portuguese I couldn't avoid asking for the "arms/legs"?! Answer: "I trow them away, they're in the fish bin."
SCANDAL! I almost had a stroke! He trow away the best part...
Short story he had to "fish" the legs/arms out of the bin. No way I would let it pass. LOL 😂
Love Hiro, he's my hero. Excellent teacher.
thank you so much for all your recipes , I learn so much watching all you video, please can you tell me what kind of oil do you used? Peanut?
chantale cote is
I’m ravenous! Thanks for letting us watch. You are artistic as well as wonderfully talented chef.
you should give your chef a big portion of the increase in profits your business makes. he is good.
+noreaction erm....chef hiro is the proud owner of a ferrari 458 speciale. I think you can figure something out.
+Dexter Tang No he isn't, if you bothered reading the video description it clearly says he doesn't own the car. It belongs to one of the NoVe partners. Don't come up with things!
+Danilo Luis it doesn't matter if he doesn't have a car
Ikr. Hopefully he aint makin all his UA-cam money himself and is actually giving most profits to Hiro. Hiro deserves a lot more than the guy hopefully not just 'using' him for profits
Alastair Tan
Give credit where credit is due! Best CHEF ever!! New fan from Tracy California!!
Wrong move to watch this at midnight.
You are so right ! 😉👍😊👍
😭😭
@@diegonuila7203 n
💨 💨
Doesnt matter its never wrong to watch
Beautiful ! I am inspired to make it now. Thank you for sharing your expertise .
Me at 29:43 "That's a beautiful dish."
Guy in the video immediately after: "This is so beautiful."
Thanks Hiro san ... once again a great video with great cooking tips!
Great video Chef, I'm planning on trying the batter your way. What are your thoughts on using chilled carbonated water, to increase the lightness of the coating?
This is exactly why the chef of a successful restaurant should be more of a business partner than just an employee... salute!
Congratulation Chef. I've heard you put an egg in the tempura batter, I was wandering if you put just the yolk or the whole egg. Plus, we differentiate from flour to flour depending on their "hardness", so what kind of flour do you use? And more (the last one), which temperature must be the oil in the deep fryer.....and which oil is better to use?
Thanks in advance and regards.
Thanks for the quick reply. Yes all the infos above will help me. Here we have no tempura batter mix so I'll try to mix all by myself.
Thanks again, very kind.
Regards.
Thank you for the wonderful video of Ebi Tempura Chef Hiro
What type of oil? What temperature? Can oil be re used? Thanks 😀
The most beautiful tempura I’ve ever seen. I just wish I could taste it. Thank you for teaching us so many details this from beginning to end. I love the idea of warm dipping sauce. Hiroyuki San is an master teacher. Thank you!
Thank you, more of these long step by step videos would be nice :D
I appreciate the effort and time you guys put into it. Not so easy in a restaurant environment^^
OMG.... Hiroyuki ... you are the best ... I love Tempura ... they look so yummy and I want to make this and I trust it must be best if I have this glorious Tempura at your restaurant...... you are simply the best .
Nicki.
Wow easy steps! Thanks Chef Hiro. By the way what is the ingredient for the Tempura Sauce?
8oz water 2oz mirin 2oz soy sauce
It's a beautiful thing.
do you recommend powdering the food before dipping it in the batter or is it usually preferred to do this way to keep it ass light at possible
It’s wonderful presentation ..good job chef
SOOOO making this for NYE! Along with mushrooms!
Handsome chef too :D
Beautiful dish Sir........colors look very appetizing!!!
yummy tempura i like it
Visit me too
Even
Yes good eating
@@mamitaden8204 en t he te tu UK 0
OMG, I'm so glad that you tasted it for us, for a moment I didn't think that we were going to see you taste it 🤣😂🤣😂
🤸🤸🤸 I can't wait to try this method. Thank you so much for sharing your wonderful cooking technique with us. Xoxo 💘
Charlie is so lucky he gets to eat all of Hiros food..
Parabéns Terada san !! Adorei esse tempurá ... Estou aprendendo muito com vc , muito obrigado
wow i thought for sure when i saw the pan you guys were frying in that a fire would start lol
Thank you chef. Food looks yummy and the way you present is tidy, pleasant 😍🤤
Could I ask what the cutting board is made from? As he wipes it down it sounds very porous and grainy.
Its all the knife cuts in it nothing more
I love tempura. Chef your are the best in this craft.