Easy To Do Tempura
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- Опубліковано 28 вер 2024
- 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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Support our Patreon page to see exclusive content not seen on UA-cam, videos that will make you a better sushi chef, and recipes that will dazzle your tastebuds...Master Sushi Chef Hiroyuki Terada shares his utmost intimate knowledge with you. / diariesofamastersushichef
As always, we wish to thank all of our fans for spending time here with us on UA-cam. 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...
Send fan mail and products to be reviewed to:
Hiroyuki Terada
6815 Biscayne Blvd,
Suite 103-451
Miami, FL 33138
New videos every Sunday and Wednesday!
Business Inquiries: diariesofamastersushichef@gmail.com
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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 UA-cam.
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
I love how chef Hiro cleans his work station. It's so satisfying lol
U no
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.
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.
I LIKE THE WAY HE PREPARES AND COOKS THE TEMPURA, IT LOOKS EASY TO DO.
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!
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!
I'm a chef too.and I really enjoyed watching you.I tried a lot of your recipes.Your best sushi chef for me.
i could literaly spend days and days watching him cook
I could spend days and days eating it all.
Me too.
Hiroyuki is a very gifted chef who makes beautiful food from basic ingredients.
this chef is really nice,showing you all the cooking techniques...be blessing
I like the way he works, clean and tidy...
I love the trick with the cocktail stick and onion, will be trying that one. Brilliant video.
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!
I can't wait to make my own tempura. Thank you so much for this step by step video. You guys are the best!!!
Hiro is a PRO in action. Makes cooking look easy and fun. Plating looks so appetizing
Save some for me! Second time watching this video. Still impressed by the simplicity but richness of this dish.
I love his delicate touch on handing the product, very humble. Many success to you.
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?
This reminds me of my Okinawan Mother that prepared Tempura for me as a Kid. Thank you so much for sharing Terada-san
Yes, another wonderful display Chef Hiro's culinary skill! Lot's of Love from Texas and from an aspiring chef!
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 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!
Wonderful job, Chef Hiro! Learned a few tricks from your techniques! Thank you!
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
This is exactly why the chef of a successful restaurant should be more of a business partner than just an employee... salute!
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
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!
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!
That looks absolutely amazing! Thanks for another great video!! Keep them coming! Seriously my favorite channel to watch! Great work guys!
You are one of the best Japanese master Chef I ever known, I loved watching your show, I learned a lot!
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!
I have seen tempura made differently and has more tempura coating on the outside. Eddy Tsang has a great video demonstrating that process. This chefs process is a short cut for sure but does look delicious just with less tempura.
Im new in Japanese cuisine and i really love watching your videos Chef Hiro i learned a lot from you...thank you Arigato gozaimaszu!
Amazing! I love good tempura. Japanese chefs are so fastidious about keeping their work place so clean! I'm anxious to try tempura using edible flowers. Things like arugula flowers, squash flowers and even dandelions. There are tons of flowers that are edible. Never knew there was a special tempura flour?
Wrong move to watch this at midnight.
You are so right ! 😉👍😊👍
😭😭
@@diegonuila7203 n
💨 💨
Doesnt matter its never wrong to watch
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
Believe it or not I eat tempura with sambal, great video tempura is one of my favorite dishes to.
Fabulous way of cooking. Japanese way of cooking and preparing food is so artistic and clean.
Thank you so much.
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 😂
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.
Me at 29:43 "That's a beautiful dish."
Guy in the video immediately after: "This is so beautiful."
I still go back to this video when making tempura after I first watched this in 2017❤️
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.
My Compliments to the Chef! Love the plate at the end so beautiful! Excellent!!!
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?
This is how I do my tempura,my I learned it from my mamasan when we’re stationed in Japan. I also used sweet potato, eggplant, pumpkin, string beans, shiitake mushrooms
What type of oil do you use to cook in? I can't wait to try it!
Love your guys videos EXTREMELY well put together I love everything you guys do!!!
I could watch the chef cook all day long
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!
Charlie is so lucky he gets to eat all of Hiros food..
Wow… it’s a long process to make tempura.. looks delicious 👍
Yes i am now a great show off dishing up tempura....I cooked myself thanks to him...
It might be inauthentic,but it tastes amazing.Marinate ripe peach slices in vanilla syrup,then fry them tempura style.Top with raspberry sauce,whipped cream and /or vanilla ice cream.The soft peach under the tempura crunch is awesome,and not too sweet.
could you pls write down the ingredients on the side of the screen,sometimes we do not hear well or understand...thank you...
I'd love to know what type of oil he uses. Delicious recipe - can't wait to give it a try!
@@lieshae1 normal you can use vegetable oil, if want better can use corn oil, if can the traditional is use corn oil+tempura use sesame oil
great suggestion. I would like to see a small non-instructive box to the right scrolling ingredients!
Yes, you were right. I had to go back and forth to hear all ingredients and measurement.
Batter: use corn starch, white wheat flour, egg yolk and water, egg yolks and water, his tempura flour already comes with egg yolk powder in it so did not see him add it, 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, 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.
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!
wow i thought for sure when i saw the pan you guys were frying in that a fire would start lol
From Thailand I really like Japanese cuisine
Thanks chef for sharing
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?
Give credit where credit is due! Best CHEF ever!! New fan from Tracy California!!
I just got home from the hospital where I work attend prepared the dipping sauce. Delicious!
What type of oil? What temperature? Can oil be re used? Thanks 😀
Cameraman gives necessary information,I liked it.
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.
Lovely presentation very interesting ideas looks delicious 😋 😀 😍 😊 👌
Excellently precise instructions, hard to forget.
Thank you, a really easy to follow video. I wasted no scrap by making stock for accompanying miso soup.
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^^
ありがとう、日本の食文化を広めてくれて。本当に食べたい。
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
Tempura is always my favorite at every sushi restaurant.
30 minute video...do your arms hurt from holding the camera? this is super informative though :D
Parabéns Terada san !! Adorei esse tempurá ... Estou aprendendo muito com vc , muito obrigado
What a delicious, beautiful meal!!!
I’m going to have to visit your restaurant and see if you have this added to your menu.
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
I’m ravenous! Thanks for letting us watch. You are artistic as well as wonderfully talented chef.
I tried and I failed(I think). Everyone was saying it was good but I don't trust them.
akichi tempura batter work very well. just us ice cold water
thank you. i think that was the problem
It is important to maintain the batter's temperature. It tends to warm up batch after batch of cooking (heat from the stove and room temperature). One way to keep it cold is to add ice cubes directly into the batter but the batter would thin out as it melts so you'll need to add flour once in a while. Another way to keep it cold is to have 2 metal bowl, one with the batter on top and another filled with ice and a bit of water at the bottom. This eliminates the need to re-adjust and re-season your batter. Hope this helps!
warpatato thanks that's a great idea.
akichi Or just put it in the fridge or freezer.
That is incredible. He is a fine chef.
I am heading out to the store right now! OMG... does that look good!
Prime Rib W/ Colossal Tempura Shrimp and Tempura Talapia Chunks Coming Up!!😋😋😋
My heart is crying after watching this, I need go go back to japan 😍
Wow easy steps! Thanks Chef Hiro. By the way what is the ingredient for the Tempura Sauce?
8oz water 2oz mirin 2oz soy sauce
Thanks Hiro san ... once again a great video with great cooking tips!
Should be using a blue board for that fish chef!!
Dipshit.
William Medhurst yea you right
And diferent knife, not the same knife for fish and vegetables...and for dipping sauce, missing 2 ingredients...
LMAO telling a master chef how to handle food.
You are very cool Chef..I made my tempura once but it's not perfect..Now I knew the reason after I'd watched this video..You are very inspiring for those people who loves cooking like me. Greetings from Belgium😉
yummy tempura i like it
Visit me too
Even
Yes good eating
@@mamitaden8204 en t he te tu UK 0
Beautiful ! I am inspired to make it now. Thank you for sharing your expertise .
You are just simply awesome chef.
Picture perfect . Just don't feel like ruining it🙏🙏
SOOOO making this for NYE! Along with mushrooms!
Handsome chef too :D
"This recipe is nothing that special." Really? Does he understand that you are insulting him? It looks exquisite. Tempura is one of my favorite things in the world. I wish I could try yours. Thank you.
I noticed that too. Or when he tells the Chef "a little sloppy but who cares, guests are hungry"
I miss tempura. I always eat that when I was working in Japan. Now, I can cook it at home. Chef, arigato
Thank you... mystery to tempura making resolved! My favorite ❤️
I am in love with tempura. I just adore it.
Stunning
25 years in this business, this guy is fantastic, i' m blown away. i'm a chef and i'd be proud to be this guy's sous chef. this is why i would never hire anyone from cia or their ilk. they know nothing and expect the world.
That's art work. A bit of worsterchestershire in the dipping sauce is good too.
Yum! I will have to make this at home for my family soon! Thank you so much for this. Very easy and looks so fun. Itadakimasu!
I love tempura! I could eat it for every meal
Thank you Hiroyuki and thank you for sharing.
Give Hiro a mic please! He's hard to hear.
That's true! Chef Hiro needs a mic so we may hear his comments! He speaks inwardsly like so many Japanese people.