天ぷらの揚げ方 Making Tempura

[yukiyuki2906]

私なんて油はねも怖いのに（（（（；°Д°）））））

調理人さん尊敬します

[tempurazuki]

天ぷらおいしいですよね～



[nozty]

@KaitenSushiTV How can you dip your hands in the oil? Is it because the batter is ice cold or you just have a special resistance over the years?

[ExtremezRice]

what kind of shrimp is that?

cuz shrimps that i buy from costco are usually short and thick

[nutstan]

手で油触って熱くないの！？

[Hiromiyonekawa1022]

Oil Hight temperature about 180 put in finger not problem because tempura bater cover to finger 回転寿司店で見映え勝負で良いにでは、衣沢山でも、子供が喜びそ­う、ま一流の天麩羅店は温度差で衣足さないでも、自然と花咲きま­すけど、マー回転寿司でフライヤー2台、で綺麗にしてるので合格­でしょうけど

[Farobay]

he put his hand to the hot oil..?

or it's just my imagination..?

[pricelessdana]

wow, after so long than i know how to make it. 

[hame505]

一流の天婦羅店は余分な花は咲かせないけどね

[marcy1984vaihalen]

@hame505 いや、この店回転寿司屋だから・・・。的外れな批判はやめましょ­う。そしてこれは動画ですよ。動画でスピーディにやられたら何や­ってるかわかりません。動画を撮るときは大抵ゆっくり行うと思う­のですが・・・。

[hame505]

@marcy1984vaihalen 何処が批判なんだよ、馬鹿はレスするな。

[KingMyron23]

this is what they eat in Heaven.

[eekitreatment]

店がとても忙しい時でもこんな風にしていたのでは、やってられな­いので、大型のてんぷら店では、Ｆｌｙｅｒを２台（一台２つ付き­）を持っているはずです。毎分４－５人も入る店ではコレでは対応­難しいかも。土曜･日曜の午後なんか、もちろん衣だけは新鮮が一­番なのでたんびたんび作るしかないが、多忙な店より

[dosk001]

かなり花を咲かせるんですね

[senditn0w]

Please please I would really love to have your batter recipe... I already learned and tried your way of cooking and it worked best! Just need to get your batter recipe to make it perfect. Thank you so much!

[MHMorpheus7]

@senditn0w

I think most people/restaurants in Japan just use "tempura flour", a pre-made mixture to make tempura (just add cold water).

But this video is really useful: now we know how the restaurants make those extra crispy crust. Mine were always so thin. xD

[sannyasou1]

Always same temp ? is it important ？

[KaitenSushiTV]

@sannyasou1 I asked the Chef for you. He said the oil temp is pretty important (between 160C-170C). The fryer he uses has a temp control feature but most experts also use other methods to check the oil temp. For example if it is at the right level, a drop of batter into the oil will first start to sink and then rise to the top and bloom like a flower. Too hot and it won`t sink. Too cold and it won`t rise. Some use a wooden chopstick. Put the end in the oil and bubbles will form if right

[wazzee]

@KaitenSushiTV This should probably be included in all Cooking Recipe Books as a means to explain concepts to common man's liking. Excellent advice.

 - ありがとう ~_~

[lsdisgoodable]

すげー

[senditn0w]

Can you please tell us the batter recipe? Please? thank you!

[KaitenSushiTV]

@senditn0w I am sorry for the delay on the answer. I asked the chef for you. As MHMorpheus said, many places use premixed Tempura flour but it is possible to make your own. You need egg(s), water and plain flour. Use the same volume of water as the volume of your eggs. Add sifted plain flour to your egg and water mix until you get the right consistency. Altering the water amount will change the color of the tempura. Hope this helps.

[08khimpoy]

@KaitenSushiTV did he add any salt or pepper or any condiment to the batter mixture?

[KaitenSushiTV]

@08khimpoy The chef in this video does not add any salt, pepper or any condiment to the batter mixture but he said to tell you that you could if you wanted.

[sannyasou1]

How do you control oil temp?

You are using flyer,I think you can't control temp.

mazusou.

[KaitenSushiTV]

@sannyasou1　当店では業務用の機器（フライヤー）を使用しており、油の温度調­節には、自動温度調節の機能がついております。

食材を入れることにより、一時温度は若干下がりますが、自動温度­調節機能により一定の温度が維持され、美味しさを損なうことなく­調理することが出来ます。

[MHMorpheus7]

@sannyasou1

I think he is using an industrial eletric fryer. Those probably have some kind of temperature control.

Using always the same temperature is not exactly necessary when you make it at home. But in a restaurant, it's handy, 'cause you can have a uniform product and estimate/calculate when doing multiple portions.

P.S: I dunno if you meant it, but mazusou = looks bad! If you meant it looked good, then the word is umasou. ^^'

[Jojeeh]

How on earth can he dip his fingers in that hot oil?!?! That's it, not gonna make tempura at home...

[ti050984]

@Jojeeh

By having your fingers and hand covered with batter

The batter will protect your fingers when dipped into the oil for at least a half a second

If your batter is thick, you can dip it in for a bit longer

If you feel the heat, quickly dip your fingers into the batter bowl right away

The concept behind it is that it takes time for the batter to absorb heat from the oil, and during that short period of time the batter acts as an insulator or 'protection'.

[limbo74]

@Jojeeh he's on a top level karate japanese cousine so he doesn't feel any pain...

[KamedaFamily]

天ぷらの衣はどろどろにしてはいけないと言われているけどプロは­どろどろの衣を使うんだな

[MrRIRI0303]

家で作った天ぷらとは全然違う理由がわかりました。見るからにサ­クサクで美味しそう！すごーい。

[rubychingru]

手で油を触っています。すごいです。