making tempura lesson 1

A Japanese owner chef Shuji Ozeki shows how to make tempura batter and how to deep fry prawns and bush tucker. His guest students are his aikido student Carlo and his wife Fong from Sydney, Australia on one early summer afternoon at his restaurant kitchen located in Seki, Gifu, Japan. 100 minutes by train and bus from Chubu International Airport. 70 minute bus ride from Nagaya JR Station brings you to Shuji's home/restaurant.

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People & Blogs

Tags:

• tempura
• cooking
• 動画ブログ
• 天ぷらの揚げ方

[marklanigan1]

Rough and rumpy love it

[slappingdraggy]

rough and lumpy!!!!

[Cabocoleman]

@ibanedfrmrs2

LOL....true.

[ibanedfrmrs2]

@Cabocoleman hey, atleast she is in the kitchen.

[wtfmanigiveup]

LMAO this video made me laugh so much.

[Cabocoleman]

The girl just basically stands there. However, it is quite obvious she ate too much tempura.

[freqazoidiac]

why don't you explain the recipe? all the rest is easy.. or is that a 'secret'? funny to see another cooking video, almost 15 minutes long, and no RECIPE for the main topic. tsk tsk tsk. hahah Ruff and Rumpy is fabulous.

[CT2507]

@scroggy68 hahaha... yea.

[Alrantisia]

hi i would like to get the recipe for this tempura stuff it looks great, can you please list me all the ingredients (including the measurements)

[GetDamage]

@n0eb2002 traditionally, you would want to use tempura flour because that will give you a lighter crunchy batter than when using all purpose. all purpose flour will result in a thicker batter, like a heavy fried chicken batter. And it is also very important to keep the mixture cold by using ice water and take care not to stir the egg mixture too much and only stir going in one direction, like clockwise.