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Authentic Homemade Tempura Taught by a Tempura Chef
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Trim off the stem and tip of the eggplant, and since the skin is tough, score it lengthwise. Shape it as if cutting it down to a quarter.
Japanese eggplant to taste
0:52
~5 min
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Ingredients
1
Trim off the stem and tip of the eggplant, and since the skin is tough, score it lengthwise. Shape it as if cutting it down to a quarter.
Japanese eggplant to taste
0:52
~5 min
2
Peel the sweet potato (or leave the skin on) and cut it, and cut the kabocha squash into bite-sized pieces. Halve the bell pepper and remove the seeds, and trim only the stems from the shiso leaves.
1:40
~8 min
3
Make a guiding cut in the chicken tender with a knife and pull out the tendon. Butterfly it, flatten it by pounding with the back of the knife, cut it in half, and wrap it with a shiso leaf.
2:36
~8 min
4
Scrape off the fine legs on the underside of the shrimp with your thumb, then peel off the shell. Cut into the back and scoop out the vein.
3:59
~10 min
5
Line up the tips of the shrimp tails and trim them, then cut off the pointed tip (the tail spike) where water collects. Scrape the tail clean with a knife from both sides, and make 4-5 shallow cuts along the belly side.
5:16
~10 min
6
Rinse the shrimp and pat them thoroughly dry with paper towels. Place them on a cutting board back side up and press down until you hear a popping sound, straightening them out.
7:06
~8 min
7
Beat 1 egg into 400cc of cold water to make egg water. Pour the egg water into a bowl, add flour to taste, and mix roughly. Keep it chilled in the refrigerator until just before frying.
8:44
~5 min
8
Heat a blend of rice oil and sesame oil in a frying pan to 180°C. Lightly dust the sweet potato and kabocha squash with flour, coat them in batter, and gently lower them into the oil.
10:37
~5 min
9
Fry while keeping the oil temperature steady. Frequently skim off the bits of batter that float to the surface. Don't overcrowd the pan; fry a little at a time.
12:02
~5 min
10
Dust the eggplant with flour, coat it in batter, and lower it into the oil skin side first. Fry while shaking the batter to make it bloom, flipping it over partway through.
13:16
~6 min
11
When it floats to the surface and the bubbles get fine, that's the sign it's cooked through. Sink it once at the end to drive out the water, finish it crisp, and lift it out. Use less dusting flour for the bell pepper, and for the shiso leaves dust and batter only the back side, frying just one side.
14:43
~8 min
12
For the shiso-wrapped chicken tenders, put them in shiso side down so the leaf doesn't come off. Fry the whiting and squid as well, shaking to make the batter bloom. Finally, dust the shrimp with flour, coat them in batter, and fry them as if letting them swim through the oil. If you like, drizzle batter over the top to make it bloom, and lift them out once the bubbles get fine.
18:14
~15 min
13
Arrange on a plate and enjoy with tentsuyu with plenty of grated daikon added, or with salt.
26:38
~3 min
1
Step 1
Trim off the stem and tip of the eggplant, and since the skin is tough, score it lengthwise. Shape it as if cutting it down to a quarter.
Japanese eggplant
to taste
2
Step 2
Peel the sweet potato (or leave the skin on) and cut it, and cut the kabocha squash into bite-sized pieces. Halve the bell pepper and remove the seeds, and trim only the stems from the shiso leaves.
Kabocha squash
to taste
Green bell pepper
to taste
Shiso leaves
to taste
Sweet potato
to taste
3
Step 3
Make a guiding cut in the chicken tender with a knife and pull out the tendon. Butterfly it, flatten it by pounding with the back of the knife, cut it in half, and wrap it with a shiso leaf.
Chicken tenders
to taste
Shiso leaves
to taste
4
Step 4
Scrape off the fine legs on the underside of the shrimp with your thumb, then peel off the shell. Cut into the back and scoop out the vein.
Shrimp
to taste
5
Step 5
Line up the tips of the shrimp tails and trim them, then cut off the pointed tip (the tail spike) where water collects. Scrape the tail clean with a knife from both sides, and make 4-5 shallow cuts along the belly side.
Shrimp
to taste
6
Step 6
Rinse the shrimp and pat them thoroughly dry with paper towels. Place them on a cutting board back side up and press down until you hear a popping sound, straightening them out.
Shrimp
to taste
7
Step 7
Beat 1 egg into 400cc of cold water to make egg water. Pour the egg water into a bowl, add flour to taste, and mix roughly. Keep it chilled in the refrigerator until just before frying.
Wheat flour
to taste
Egg
1 piece
Cold water
400cc
8
Step 8
Heat a blend of rice oil and sesame oil in a frying pan to 180°C. Lightly dust the sweet potato and kabocha squash with flour, coat them in batter, and gently lower them into the oil.
Kabocha squash
to taste
Sweet potato
to taste
Wheat flour
to taste
Blend of rice oil and sesame oil
to taste
9
Step 9
Fry while keeping the oil temperature steady. Frequently skim off the bits of batter that float to the surface. Don't overcrowd the pan; fry a little at a time.
Blend of rice oil and sesame oil
to taste
10
Step 10
Dust the eggplant with flour, coat it in batter, and lower it into the oil skin side first. Fry while shaking the batter to make it bloom, flipping it over partway through.
Japanese eggplant
to taste
Wheat flour
to taste
Blend of rice oil and sesame oil
to taste
11
Step 11
When it floats to the surface and the bubbles get fine, that's the sign it's cooked through. Sink it once at the end to drive out the water, finish it crisp, and lift it out. Use less dusting flour for the bell pepper, and for the shiso leaves dust and batter only the back side, frying just one side.
Green bell pepper
to taste
Shiso leaves
to taste
Wheat flour
to taste
Blend of rice oil and sesame oil
to taste
12
Step 12
For the shiso-wrapped chicken tenders, put them in shiso side down so the leaf doesn't come off. Fry the whiting and squid as well, shaking to make the batter bloom. Finally, dust the shrimp with flour, coat them in batter, and fry them as if letting them swim through the oil. If you like, drizzle batter over the top to make it bloom, and lift them out once the bubbles get fine.
Shrimp
to taste
Chicken tenders
to taste
Japanese whiting (kisu)
to taste
Squid
to taste
Shiso leaves
to taste
Wheat flour
to taste
Blend of rice oil and sesame oil
to taste
13
Step 13
Arrange on a plate and enjoy with tentsuyu with plenty of grated daikon added, or with salt.
Tentsuyu dipping sauce
to taste
Salt
to taste
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Authentic Homemade Tempura Taught by a Tempura Chef — cook along with the video