📖PRINT RECIPE: onl.la/NGeeidT 🍙FAQ about the ingredients 👉 www.chefslabo.com/general-7 📸 Instagram👉onl.bz/jgP3jF8 FAQ examples: -What is kombu? -Which brand of soy sauce should I buy? -Is there any substitute of sake, mirin, kombu? (Each pages include pictures)
PRAWNS/SHRIMP ALSO HAVE A VEIN AT THE UNDERSIDE TOO WHICH NEEDS TO BE REMOVED. IN OTHER WORDS..THEIR DIGESTIVE TRACT GOES ALL THE WAY AROUND, NOT JUST AT THE TOP.
I seriously love this channel. As far as I know, these recipes are about as authentic as can be and you bring it in a fashion where they are easily reproducible by your average home cook. Thank you for these delicious recipes!
No worries pizzalover!!! Yeah I consciously develop recipes for adapting home cooks. And trying not to use Chef's words or complicate science description. Thank you so much for the kind words👍
Thank you for watching!! (日本語は下にあります！) Tempura is a deep deep world. It's really hard to get it right with traditional recipe. But this recipe can really make your life easier. There are lot less technical stuff. Just pay attention to the temperature. You might need few practices, But I'm sure you'll get it right quite soon!!! And please make the miso soup too!! It seriously is worth to try it!! Get inspired with CHEF'S LABO!! I'll see you in the next one!!! ご視聴ありがとうございました！！ 天ぷらは本当に深い世界です。 通常のレシピで上手く作るには、 相応の技術や経験がないと どうしても上手くいきません。 今回かなり解説が多めですが、 しっかりと手順通りにれば、 あなたも必ず美味しい天ぷらが作れます！！ 最初の数回は揚げる練習が必要かもしれませんが、 落ち着いて、温度をしっかり確認してやれば、 きっと大丈夫！！ あとこの味噌汁ホントに美味しいんで、 是非作って下さいね！！ それではまた次の動画でお会いしましょう！！
Thank you chef. i never thought to try rice flour to any recipe before. because of this i picked up one from the grocery 🙂. will try this recipe later.
Thank you for the English explanation, really appreciated it. I have been trying to find a proper Japanese cooking channels and finally found yours. I have learn so many things, and I just ordered my first Kombu! Keep up the good work, a new fan from Thailand!
So this is what the Japanese meant by "tendon" bowl! I heard about it on a Japanese radio and I was, like, "Huh? Tendon? The muscle?" But it actually refers to a certain rice bowl dish! Fascinating. (And looking tasty as usual!)
followed your steps for tempura for oshogatsu dinner, family was pretty impressed coz it was my first ever attempt at this dish. will follow the prawn stock to make udon for lunch. thank you again. shinnen akemashite omedetou gozaimasu
Whoa, the video is early! What can I say, I learned new things lol. The miso soup made with prawn heads stock will be a game changer, and I never knew you can make an egg tempura. So excited to try this. Great recipes just keep coming.
Welcome back cybersteampunk !!! The miso soup was crazy good !! I'll make a short video about using left over kombu soon as well as the main contents on every Saturday. So stay tuned!!👍😉
Never had egg tempura before! Thx for showing me! The english text was very accurate this time, well done too! I liked how you re-used the shell ;) Loved the vid, learnt so much
I always look forward to your videos, clear and simple to be able to follow the instructions make the video SO enjoyable and the food is amazing! Thank you and keep up the great work.
Welcome back Tina!! どういたしまして！ I'm glad to see your comment again!! Please cook whatever you feel like from my recipes!! And let me know!!! You will see why I use kombu for all of it then 😉
This is my single favorite Japanese dish. In fact I just had it last night at Tendon Kohaku! The use of rice flour is pure genius as it’s extremely difficult to make good tempura using an ice cold flour batter. I can’t wait to try making this recipe at home! Also, I’ve tried 2 other recipes of yours, following each step by step: the buta kakuni and the gyudon which were both fantastic and earned me many compliments when I served them to friends. I am now subscribed. Thank you Chef!
Thank you for trying my recipes Anton!!! I am so glad that I could help making your happy day!! And I suppose that now you know why I use kombu for every recipes 😉lol hope you try others too!! Thank you for the comment!!👍
Another AMAZING recipe chef Taku. No wonder your channel is blowing up. Thanks for all the hints. I expect my next attempt at making Tempura will be a hit.
Welcome back Desli!!! Thank you for an another comment my friend!! You can make vegetable tempura with same batter and sauce too!! I'm glad that I could inspire you my friend👍😉
tried this recipe today. i couldnt make it as good as yours chef but it is definitely good. wspecially the sauce and the light and crispy batter. the miso soup was amazing too. ❤️
Welcome back Armando!!! Thank you for trying the recipe!! Yeah deep frying at home is a bit tricky, but I am glad that you still satisfied 👍😉 Thank you for the comment as always!!
First ever comment on a TH-cam video because I must say that your video's are great! Keep up the good work! This egg tempura looks amazing! Adding this to my next ramen bowl?!
Welcome to our community Sander Daniels!!!! You can add to your ramen bowl, or you can try my ramen egg too!! th-cam.com/video/kpljD3Q3FYY/w-d-xo.html Thank you for the comment my friend 👍😉
When removing the guts, if you go to the second segment from the tail and puncture there, it won't tear up inside, and the whole intestine will come out, minus the tail part. Great video!
We learn some new techniques with each of your videos! Thank you Master Chef! I have a question... if I plan to cook for 10 to 13 people, do I just multiply the ingredients presented in your videos by 2 or 4?
Welcome back Kenneth!!! Maybe you can do 4 times with the batter. But the sauce and miso soup are just enough for 2-3 serves in this recipe. So multiple them for whatever the amount you will cook for the day. And trying find a large pot or 2 of them if you can. So you can cook multiple tempura at the same time without dropping the temperature too much👍😉
Chef you’re torturing me 😂🤣 i was craving of tempura few minutes before i saw this video. Thank you for this and hopefully i can try your recipe. Learned a lot! 🙏
This is definitely my next one on the list ! I'm a little scared with the fried egg though, don't know how it's gonna turn out here... I'll keep you posted Chef ! 🙏🏻
when I used to study cooking in Japan, we like to mix the rice flour with some AP flour just to give the batter a bit more structure... but hey, I'll try this one as well. Thanks for the recipe, chef!
Bonjour chef ! One question please Is it better to keep the dashi in the fridge if we decide to soak the kombu overnight ? Or room temperature is ok ? Great recipe as always !
Welcome back Generalmegazord !! I'm glad to see your comment again!! To soak kombu, it's totally fine for both room temp, or fridge. So it's up to you my friend!! I always leave at room temperature 👍😉
Hi Iyo Widiastom!! I suppose the yolks help making the yellow colour, but not sure about just using whites🧐 Maybe they have their own logic and philosophy, and I totally respect that. But I use whole eggs, and it work fine for me!!😁
My dear Chef am sorry to inform you that i have yamasa soy sauce and personally i will never use this brand in my cooking. Will stick to kikoman. but you have made my day happier learning the simplicity of your culinary technique . Wii make these dishes tomorrow.
The rice flour I can get here is sort of grainy, not as fine as common flour, is that right? That tempura egg is a first for me, never seen it before but I'll definitely try it.
Welcome back Gizmo!! Thank you for the comment again!!! If your rice flour was grainy, it might be worth to try to pass through to a sieve. Or, maybe you can use as it is. As long as it's white Rice flour, It suppose work though!!😉
Got many things I want to say but first of all... congratulations on your 70K subs Chef! I wish you continue to do Japanese dishes and also consider the ingredients to be halal too (because I'm a muslim) , if it's not too much to ask :)
@@CHEFSLABO ahh okay yesterday I went to buy mirin but it was 3 time the price of rice bran oil however the label translated in my language says it was the same thing. I was also confuse since I can’t get answer from internet thankyou. So basically I just bought cooking oil 🥲
I want to confirm something. Since you didn't use panko (bread crumbs) is it called tempura or fry? In Japan, I see "ebi furai" (shrimp fry), and "ebi tempura". Is there any difference? Thanks!
Good question K.T. Chu!!! Yeah the crumbed one is "Ebi-fry" The battered one like this is " Ebi-Tempura" Crumbed one is easier dish, and usually eaten with Japanese style tartare sauce. Classic Japanese Yoshoku (Western influenced Japanese food) Tempura is lot trickier dish. But it's eaten with salt or thin sauce like mine. So it's lot more like "Let the ingredients shine" kind of dish. And it's an authentic Japanese food. That's the brief explanation!! Hope it helps my friend👍😉
I have a question. Why do we have to concern about the crispness of prawns, because it will be soaked with sauce eventually. PS. appreciated for the recipe :D
You can do that way too Alex!! I just found that this ways is easier👍 After peeling prawns, they become soft and delicate. And bit trickier to remove the vein. But it was just how I felt. Some people might feel different😉 Thank you for the comment!!
Hi Li Jing!! Because this way is actually easier in my opinion👍 The prawn flesh is quite fragile. So it could be easily ruined when you devein. But if it's in the shell, the flesh hold its shape😉
@@CHEFSLABO ok understood. I used to deshell in cold water then devein them out of the water then pat dry. Anyways i liked your videos. Keep it up. Gambatte!!
📖PRINT RECIPE: onl.la/NGeeidT
🍙FAQ about the ingredients 👉 www.chefslabo.com/general-7
📸 Instagram👉onl.bz/jgP3jF8
FAQ examples:
-What is kombu?
-Which brand of soy sauce should I buy?
-Is there any substitute of sake, mirin, kombu?
(Each pages include pictures)
PRAWNS/SHRIMP ALSO HAVE A VEIN AT THE UNDERSIDE TOO WHICH NEEDS TO BE REMOVED. IN OTHER WORDS..THEIR DIGESTIVE TRACT GOES ALL THE WAY AROUND, NOT JUST AT THE TOP.
Po0o99
I seriously love this channel. As far as I know, these recipes are about as authentic as can be and you bring it in a fashion where they are easily reproducible by your average home cook. Thank you for these delicious recipes!
No worries pizzalover!!!
Yeah I consciously develop recipes for adapting home cooks.
And trying not to use Chef's words or complicate science description.
Thank you so much for the kind words👍
Thank you for watching!!
(日本語は下にあります！)
Tempura is a deep deep world.
It's really hard to get it right with traditional recipe.
But this recipe can really make your life easier.
There are lot less technical stuff.
Just pay attention to the temperature.
You might need few practices,
But I'm sure you'll get it right quite soon!!!
And please make the miso soup too!!
It seriously is worth to try it!!
Get inspired with CHEF'S LABO!!
I'll see you in the next one!!!
ご視聴ありがとうございました！！
天ぷらは本当に深い世界です。
通常のレシピで上手く作るには、
相応の技術や経験がないと
どうしても上手くいきません。
今回かなり解説が多めですが、
しっかりと手順通りにれば、
あなたも必ず美味しい天ぷらが作れます！！
最初の数回は揚げる練習が必要かもしれませんが、
落ち着いて、温度をしっかり確認してやれば、
きっと大丈夫！！
あとこの味噌汁ホントに美味しいんで、
是非作って下さいね！！
それではまた次の動画でお会いしましょう！！
I definitely wanna try that batter recipe...as well as that egg tempura 😋
Welcome back Mr mal!!
Glad to hear from you again!!!
Thanks for the comment 😊
wow...amazing dish!
Gonna try this recipe very soon.
Mouth-watering tempura prawns & deep fried egg.
Booyah!
Thank you chef. i never thought to try rice flour to any recipe before. because of this i picked up one from the grocery 🙂. will try this recipe later.
Thank you for the English explanation, really appreciated it. I have been trying to find a proper Japanese cooking channels and finally found yours. I have learn so many things, and I just ordered my first Kombu!
Keep up the good work,
a new fan from Thailand!
Thank you Bew!!
I worked with lot of chefs from Thailand.
They all work pretty hard!!
Definitely show my respect!!
Thank you for the comment👍😉
So this is what the Japanese meant by "tendon" bowl! I heard about it on a Japanese radio and I was, like, "Huh? Tendon? The muscle?" But it actually refers to a certain rice bowl dish! Fascinating. (And looking tasty as usual!)
My favourite cooking channel! Everything is just perfect!
All the knowledge i got from this channel would make me a good house husband someday
@@A-SUS 👍🤣
Thank you for the comment guys!!
Yeah if you wanna be a good boy,
cooking good foods is one of the best tip to keep your wife happy😉
followed your steps for tempura for oshogatsu dinner, family was pretty impressed coz it was my first ever attempt at this dish. will follow the prawn stock to make udon for lunch. thank you again. shinnen akemashite omedetou gozaimasu
This is high end way to cook comfort japanese food. 👍 Now this channel is my text book everytime i want to cook japanese dish
The tempura texture is so delicious 👍
Thank you Phei!!
It's easier than normal tempura batter.
So hope you will try it soon👍😉
@@CHEFSLABO🙏
Whoa, the video is early! What can I say, I learned new things lol. The miso soup made with prawn heads stock will be a game changer, and I never knew you can make an egg tempura. So excited to try this. Great recipes just keep coming.
Welcome back cybersteampunk !!!
The miso soup was crazy good !!
I'll make a short video about using left over kombu soon
as well as the main contents on every Saturday.
So stay tuned!!👍😉
This is the channel I will consume every video, and be in awe that Chef Labo is so good, and be so mad at how good the food is! Amazing work.
Thank you cllandestine!!!
Come to me anytime friend!!!
I'll always cook for ya 😉
Never had egg tempura before! Thx for showing me! The english text was very accurate this time, well done too! I liked how you re-used the shell ;) Loved the vid, learnt so much
Welcome back Jick!!
Thank you for an another comment!!!!
Glad to know my English writing skill is improved!! 👍😉
I always look forward to your videos, clear and simple to be able to follow the instructions make the video SO enjoyable and the food is amazing! Thank you and keep up the great work.
No worries Lukeyw24!!
I'm glad that you liked it😉
Thank you for the comment!!
That first song absolutely slapped. I came here to see some delicious food, not to jam out but I got both
No worries Heavymetalization !!!
Thank you for the comment my friend👍😉
Hypnotic videos & beautiful methods you’ve created. ❤️🙏
Oh my goodness...these are absolutely amazing! I will definitely be cooking these recipes soon! ありがとうございます 🤩👍🏼
Welcome back Tina!!
どういたしまして！
I'm glad to see your comment again!!
Please cook whatever you feel like from my recipes!!
And let me know!!!
You will see why I use kombu for all of it then 😉
This is my single favorite Japanese dish. In fact I just had it last night at Tendon Kohaku! The use of rice flour is pure genius as it’s extremely difficult to make good tempura using an ice cold flour batter. I can’t wait to try making this recipe at home!
Also, I’ve tried 2 other recipes of yours, following each step by step: the buta kakuni and the gyudon which were both fantastic and earned me many compliments when I served them to friends. I am now subscribed. Thank you Chef!
Thank you for trying my recipes Anton!!!
I am so glad that I could help making your happy day!!
And I suppose that now you know why I use kombu for every recipes 😉lol
hope you try others too!!
Thank you for the comment!!👍
Another AMAZING recipe chef Taku. No wonder your channel is blowing up. Thanks for all the hints. I expect my next attempt at making Tempura will be a hit.
Welcome back Desli!!!
Thank you for an another comment my friend!!
You can make vegetable tempura with same batter and sauce too!!
I'm glad that I could inspire you my friend👍😉
Love your cooking channel. So relaxing, educational and unassuming. Always looking forward to your next dish!
Thanks Linh!!
Thank you for the comment!!!
I'll keep giving you my best shots for you👍😉
I usually boil the egg first before coating it with batter. Never thought it can be cooked like that. Definitely Gonna try it.
Thank you for the comment riki😉
I'm glad that I could inspire you my friend👍
Making your tempura recipe tonight, wish me luck!
Very informative video. Can’t wait to try this at home.
Thanks Lindsay!!
Come to me anytime my friend👍😉
tried this recipe today. i couldnt make it as good as yours chef but it is definitely good. wspecially the sauce and the light and crispy batter. the miso soup was amazing too. ❤️
Welcome back Armando!!!
Thank you for trying the recipe!!
Yeah deep frying at home is a bit tricky,
but I am glad that you still satisfied 👍😉
Thank you for the comment as always!!
thank you chef! maybe you can put up an email address where we can share pics of us trying your recipe. ❤️
very informative channel. keep it good work chef! I'll support you
Thank you chearkyu!!
I will keep running for you then😉
Thank you for the support👍
本当に良い映像ありがとうございます。 特に卵天ぷらは知らなかった料理法だったが分かるようになって本当に良かったです. いつもいい映像をアップしてくださって、 ありがとうございます。 元気でいてくださいね。 ありがとうございます。
翻訳機を使うと文章が少しおかしいかもしれません。😅😅
Hi 준야호 !!!!
ありがとうございます！！
It totally makes sense to me!!
I'll keep running for you then 👍😉
This will be helpfull, thank you very much.
I like that the gundam chilling at 3:14
Welcome back L. Habib!!
Yeah the Gundam team recently gives me
lot of ideas of how they wanna be in the video lol
I'm glad that you liked it👍😉
The recipe is very detail. I like the tips and tricks too. Thankyou chef 👍
No worries Unay!!
I hope you will try it soon my friend😉
Whoa, Egg tempura!!
Definitely gonna try this.
Your technics just amaze me chef.
Welcome back samir!!!
Yeah the runny eggs go pretty well with the sauce and rice!!
Hope you will try soon👍
First ever comment on a TH-cam video because I must say that your video's are great! Keep up the good work!
This egg tempura looks amazing! Adding this to my next ramen bowl?!
Welcome to our community Sander Daniels!!!!
You can add to your ramen bowl,
or you can try my ramen egg too!!
th-cam.com/video/kpljD3Q3FYY/w-d-xo.html
Thank you for the comment my friend 👍😉
Great video chef! I noticed better shooting angel in this video. Very high quality cooking video. Love it. Tempura is my favorite since I was young.
Thanks Tosphol!!!
I always try to learn camera angles from other TH-camrs.
So glad that you mentioned about it 😉
this looks so good! cant wait to make it
No worries Pepper!!
Thank you for the comment👍😉
this is going to be part of our family oshogatsu dinner, thank you for the idea, then we will have tempura soba at midnight
I bet he is also an Otaku. Yooho! Otakus are so talented and gifted.
More success to your channel!
Wow that was awesome !! Jammed packed with so many things - I learnt so much 👍🙏
No worries Yoyo!!
I'm glad to see your comment again!!!!
I always learn lot from developing a recipe too!!!
Thank you for your support my friend👍😉
Tempura are my favorite!!!
Excellent video!!!
Thanks O'Patriot !!
Hope you will make it soon😉
Your recipe are amazing! Made some of the dishes myself and all taste great 👍🏻
Thank you Maya!!!
I'm so glad that my recipes made you happy days!!!
Try many of them!!
They all great my friend👍😉
Egg Tempura?
Rice Flour?
Prawn Miso Soup?
Your technique and recipe amazed me again.👏👏👌😳
Thank you for the comment From The Ash!!
Yeah the rice flour batter really makes it easy.
I'm glad that I could inspire you👍😉
When removing the guts, if you go to the second segment from the tail and puncture there, it won't tear up inside, and the whole intestine will come out, minus the tail part. Great video!
Thanks for the tip Adrian👍😉
You got me when you opened the egg on a tissue paper 😂 jokes aside, I really love your channel!!!!! Hope to see more of these videos
Nice Gundam!
Thanks isidore soriano!!!😉
That looks delicious
This makes my mouth water, I have to make it
Welcome back Bfc!!!
Thank you for an another comment my friend👍
The background music is so good
Yummy yummy 😋 from Egypt
We learn some new techniques with each of your videos! Thank you Master Chef!
I have a question... if I plan to cook for 10 to 13 people, do I just multiply the ingredients presented in your videos by 2 or 4?
Welcome back Kenneth!!!
Maybe you can do 4 times with the batter.
But the sauce and miso soup are just enough for 2-3 serves in this recipe.
So multiple them for whatever the amount you will cook for the day.
And trying find a large pot or 2 of them if you can.
So you can cook multiple tempura at the same time without dropping the temperature too much👍😉
@@CHEFSLABO thank you master for the advice, will definitely try this and your other recipes ü
Yes chef my fav dish
Welcome back lenric !!!
Yeah I love Tendon as well!!
You can make vegetable tempura with the batter too👍
@@CHEFSLABO i will try chef thanks for the sharing ur recipe to us 💯
Thank you chef for the recipe ^^
No worries Ini Namja!!
It's my pleasure to serve you friend😉
Looking good❤️👍
Thank you 勺子美食Mspoonfood !!😉
Chef you’re torturing me 😂🤣 i was craving of tempura few minutes before i saw this video. Thank you for this and hopefully i can try your recipe. Learned a lot! 🙏
No worries winnibee09!!!
We keep learning together my friend!!
Thank you for the comment👍😉
This is definitely my next one on the list ! I'm a little scared with the fried egg though, don't know how it's gonna turn out here... I'll keep you posted Chef ! 🙏🏻
when I used to study cooking in Japan, we like to mix the rice flour with some AP flour just to give the batter a bit more structure... but hey, I'll try this one as well. Thanks for the recipe, chef!
No worries Alvin!!
You can mix some AP flour too if you want!!
But you can my way too👍
Thank you for the comment😉
Bonjour chef ! One question please
Is it better to keep the dashi in the fridge if we decide to soak the kombu overnight ? Or room temperature is ok ?
Great recipe as always !
Welcome back Generalmegazord !!
I'm glad to see your comment again!!
To soak kombu,
it's totally fine for both room temp, or fridge.
So it's up to you my friend!!
I always leave at room temperature 👍😉
めっちゃわかりやすい笑
Really good cooking channel, I'm your FC now., your channel is my best cooking channel ^ ^
Thanks !
Thank you for the comment Songwit !!
Come to me anytime!!
I'll always cook for you 👍😉
Ohhhh, Thanks for your comment too.
I'm Thai and will follow your cook. Ha ha ha
Hello. Can this batter be use with vegetables too?
What brands of Miso paste do you recommend? There's so many brands to choose from
최고네요
hi can u tell me what that liquid spraying bottle that you use for cleaning surface?
Hi TLK!
It is a sanitizer my friend👍
Thanks for the comment ☺️
What is the difference on using egg yolk or white part as batter? Sometimes I saw people using the stirred white part only.
Hi Iyo Widiastom!!
I suppose the yolks help making the yellow colour,
but not sure about just using whites🧐
Maybe they have their own logic and philosophy,
and I totally respect that.
But I use whole eggs, and it work fine for me!!😁
My dear Chef am sorry to inform you that i have yamasa soy sauce and personally i will never use this brand in my cooking. Will stick to kikoman. but you have made my day happier learning the simplicity of your culinary technique . Wii make these dishes tomorrow.
No worries MTM AAG!!
You can choose your favourite brand😉
I hope you will enjoy the dish!!👍
ขอบคุณค่ะ
The rice flour I can get here is sort of grainy, not as fine as common flour, is that right?
That tempura egg is a first for me, never seen it before but I'll definitely try it.
Welcome back Gizmo!!
Thank you for the comment again!!!
If your rice flour was grainy,
it might be worth to try to pass through to a sieve.
Or, maybe you can use as it is.
As long as it's white Rice flour,
It suppose work though!!😉
8:28 アムロ行きます！
Welcome back Edward!!!
I just watched back that part,
and yeah. That looked like it lol👍
Made me laugh hard😉
I saw in other videos that you shouldn't let the water boil when you're trying to make kombu stock since it can be slimy, is this true?
Hi Datura!!!
The slimy means the liquid got the Umami from it.
Good thing my friend👍😉
@@CHEFSLABO ah I see, thank you for the explanation!
Got many things I want to say but first of all... congratulations on your 70K subs Chef! I wish you continue to do Japanese dishes and also consider the ingredients to be halal too (because I'm a muslim) , if it's not too much to ask :)
Thanks for the comment Redza!!
I'll keep in mind about halal then👍
I cannot always adapt to that,
but I'll try as much as possible 😉
We can use tempura flour also or only rice flour?
Hi jay singh!!
You can use Tempura flour if you want👍😉
No worries
I would never get the timing right for this dish as I wouldn’t have 2 pots of oil available to me. Can I please come to your home to eat 😋
Do you know the name of the track you used for the first half of this video? I've been trying to find it for myself.
Hi Joe!!
I attached the detail below for you 😉👍
Lilac Skies - Corbyn Kites
@@CHEFSLABO Thanks Chef! That was a big help.
Is rice bran oil same as mirin
Hi Wasithpol Wasithpol !!
Thank you for an another comment!!
Mirin is a sweet rice wine.
So it looks similar, but it's a different stuff my friend👍😉
@@CHEFSLABO ahh okay yesterday I went to buy mirin but it was 3 time the price of rice bran oil however the label translated in my language says it was the same thing. I was also confuse since I can’t get answer from internet thankyou. So basically I just bought cooking oil 🥲
While lockdown in Sydney, I can not go for shopping to buy those beautiful seafoods.. Hopefully the lockdown will end very soon...
broadways open
I know that feeling Noriko.
It's sad, but nibberdestroyer69 gave you a place where sells seafoods!!
Thank you for the comment guys👍😉
Come for the awesome cooking, stay for the chillin Gundams.
Thanks ben!!!
Welcome to our community!!!
You can come here anytime my friend!!👍
Omg Chef!!!! I clean shrimps that way too, that's in our house, i am the designated Shrimp dresser😂😂😂😂😂
I want to confirm something. Since you didn't use panko (bread crumbs) is it called tempura or fry? In Japan, I see "ebi furai" (shrimp fry), and "ebi tempura". Is there any difference? Thanks!
Good question K.T. Chu!!!
Yeah the crumbed one is "Ebi-fry"
The battered one like this is " Ebi-Tempura"
Crumbed one is easier dish,
and usually eaten with Japanese style tartare sauce.
Classic Japanese Yoshoku (Western influenced Japanese food)
Tempura is lot trickier dish.
But it's eaten with salt or thin sauce like mine.
So it's lot more like "Let the ingredients shine" kind of dish.
And it's an authentic Japanese food.
That's the brief explanation!!
Hope it helps my friend👍😉
@@CHEFSLABO I got it reversed. Ha! Ha! Thanks for the clarification.
Anyone know the song name?
EDIT: It's Corbyn Kites - Lilac Skies
🔥
I have a question. Why do we have to concern about the crispness of prawns, because it will be soaked with sauce eventually.
PS. appreciated for the recipe :D
Hi PungHa!!!
It's because some people might eat as Tempura by itself 👍
Thank you for the comment😉
I am wondering, why not peel the shrimp and de-vein it afterwards?
You can do that way too Alex!!
I just found that this ways is easier👍
After peeling prawns,
they become soft and delicate.
And bit trickier to remove the vein.
But it was just how I felt.
Some people might feel different😉
Thank you for the comment!!
@@CHEFSLABO Thanks for taking the time to answer! Ok, I might try it to see if it does work better
Look yummy and crispy tendon I Food Leveling
Hi Food Leveling!!
I'm glad to see your comment again 😉
Thank you for that 👍
sarap!
💜💜👍👍
egg tempura reminded me Soma made for Erina HAHAHAHA
Music be lit, tho
why dun u deshell the prawns then devein?
Hi Li Jing!!
Because this way is actually easier in my opinion👍
The prawn flesh is quite fragile. So it could be easily ruined when you devein.
But if it's in the shell, the flesh hold its shape😉
@@CHEFSLABO ok understood. I used to deshell in cold water then devein them out of the water then pat dry. Anyways i liked your videos. Keep it up. Gambatte!!
Is it just me or is 14:07 👌
Thank you for the comment sean!!👍😉
Wow! Great vid. But it pained my heart a little seeing that perfect yolk ooze down the tissue. 🥲
you HAVE to be living in Australia with half of the items coming from woolies XD
i wil never be able to cook this lol
Y'all know that the Chibi-Gundams are hungry!
😃👍👍👍👍👍👍🙏
Damn son.. Oishi-sō
Did my homeboy just measure out salt to an nth degree???
Tendonman
this is the saddes video his done because i won't get any of it
Fun fact : its not a vein...
Oh was it Antonio???
Could you tell me how should I call that in English please??😅
@@CHEFSLABO its called that way but is part of the digestive tract =/