what I appreciate most is that you explain things and that you show how people who have neither cooking skills nor the utensils can make them. Never seen batter made like this!
don't worry if the video is longer than usual, i would watch even 1 hour videos on your channel! I love them so much :) your videos are so relaxing and interesting, you have quickly become one of my favorite channels on youtube
Amazing as always, Ryusei-San! I love tempura. I always get tempura shrimp and eggplant as a starter at my go-to Japanese restaurant. Your videos are even more enjoyable when they are a little bit longer. You have a very relaxing voice, and it is nice to hear even more of it :D
You love tempura! Nice. Shrimp and eggplant are very popular in Japan. And I love them. Thank you! I’m so happy to your comment:D. Really appreciate for your compliment!
I am making this tonight for my family using Kombucha, fresh green beans, King Oyster mushroom slices, and some fresh Hawaiian Slipper Lobster tails I got from a local fisherman friend on Wednesday. I will slice the tails into small slices, similar in size to the shrimp and score the bottom of the slices to keep them straight. I am confident that your tutorial will lead to success this evening, thank you Ryusei-San!
That's nice using Kombucha! Your ingredients look so delicious! I'm interested in Hawaiian Slipper Lobster tail so much😋 I hope you'll enjoy tempura. I'm so happy my video is helpful for you! You're welcome. Thank you for watching too!! Have a nice weekend😁
Thank you for showing the technique of the perfect tempura batter.You are right,they are best eaten as soon as they are ready,that's why we always order tempura at the restaurant.I have never seen that type of mushroom.I am going to try it soon.
You’re welcome and thank you for watching too! Yes, it’s best eating tempura at restaurant. Maitake mushrooms are very delicious and so popular in Japan. I hope you’ll try and enjoy it! Thank you😊
small tip for enjoying tempura with the family. if you do it fondu/hot pot style with a burner on the table to heat the oil it is really fun, I dont recommend with children though
Wow ! Great video, there are so many good tips, thanks a lot ! It was very interesting and makes me want to make tempura even though it seems difficult to cook😊
If you ever come to Canada, I would like you to try making tempura with Canadian sugar pumpkin and compare and contrast with kabocha. Learning about foreign ingredients and experimenting with them could help you improve your tempura.
I'd love to try make tempura with Canadian sugar pumpkin! Yes, you're right. In the future, I'll visit Canada and I'll do! Thank you for watching and your comment😊
@@kyodokan.japanese.cuisineCanadian sugar pumpkin are at their peak in Sept-November. They sell out pretty fast at supermarkets. Some pumpkin patches also sell them.
Ryusei-San, I made your chicken teriyaki last night. It was so delicious and tender. I will make again tonight, but will also try tempura squash with it tonight. Your a wonderful teacher 😊!
I really enjoyed your video!. thanks for your content!.. One question, I noticed you kind of "throw" the food into the oil.. don't place them slowly.. is there any reason for this?. thanks!
You’re welcome! Thank you for watching too:) The reason is that if I throw the ingredients to the oil, the dough spreads and the look of tempura becomes beautiful! We can move tempura in the oil when we add the oil 20:28. This moving remove the excess dough. It makes tempura lighter and crispier!! I hope you’ll enjoy tempura 🍤 !!
Hi Ryusei! I love your channel! I love Japanese food and love to make it. I also love Japanese knives. I have many. Who is the maker of the gyuto that you cut with most often in your videos and what size? I noticed it is Ginsanko steel one time in the video because I saw the marks for 3 and I am guessing that the length is 240mm. Also, what is the tempura frying pot made of? Copper appears on the outside. I wonder what the inside is made of? Stainless Steel or Carbon Steel? Thank you!!!
Thank you so much and I'm very glad you love japanese food and knives! That's nice! My gyuto is made by maruyoshihamono in Osaka.You know about japanese knifes very much. You're welcome and thank you!
Thanks! I made this last night following your recipe. It was very good! I can see it will take some practice to get the batter perfect. I kept thinning down each batch and it was getting better and better towards the end. The easiest to cook were the prawns and the asparagus as these don't take long to cook. For the bigger vegetables squash, sweet potato etc it takes some practice to learn exactly when they are done. Also, have to be careful when you bite into the eggplant. It is pretty hot! Thanks again!
You’re welcome and I’m very glad you tried and enjoyed it! You made the batter perfectly! That’s nice😊 The batter is important too! You cooked many ingredients. You’ll be better at making tempura next time! Yes, eggplant is quite hot😂. Thank you so much!!
Hi, Thank you for watching and your comment from Australia🇦🇺! I used cake flour, but you can use all purpose flour too. I hope you'll enjoy tempura😁. Douitashimashite!
@@kyodokan.japanese.cuisine and I forgot to mention that we fry cauliflower with the same technique! Sometimes we add a sprinkle of turmeric and curry to the cauliflower batter to enhance the taste Both are very very popular here in Egypt, and probably they will be on this week's dinner menu in my home for sure, I got mouthwatering just watching your video 😂♥
Thank you very much! This pan is for deep frying and made of copper. I bought it at kappabashi street in Tokyo. Do you know kappabashi? There are so many stores which sell kitchen utensils. I hope you'll find your best pan. And if you have any questions, feel free to ask me. Thank you!
what I appreciate most is that you explain things and that you show how people who have neither cooking skills nor the utensils can make them. Never seen batter made like this!
Thank you for watching and your comment! It really motivate me. I wish a lot of people enjoy japanese food😄 Thank you!
don't worry if the video is longer than usual, i would watch even 1 hour videos on your channel! I love them so much :) your videos are so relaxing and interesting, you have quickly become one of my favorite channels on youtube
I'm very glad you said that and I really appreciate for watching my videos! I keep making interesting videos:) Thank you! Have a nice day😁
Me too!
Thank you for your comment! I’m very glad you said that😄
Amazing as always, Ryusei-San! I love tempura. I always get tempura shrimp and eggplant as a starter at my go-to Japanese restaurant. Your videos are even more enjoyable when they are a little bit longer. You have a very relaxing voice, and it is nice to hear even more of it :D
You love tempura! Nice. Shrimp and eggplant are very popular in Japan. And I love them. Thank you! I’m so happy to your comment:D. Really appreciate for your compliment!
I am making this tonight for my family using Kombucha, fresh green beans, King Oyster mushroom slices, and some fresh Hawaiian Slipper Lobster tails I got from a local fisherman friend on Wednesday. I will slice the tails into small slices, similar in size to the shrimp and score the bottom of the slices to keep them straight. I am confident that your tutorial will lead to success this evening, thank you Ryusei-San!
That's nice using Kombucha! Your ingredients look so delicious! I'm interested in Hawaiian Slipper Lobster tail so much😋 I hope you'll enjoy tempura. I'm so happy my video is helpful for you! You're welcome. Thank you for watching too!! Have a nice weekend😁
Thank you for showing the technique of the perfect tempura batter.You are right,they are best eaten as soon as they are ready,that's why we always order tempura at the restaurant.I have never seen that type of mushroom.I am going to try it soon.
You’re welcome and thank you for watching too! Yes, it’s best eating tempura at restaurant. Maitake mushrooms are very delicious and so popular in Japan. I hope you’ll try and enjoy it! Thank you😊
small tip for enjoying tempura with the family. if you do it fondu/hot pot style with a burner on the table to heat the oil it is really fun, I dont recommend with children though
That's nice! It looks so fun😁. Thank you very much!!
Every piece of tempura looks light, crispy, and delicious. Thanks for showing us how to achieve that with details. Happy cooking and sharing.
You’re welcome and thank you for watching too!! I’m very glad you said that! Thank you:)
wow this is excellent, you made a masterclass of temperature control for great tempura, thank you so much!
You're welcome! I explained about tempura as much as possible. Thank you for watching every videos😊
Beatiful presentation my friend, big support from Warsaw
Thank you for watching and your comment from Warsaw! I’m happy about your comment😁
Wow ! Great video, there are so many good tips, thanks a lot ! It was very interesting and makes me want to make tempura even though it seems difficult to cook😊
Thank you very much! In fact, it's difficult to make Tempura, but you can make it and I hope you'll enjoy Tempura😁!
Great video, you explain details and are a very good teacher!
Thank you so much!! I’m so happy about your comment😄 Have a nice weekend☀️
If you ever come to Canada, I would like you to try making tempura with Canadian sugar pumpkin and compare and contrast with kabocha. Learning about foreign ingredients and experimenting with them could help you improve your tempura.
I'd love to try make tempura with Canadian sugar pumpkin! Yes, you're right. In the future, I'll visit Canada and I'll do! Thank you for watching and your comment😊
@@kyodokan.japanese.cuisineCanadian sugar pumpkin are at their peak in Sept-November. They sell out pretty fast at supermarkets. Some pumpkin patches also sell them.
Thank you for good information! Although Canada is huge, are they sold everywhere🤔??
@@kyodokan.japanese.cuisineYes!
Thank you for teaching me! Have a good weekend!
Ryusei-San, I made your chicken teriyaki last night. It was so delicious and tender. I will make again tonight, but will also try tempura squash with it tonight.
Your a wonderful teacher 😊!
I'm so happy you enjoyed teriyaki! That's nice. I hope you'll enjoy squash tempura too😋 Your comment really encourages me. Thank you very much!!
Appreciate for your very good explanation. Thankssssd🙏
You’re welcome! I hope you will enjoy tempura!! Thank you for watching. Have a nice weekend😁
I really enjoyed your video!. thanks for your content!..
One question, I noticed you kind of "throw" the food into the oil.. don't place them slowly.. is there any reason for this?. thanks!
You’re welcome! Thank you for watching too:)
The reason is that if I throw the ingredients to the oil, the dough spreads and the look of tempura becomes beautiful! We can move tempura in the oil when we add the oil 20:28. This moving remove the excess dough. It makes tempura lighter and crispier!!
I hope you’ll enjoy tempura 🍤 !!
Hi Ryusei! I love your channel! I love Japanese food and love to make it. I also love Japanese knives. I have many. Who is the maker of the gyuto that you cut with most often in your videos and what size? I noticed it is Ginsanko steel one time in the video because I saw the marks for 3 and I am guessing that the length is 240mm.
Also, what is the tempura frying pot made of? Copper appears on the outside. I wonder what the inside is made of? Stainless Steel or Carbon Steel? Thank you!!!
Thank you so much and I'm very glad you love japanese food and knives! That's nice! My gyuto is made by maruyoshihamono in Osaka.You know about japanese knifes very much. You're welcome and thank you!
Thanks! I made this last night following your recipe. It was very good! I can see it will take some practice to get the batter perfect. I kept thinning down each batch and it was getting better and better towards the end. The easiest to cook were the prawns and the asparagus as these don't take long to cook. For the bigger vegetables squash, sweet potato etc it takes some practice to learn exactly when they are done. Also, have to be careful when you bite into the eggplant. It is pretty hot! Thanks again!
You’re welcome and I’m very glad you tried and enjoyed it! You made the batter perfectly! That’s nice😊 The batter is important too! You cooked many ingredients. You’ll be better at making tempura next time! Yes, eggplant is quite hot😂. Thank you so much!!
Hi, beautiful show.. is it all purpose flour you are using or a mix of flour? .. Arigato gozaimasu..from Australia
Hi, Thank you for watching and your comment from Australia🇦🇺! I used cake flour, but you can use all purpose flour too. I hope you'll enjoy tempura😁. Douitashimashite!
Delicious
I love making it with aubergine the most, with some tomatoes and bell pepper diced in the batter, you gotta try it 😋😋🤤♥️♥️
Thank you for teaching me! I’ve never tried and heard your way. Yes, I’ll try it😁
@@kyodokan.japanese.cuisine and I forgot to mention that we fry cauliflower with the same technique! Sometimes we add a sprinkle of turmeric and curry to the cauliflower batter to enhance the taste
Both are very very popular here in Egypt, and probably they will be on this week's dinner menu in my home for sure, I got mouthwatering just watching your video 😂♥
Beautiful work!
Thank you very much! I'm so happy to your compliment😊
Another great informative video! Thank you Ryusei 🧚🏼
By the way, is salad oil you used for deep frying olive oil?
Thank you for watching and your comment too!
I used salad oil to deep frying😁. I hope you'll enjoy it!
Excellent! may I ask for the type of pan? and where I can buy it? I will go to japan soon
Thank you very much! This pan is for deep frying and made of copper. I bought it at kappabashi street in Tokyo. Do you know kappabashi? There are so many stores which sell kitchen utensils. I hope you'll find your best pan. And if you have any questions, feel free to ask me. Thank you!
@ I knew the place!, thank you.
Keep going your channel is amazing!
@@pathidah.543 I’m happy you knew it! I often went to “Iida shoten” and “kama-asa shoten”.
Thank you very much! I’ll keep making videos😁
What kind of flour you use ?
I use cake flour! Thank you for watching!!
Tempura isn't just deep fried foods in batter , so many restaurants don't get it.
Yes, we have to consider many things to make delicious tempura. Thank you.