Thank you for making this video! This information, comparing batters & explaining the reasoning behind the technique(s) is difficult to find. You organized the information & expressed so well and clearly. This video needs a million views! Thank you for sharing your special knowledge!
Thanks for the comment! I'm very happy to say that I made this video because I wanted to share the tempura technique with you I'll continue to do my best!
I finally feel confident to make my first batch of Tempura after seeing this. Thank you for sharing. I have 2 bags of this Violet flour. Peanut oil and will add some sesame oil for flavor. I've been watching loads of videos in both English and Japanese, but this is probably the best to help me get started.
I can't thank you enough! It has taken me weeks to try to get a good result and this video (and your others) have finally given me success. And I am very fussy! Thank you again from me and my family and keep up the great work!
Wow this is the most highly underrated video about tempura batters. I appreciate the level of detail and nuance provided to help me make the best decision when making tempura. I just found some violet flour at our local Asian market and will be trying with baking powder. I wonder if using potato starch would create even more crispiness compared to corn starch. I also found many recipes that called for carbonated water but with no real explanation so this was very helpful to understand why they use it. I’ve been making my own pizza dough recently and learned a lot about gluten development so this makes complete sense as to why you would want a low protein level in your flour and ensuring the water you use is ice cold. Thanks so much for this video!
This is probably the most informative video on Tempura batter. I usually use a mixture of 30% cornstarch, AP (all purpose) flour, and baking powder. I'll have to try pre-battering then dipping in the egg/flour/water slurry like this video as well as denaturing the flour protein in the microwave. Also I buy "Aluminum-free" baking powder so I can add a lot to batters without imparting bitterness.
Excellent video...lost my patience with tapping flour into mixture :)but, now I understand why... will try it again with your technique, Thanks for sharing
Really great video. Arigatou gozaimasu. For a minute I thought it was a Kiwami Japan video that was going to show me how to make a knife out of tempura batter.
Thank you for comments! Using sparkling water instead of water is one of the crispy frying techniques. When using beer, adds that flavor to ingredients, so I think it's a good idea to use it when frying ingredients that go well with beer. thank you^^
Thank you for comments! It ’s ordinary, but my preference is only flour.^^ Because I've been making tempura for a long time. But it ’s fun to try various batter. Every time I discover new taste, it's a lot of fun.
Thank you for comment! Of course you can use it ^o^ Can use this batter for all ingredients. If you want to make yolk-free batter, try replacing yolk with 2tbsp vegetable oil. Thank you
Thank you for comments! The difference between baking soda and baking powder is the content of sodium bicarbonate. Baking soda contains only sodium bicarbonate, and baking powder also contains calcium phosphate and cornstarch. The sodium bicarbonate that generates bubbles during heating, so that important things is that amount. Please check how many grams the sodium bicarbonate in your baking powder, and mix it same proportion of the video. thank you ^o^
Terrific video! I was going to make the flour only version of the batter. I only have all purpose flour and will be microwaving it like you recommended. Do I also need to microwave the base flour?
Thank you for comment! It's no need to microwave the base flour ^o^ This is because the base flour serves to connect between the ingredients and the liquid, so it is better to have some stickiness. I hope you can make delicious tempura! Thank you!
Thank you for comments! By using oil that is easily dissolved in water, the water content of the batter can easily evaporate. So making it easier to fry crispy. It is possible to fry crispy with just water. It is one of the techniques that makes it easier to fry Thank you ^-^
Thank you for taking the time to explain the differences between the type of batter mixtures! If I may make one suggestion for the video: It would be easiest for the viewers to see and compare the differences in the result if the 3 shrimps with different batters were fried and laid next to each other. :) Thank you again for this wonderful video!
Thank you for comments! This is because when you stir, gluten is formed and stickiness occurs, so it does not fry crispy. As shown in the video, it is easier to fry well if you tap it and submerge the flour in water. Thank you ^o^
Thank you for making this video! This information, comparing batters & explaining the reasoning behind the technique(s) is difficult to find. You organized the information & expressed so well and clearly. This video needs a million views! Thank you for sharing your special knowledge!
Thanks for the comment!
I'm very happy to say that
I made this video because I wanted to share the tempura technique with you
I'll continue to do my best!
I finally feel confident to make my first batch of Tempura after seeing this. Thank you for sharing. I have 2 bags of this Violet flour. Peanut oil and will add some sesame oil for flavor. I've been watching loads of videos in both English and Japanese, but this is probably the best to help me get started.
Finally someone that has the real recipe
best video about tempura ever!!! Congratulations!
Thank you foe comments！
I will continue to do my best to help you^-^
I can't thank you enough! It has taken me weeks to try to get a good result and this video (and your others) have finally given me success. And I am very fussy! Thank you again from me and my family and keep up the great work!
Thank you for comments!
I am honored to help you
I will keep trying my best^^
Wow this is the most highly underrated video about tempura batters. I appreciate the level of detail and nuance provided to help me make the best decision when making tempura. I just found some violet flour at our local Asian market and will be trying with baking powder. I wonder if using potato starch would create even more crispiness compared to corn starch. I also found many recipes that called for carbonated water but with no real explanation so this was very helpful to understand why they use it. I’ve been making my own pizza dough recently and learned a lot about gluten development so this makes complete sense as to why you would want a low protein level in your flour and ensuring the water you use is ice cold. Thanks so much for this video!
This is probably the most informative video on Tempura batter. I usually use a mixture of 30% cornstarch, AP (all purpose) flour, and baking powder. I'll have to try pre-battering then dipping in the egg/flour/water slurry like this video as well as denaturing the flour protein in the microwave. Also I buy "Aluminum-free" baking powder so I can add a lot to batters without imparting bitterness.
Thank you for comment!
I would be happy you could say that.
I'm happy if it helps make tempura( ^^)
Very informative..thank you
Thank you for comment!
I will do my best to help you ^o^
Thank you!
Hi, Thank you for your recipe 🙏
Please tell me which oil i use for tempura?
Excellent video...lost my patience with tapping flour into mixture :)but, now I understand why... will try it again with your technique, Thanks for sharing
Thank you for comments!
I'm glad you say that
I want to share my tempura technique, so if you have any questions, please tell me anything ^o^
Its very helpfull.. Thank you..
Thank you for comments!
It's my pleasure^-^
Really great video. Arigatou gozaimasu. For a minute I thought it was a Kiwami Japan video that was going to show me how to make a knife out of tempura batter.
Thank you for comments!
I’m glad this video helps you ^o^
Great information! Thank you.
It’ my pleasure^-^
thank you so much! you have saved my homemade sushi, my regards from Chile.
Thank you for comment!
I will do my best to help you^^
Thank you
Thank you. This is an amazing video.
amazking video. so i dont have to waste time experimenting it
I made it the rice flour route. I used gluten-free rice flour. Honestly? It came out amazing, thank you!
Will you share the proportion or a measurement. Thanks in advance .
@@cookingbymanisha 130 grams of flour
@@pandamilkshake thanks for the reply, have you add all purpose flour along with rice flour ?
@@cookingbymanisha Nope. Just gluten-free rice flour. It *HAS* to be gluten-free, though. Gluten will make the tempura very...very soggy and oily.
Thanks you, Your video is very informative.
Thank you for sharing. 😊
This is very interesting
Thank you. This video helped alot..I was thinking if using rice flour but now see that Nirmal flour would be better
Thank you sooo much!
Excellent and concise video! What about using beer instead of water, as in beer batter? Doumo Arigatou Gozaimasu!
Thank you for comments!
Using sparkling water instead of water is one of the crispy frying techniques.
When using beer, adds that flavor to ingredients, so I think it's a good idea to use it when frying ingredients that go well with beer.
thank you^^
Excellent video. Which one do you prefer?
Thank you for comments!
It ’s ordinary, but my preference is only flour.^^
Because I've been making tempura for a long time.
But it ’s fun to try various batter.
Every time I discover new taste, it's a lot of fun.
Thankyou
Thank you Teacher!
It’s my pleasure(^^)/
Can I use the same batter mixture for vegetables?
Thank you for comment!
Of course you can use it ^o^
Can use this batter for all ingredients.
If you want to make yolk-free batter, try replacing yolk with 2tbsp vegetable oil.
Thank you
Is there a difference in using baking powder vs baking soda?
Thank you for comments!
The difference between baking soda and baking powder is the content of sodium bicarbonate.
Baking soda contains only sodium bicarbonate, and baking powder also contains calcium phosphate and cornstarch.
The sodium bicarbonate that generates bubbles during heating, so that important things is that amount.
Please check how many grams the sodium bicarbonate in your baking powder, and mix it same proportion of the video.
thank you ^o^
Terrific video! I was going to make the flour only version of the batter. I only have all purpose flour and will be microwaving it like you recommended. Do I also need to microwave the base flour?
Thank you for comment!
It's no need to microwave the base flour ^o^
This is because the base flour serves to connect between the ingredients and the liquid, so it is better to have some stickiness.
I hope you can make delicious tempura!
Thank you!
逢禅天ぷらチャンネル / AIZEN TEMPURA CHANNEL I tried it. It was very good! Thank you!
how is violet flour.....??????
Thank you for comment!
violet flour is a japanese brand of flour that is mainly used for confectionary and tempura.
it is a type of soft wheat flour.
Can I ask: Why the egg? Why not just water?
Thank you for comments!
By using oil that is easily dissolved in water, the water content of the batter can easily evaporate.
So making it easier to fry crispy.
It is possible to fry crispy with just water.
It is one of the techniques that makes it easier to fry
Thank you ^-^
I am a vegetarian what is the substitute of an egg ?
Thank you for taking the time to explain the differences between the type of batter mixtures!
If I may make one suggestion for the video:
It would be easiest for the viewers to see and compare the differences in the result if the 3 shrimps with different batters were fried and laid next to each other. :)
Thank you again for this wonderful video!
Thank you for comment!
I would be happy you could say that！
I would like to show you some useful videos
Thank you ＾＾
Why don’t you mix it with a mixer
Thank you for comments!
This is because when you stir, gluten is formed and stickiness occurs, so it does not fry crispy.
As shown in the video, it is easier to fry well if you tap it and submerge the flour in water.
Thank you ^o^
May i know, how many % the protein content of violet flour?
Thank you for comment!
violet flour has 7.8g protein in 100g.
When using other soft flour, it is easy to use the protein content is 6g-8g.
Thank you.
❤ 🙏🏽
We Chileans don't have that kind flour and instruments, please you videos for poor people without all the materials thanks.
ASEAN so late lnto the game.