@Joshua Weissman- Pro Tip: Save that Kombu, dry it off and deep fry it for about 45-60 seconds. You'll end up with a garnish that is as tasty as the tempura.
Tip: do not throw away those flakes you skimmed from the oil. They are called _tenkasu_ and can be used in many dishes including okonomiyaki and takoyaki to dramatically enhance the texture.
I made Tempura today and decided to revisit your video. I'm astonished by how many details you've got right! The only two things I would do differently are using cake flour instead of all-purpose flour and using more dashi and less soy sauce and mirin for the dipping sauce, both to create a lighter texture/flavor. I'm truly impressed.
You think too small. It's tempura batter. Japanese traditionally use them for _anything_ deep fried. That's including eggplant , thinly sliced, and other assortment of vegetables. I would happily eat this on some thinly sliced chicken, btw.
It took me about 2 years to get this right attempting it about once a month. Finally got it right. I like simple Japanese mayo on them. Kewpie Mayonnaise is very good and Amazon has it.
Since you mentioned you work in a Japanese restaurant, I really want a video of you making Buta No Kakuni (Japanese braised pork belly). I feel like your explanation is soooo much simpler to follow than all the other cooking shows on TH-cam!
You can also use a bamboo skewer to keep the prawns straight and remove them after cooking. But I like the idea of adding more surface area with the light scoring. Excellent job once again.
I was a subscriber of yours since 50k and my first thoughts were "why is your channel soooo underrated and not on trending?" Happy to see that you are about get 250k subs.
Ohhhh my mouth is watering. This is going on the menu this coming Friday, accompanied with a cold beer or two. I've usually butterflied my prawns, thinking it creates more surface area to capture more dipping sauce, what do you think?
I can hear the complaint now (and thanks later), but you missed an opportunity. Save those drained batter bits you scooped out and drop them in so miso or other broth soup. Oh, yeah!
Josh: My name's Joshua B. Weissman
Us: What does the B stand for?
Josh: B-roll…
burst out laughing, almost choked on my coffee, hahaha, good one!
@@ravenshade9959 was that cofee worth the calories 4 months later.....was it
@@gangshit5523 have you learned to mind your business after one month
Gang Shit you do know that coffee contains less than 5 calories in a cup plain coffee
gabe r. I don’t know about him but you have definitely not learned to mind your own business! LOL.
Dude ur cooking is artistry
He didn’t even say ‘cwispy’ once. Cmon Josh, what are you playing at?
My furry side wants to show but I won’t let it
Quispy*
But we all did, right?
My degenerate side is breaking out and I just said cwispy in the most disgustingly furry voice I could.
Lit. Unwatchable
Amazing!
My wife’s boyfriend is making this for me when I come back from school hooray
what ? HAHAHAHAH
wait a damn minute-
your what now
hold up
your wife's boyfriend .... ???
Best creator on TH-cam
@Joshua Weissman- Pro Tip: Save that Kombu, dry it off and deep fry it for about 45-60 seconds. You'll end up with a garnish that is as tasty as the tempura.
bkeene12 Yeah, I internally screamed when he said discard.
Wow. Thanks for the tip. I’ve never used it before so I’m stoked. Do you just throw it in. Or do you but the tempura batter on it as well?
@@ordernow12345 nah just toss it in
Juss tawss it inda pawt.
@@ordernow12345 I also need to know
good preparation
Tip: do not throw away those flakes you skimmed from the oil. They are called _tenkasu_ and can be used in many dishes including okonomiyaki and takoyaki to dramatically enhance the texture.
We all know those dishes
I also seen them on noodles 🍜 and sushi 🍣
Did this. Awesome first time.
My girlfriend is going to love me for this! Thanks Joshua another great vid
Damn I wanna be your girlfriend
She love you long time
@Evil Koala I snorted cereals you evil person 😂
Idk, but I read it as leave me for this. I was confused so I re-read it.
Good luck boyo
Awesome stuff.
Pro tip: save those tempura crumbs for Takoyaki. Tempura crumbs are typically added in the batter!
Pro gamer move
Also great for okonomiyaki, either in the batter or as a garnish.
They're called Tenkasu. Also used as a topping for Tanuki Udon.
666th like
@@void.reality Its also used as a topping for sushi
thanks josh! my daughter and I plan to use this for Sushi
I really feel like Josh gives the BEST hugs 😍😍😍
Brother thank you very much you are a very good cook see ya thanks 🎉
Josh: how to make tempura
Tasty: *triggred*
Tasty: (8 hours later) TEMPURA!
Merle B. Lmao I saw that too!! 😂😂
So delicious dish...
I made Tempura today and decided to revisit your video. I'm astonished by how many details you've got right! The only two things I would do differently are using cake flour instead of all-purpose flour and using more dashi and less soy sauce and mirin for the dipping sauce, both to create a lighter texture/flavor. I'm truly impressed.
I'm genuinely happy you are alive, you have changed my family's life
Joshua Weissman: While cooking dont do that, it's dangerous.
Me: What kind of danger?
Joshua Weissman: BIG DANGER.
the explosive kind
the kind of shit that would burn your country twice
@@brunomiguel6156 Your whole continent if you live in australia
You can very easily almost burn your grandmother’s house down in the dead of winter in Milwaukee, Wisconsin by not frying something correctly
Corona viros
It is soo amazing inspired much 😍
Hay, I’m just wondering what restaurant do you work in?
XxHopXoffxX24 I doubt he’s a cook or chef at a restaurant based on his knife and kitchen skills.
Fat Earther Actually I can. Just an observation, not hating on him. I really do enjoy his videos.
adybli36 he’s mentioned working in a restaurant in a couple videos before, not sure where though
@@adybli36 he has said in another video he works at a Japanese restaurant
He hasn't mentioned in what restaurant he works at but he mentioned that he works at a fine dining japanese restaurant in one of his videos
Excellent! Very good! I would like to do it asap
I love Tempura shrimp! Not many restaurants serve the real stuff anymore! Good that there are recipes to make them at home!
You are so fun to watch!
The skimmed, fried-batter flakes can be sprinkled on miso soup, right?
They look like tenkasu to me (the crunchy bits in takoyaki, udon, etc.)
You're supposed to put them into okonomiyaki too.
I don't like shrimp and yet this is making me hungry. Congrats.
Damn. Why did my shrimp allergy have to pop up this year? :,(
This looks phenomenal!
I almost gave you a thumbs down.. But in sympathy
You think too small.
It's tempura batter. Japanese traditionally use them for _anything_ deep fried. That's including eggplant , thinly sliced, and other assortment of vegetables.
I would happily eat this on some thinly sliced chicken, btw.
Rusdani Budi Wicaksono yes I was thinking that! I’m Indian so some pakora variant was running through my mind!!
Foodgeek I felt it don’t worry bro :,(
eat it with chicken! almost as tasty!
Whoaaaa..soo great!!!
This channel is becoming my new favourite culinary channel. The cinematics and the more technique focused videos. Awesome.
I don’t like shrimp but I drooled
It took me about 2 years to get this right attempting it about once a month. Finally got it right. I like simple Japanese mayo on them. Kewpie Mayonnaise is very good and Amazon has it.
Love this guy
God it's like 1am and you're making me hungry
Mmm b-roll and chill lo-fi...thats the stuff
You should be a master chef judge
Which version
@@kateshungi8945 all.
this looks class like
Tea is "cha" in japan so I guess you just made 12 minute kombu-cha
Damn tea in my language is "cha-ha"😂
Chinese too
Wait isn’t tea in Chinese, “Cha” too
That's genuinely what I first thought Kombucha was lol
In Vietnamese, it's Trà. "Tr" pronounced like "Ch"
What an absolute unit. The shrimp that I get at the market or supermarket are usually half this size.
Joshua gives me the confidence to cook rather than being intimidated by it
I love this
Since you mentioned you work in a Japanese restaurant, I really want a video of you making Buta No Kakuni (Japanese braised pork belly). I feel like your explanation is soooo much simpler to follow than all the other cooking shows on TH-cam!
Tempura Shrimp is DELICIOUS!!!
I love your videos. Best regards from germany
congrats on 250k ma boi
me watching this with my one dollar microwave rice: ooh such technique i’ll definitely remember that 👁👄👁
Nice
Joshua: Invites me to his dinner party
Me:
Gets out of the cabinet
Why are they so gooodddd 🥴
You can also use a bamboo skewer to keep the prawns straight and remove them after cooking. But I like the idea of adding more surface area with the light scoring.
Excellent job once again.
About time you make this
I was a subscriber of yours since 50k and my first thoughts were "why is your channel soooo underrated and not on trending?" Happy to see that you are about get 250k subs.
Yeah ha well he's at a mil now I don't understand when or how but he's suddenly at a million
He’s now at 3M+. The good kind of “that escalated quickly”
Bruh this man at 4 mil
Almost 5 mil
@@mx.litzix9100 HAHA im happy for him
you deserve more subs
I can’t wait to make this for my girlfriends husband when he gets home thanks for recipe 😊 🙏
That’s coo I’m eating a shaggy roll as I watch this video.
Bruh. Why am i watching this 1am in the morning. BRUH.
Me too fam
MrFlopp it’s 1 pm for me
Dude same LOL
smash it up
Ohhhh my mouth is watering. This is going on the menu this coming Friday, accompanied with a cold beer or two.
I've usually butterflied my prawns, thinking it creates more surface area to capture more dipping sauce, what do you think?
Yummy tempura 🍤
I love shrimp tempura, but more better, I love white rice mixed with the tempura flakes, soy sauce, and shichimi red pepper. Evil good.
Haven't made this in awhile I should make it soon.
My mouth is watering from just watching this 😋
I want to make this too, thanks for the video :3
Great. Ty
I can hear the complaint now (and thanks later), but you missed an opportunity. Save those drained batter bits you scooped out and drop them in so miso or other broth soup. Oh, yeah!
I Love Shrimp...
Especially Tiger Prawn Shrimp!!!
But why did my heart get super excited when I got the new video notification 😂😂
Cause he is a beautiful man with beautiful asbestos hands
cuz he's kinda hot. and he can cook.
Wao sanaol
WHOS FROM 2024 ✋🤠
I like how he made this video under 10 minutes unlike other TH-camrs who stretch their videos to 10 minutes
Hmmmmm, it just so happens, Tasty makes a video on how to make a tempura about 8 hours after this video was posted 🤔
Sechi's favorite snack
I need to stop watching these when I only have coffee in my pantry
I love your B-Rolls. 😍
Me: **is allergic to shrimp**
Also me **hmMmm look tasty**
Does this guy have a tempura playlist? Like everything that can be tempura-ed...
Most other places: Shrimp
Australia: P r a w n
Epicvids (Ketti08) by most other places you mean the US. Most other English speaking countries say prawn.
Prawns and shrimp are two separate things that's why lol
@@explosiverift2037 because prawn is a prawn and shrimp is a shrimp lol
Shrimp tempura is my favourite tempura
3:45
"just so you can moniTURE the temperature" joshua I-
Çok güzel bir paylaşım 🤝
Double-Dip your shrimp into my sauce, daddy
Your profile pic makes this comment even better😂
nani the fuck
image.png that’s right, nail me daddy
I’m so proud of you!! An american who can differentiate between a prawn and a shrimp!
He can't it's a tiger prawn. All through the video he calls it a shrimp! Tiger Prawn = PRAWN!
The b-roll sounds like the most delicious thing in this channel
Thanks,
Bruh the audio before 1:12 is whack, waaaayyy higher and echoey, please fix that I love you
Good job. Most people just buy panko and totally skip the skilled required when frying, for it to be right.
At 4:44 to 4:46 at the end of the second you hear him say “one ata” he was tryna say one at a time. Joshua why’d you cut it
I really hate shrimp but I like cooking shrimp for my family
If I could upvote twice for metric, I would
I swear this guy has the best recipes
Excuse me but please tell my butler to have my fish monger do this for me
@Fat Earther it just sounds boujee 😂😂 call me country but Lord knows I wouldn't even know where to solicit a fishmonger
@@erikal8974 your local whole foods
@@morgxnj3090 I wish we had a whole foods but one day when I'm back in the lower 48, I'll keep that in mind! Thank you!
@@erikal8974 of course!
This chanel is a gem.
I love fried shrimp, but I’ve never had shrimp tempura. It looks super delicious!!
I love your videos , and randomly krew was a guest , that made my day thank u
“Smash that like button”, now I have to cause of how you reacted. Keep doing this, and eventually it will become natural, lol.
godddd everyone should have shrimp
tempura at least once in their life
You have a gift for making food look so classy, inviting, and beautiful
Pure class.
"Tiny whisk until homogenous"
Second-Hand Dan I thought he was BwB for a minute 😂😂 like I came back to the video and saw his hands on a cutting board 😂
GodLikeSnipes Omg I know right😂Just less hairy.
One of the very few yt ppl I’d trust to cook anything. Even more so than Gordon. Iykyk