Easy To Do Tempura

Hiroyuki Terada - Diaries of a Master Sushi Chef

Подписаться 2,1 млн

Просмотров 2,9 млн

50% 1

In this week's episode, Master Sushi Chef Hiroyuki Terada shows you just how easy it is to make tempura at home. The only difficult part is controlling the temperature of the oil, but if you can take care of that, you've got it made!
The only ingredient that may be harder to find is Japanese tempura batter mix since this is more of a specialty item but besides that, feel free to fry anything else you wish. Be creative and show your friends and family what new skill you've gained :)
Follow Hiroyuki Terada:
Facebook: / 175557962456764
Instagram: / diariesofamastersushichef
Twitter: / realsushichef
Hiro's Second Channel:
/ miamispice68
Cameraman's Channel:
/ charlespreston
Watch More Hiroyuki Terada:
Recent Uploads: • Recent Uploads | Hiroy...
Popular Videos: • Popular Videos | Hiroy...
Extreme Series: • How To Respectfully, P...
Low Difficulty Recipes: • Low Difficulty Recipes...
Support our Patreon page to see exclusive content not seen on RU-vid, videos that will make you a better sushi chef, and recipes that will dazzle your tastebuds...Master Sushi Chef Hiroyuki Terada shares his utmost intimate knowledge with you. / diariesofamastersushichef
As always, we wish to thank all of our fans for spending time here with us on RU-vid. We're all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next episode...
Send fan mail and products to be reviewed to:
Hiroyuki Terada
6815 Biscayne Blvd,
Suite 103-451
Miami, FL 33138
New videos every Sunday and Wednesday!
Business Inquiries: diariesofamastersushichef@gmail.com
-----------
About Master Sushi Chef Hiroyuki Terada:
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on RU-vid.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.
-----------
Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.
For more information on these knives, contact David Holly at david@knifemerchant.com or visit knifemerchant.com
Let us know how you enjoy your Minonokuni.
Knife Merchant
7887 Dunbrook Road
Suite H
San Diego, CA 92126
800-714-8226
www.knifemerchant.com

Хобби

Опубликовано:

12 окт 2015

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 1,4 тыс.

@AggreivedElder 8 лет назад

I truly appreciate how clean he keeps his cutting surface at all times and his organization. All of these videos are great.

@leetashagregg688 3 года назад

I love Japanese Tempura. So great and delicious. YUMMY, YUMMY

@odainegraham 3 года назад

@@leetashagregg688 to

@odainegraham 3 года назад

@briangoodwill1056 3 года назад

@@leetashagregg688 Myles

@jstantongood5474 3 года назад

That's part of Zen influence on Japanese visual aesthetics. Singleness of purpose and focus of mind. Japanese hate clutter on surfaces.

@marylight6649 7 месяцев назад

I LIKE THE WAY HE PREPARES AND COOKS THE TEMPURA, IT LOOKS EASY TO DO.

@tonyropi579 7 лет назад

I love how chef Hiro cleans his work station. It's so satisfying lol

@shapurrao8137 4 года назад

U no

@ramonamacabugao1613 4 года назад

Wow!!! Chef Hiro is so clean and neat in preparing and cooking . Japanese Chefs are not sloppy, their style of cooking is precise and an art.

@grotevijver 4 года назад

every chef should work this clean and proper :)

@raylarkin5004 4 года назад

ALWAYS! THEY WIPE CLEAN AFTER THEY WIPE CLEAN! THE TOWEL IS ALWAYS PRESENT! 🤗

@rclee2461 4 года назад

But I didn’t see he washed the Ingredients

@sanjeevshrestha5049 3 года назад

@daAnder71 Come to India you will stop eating in restaurant

@austinmckenzie6252 3 года назад

@@rclee2461 off camera homie.. this is a LOVE fest of comments... dont drag it down babe!

@lucybirdsong8632 3 года назад

I will never complain about how long it takes for me to receive my order. He took such care in the process and presentation. Thank you

@ginamartis5917 2 года назад

Bravissimo, mi piacerebbe ascoltare in italiano 👏👏👏

@u235u235u235 2 года назад

pushing a servant to work faster is God's work.

@BS-j1965 3 месяца назад

Who ever is making all the comments in the background would just shut up and let chef do his thing!!! Nice job chef and thank you👏🏻👏🏻👏🏻👍🏻👍🏻👍🏻❤️❤️❤️

@TrutherThinkTank 2 месяца назад

Yep. Mostly unnecessary dumbass commentary. Yet, he DIDN’T make it crystal clear what was in the dry parts of the batter and what he dredged the shrimp in first. The sound is unclear. So that frustrates me.

@johnmccauley101 2 года назад

He keeps a clean ship ! His recipes are clean and easy to follow, thank you for sharing!

@crazychick8100 6 лет назад

I'm impressed with how cleanly he works. It isn't an after thought, it's just what he always does!!

@margaritamartinez3764 4 года назад

Super delicios and I love the way he do the instructions ! Love it! Congrats😍 blessing

@shelly5596 4 года назад

Looks delicious, I can have cornstarch tho

@missybee 2 года назад

I love how Hiro keeps his workspace clean and I love his organization! Makes cooking tempura not so scary or daunting! Beautiful presentation! So glad I watched this. 👏🏼

@miguelbran1268 3 года назад

Ingredients everyone: take note, Batter: use corn starch, white wheat flour, egg yolks and water, egg yolks and water, his tempura flour already comes with egg yolk powder in it so did not see him add it, and for the Sauce, use water, MIRIN, and KIKOMAN soy sauce (Japanese brand) LEE KUM KEE (Korean) or PEARL RIVER BRIDGE (Chinese) Brands recommended in that order of preference for soy sauces personal preference that is some people add some sugar to the sauce, up to you, and for frying oil, Sesame Oil is recommended for flavor but it can get very expensive fast, so you can use one $4.00 dol sesame oil bottle and the rest Corn Oil, or just Corn Oil or any Vegetable Oil you can get, hope it was useful, Happy Cooking everyone and ITTADAKIMASU.

@windbreaker57 3 года назад

Thanks! I had to stop the video and go through the comments for the MIRIN which I could not figure out. What exactly is Mirin? And some restaurants put horseradish, others, finely sliced or grated ginger, in the tempura sauce, am I right?

@miguelbran1268 3 года назад

windbreaker57 yes that’s right, you are welcome to modify and add your own touch to suit and satisfy your personal taste buds of course, happy cooking!

@rosemeirygerard7528 3 года назад

Arigato

@ccbrother Год назад

I would use rice bran oil to fry. It has a light feel and taste

@matthewhoney362 Год назад

Thanks, I couldn't work out what went in the sauce. They also do a video making the batter as you described.

@adripin13 8 лет назад

i could literaly spend days and days watching him cook

@RepentfollowJesus 4 года назад

I could spend days and days eating it all.

@zhurigaleriasouth-isaan1039 3 года назад

Me too.

@sandram2362 4 года назад

Thank you so very much Chef Hiro - you're a very patient taking & teaching us how to make the various Japanese cuisine as I've followed your shows, it's inspirational...today, I learnt so much about making tempura as I've tried many times but wondered why it's not crunchy -now I know why...again, thank you!

@huayizhang4823 8 лет назад

this chef is really nice,showing you all the cooking techniques...be blessing

@voyagersa22 7 лет назад

I love your videos because master Hiro explains everything very detailed , has a lot of patience and is very humble guy. Kudos. Thanks 👍🏻

@maricemayuga 3 года назад

Tempura-One of my most favorite Japanese dishes. I learned a lot of new techniques! Thanks!

@giolandagonio5981 7 лет назад

I'm a chef too.and I really enjoyed watching you.I tried a lot of your recipes.Your best sushi chef for me.

@kayazykyeu 7 лет назад

Thanks Chef, i cooked all these for my family, even the sauce and superb plating as well! they call me, pro Chef, loving it...big heart of thanks!

@jillysflix9357 6 лет назад

I like the way he works, clean and tidy...

@GM-xf8dc 2 года назад

Hiroyuki is a very gifted chef who makes beautiful food from basic ingredients.

@mainscanner9843 3 года назад

Wonderful job, Chef Hiro! Learned a few tricks from your techniques! Thank you!

@kiki0000008 8 лет назад

I can't wait to make my own tempura. Thank you so much for this step by step video. You guys are the best!!!

@thomassevilla4452 8 лет назад

That looks absolutely amazing! Thanks for another great video!! Keep them coming! Seriously my favorite channel to watch! Great work guys!

@cheppito2010 2 года назад

I love his delicate touch on handing the product, very humble. Many success to you.

@arthurchua1190 3 года назад

Hiro is a PRO in action. Makes cooking look easy and fun. Plating looks so appetizing

@BrickFilmsCinema 8 лет назад

You guys should make a full length cooking show series because these long videos are awesome.

@zenaidaloy5548 3 года назад

The dip I can’t get it . It’s water , soy sauce and the other liquid no idea , can anyone tell me what it is . Thanks!

@josieceliz5873 3 года назад

@Aquarius M ang. Srap Kya Lang mherap gwin it's dleciius an one of kind

@CallduhAmberLamp 3 года назад

Good afternoon

@keannasteele7449 3 года назад

I agree

@lucilacortez4448 3 года назад

42inches rye rr44444⁴t³³³

@coltlavespere3689 8 лет назад

Yes, another wonderful display Chef Hiro's culinary skill! Lot's of Love from Texas and from an aspiring chef!

@jiminssugakookie1823 7 лет назад

I made this and my parents were so impressed. Thank you Hiro!

@Moorvale55 7 лет назад

I love the trick with the cocktail stick and onion, will be trying that one. Brilliant video.

@YeffOfAllTrades 8 лет назад

Thank you so much for putting up this video! I can't wait to try it on my own. I work at a Sushi Restaurant as a server but I've always loved cooking! I've been learning so much and it's been awesome. Just makes me want to get into the kitchen!

@brendaowens1274 4 года назад

Tempura is one of my weaknesses. I just adore this dish.

@Tootsiesgreenridgeecopark 4 года назад

You are one of the best Japanese master Chef I ever known, I loved watching your show, I learned a lot!

@danieljohn3659 7 лет назад

That was very interesting , very impressive too . most of all you put a smile on our faces with your smile. well keep it up dear Terada. Indeed THE CHEF

@gustlightfall 8 лет назад

Wrong move to watch this at midnight.

@littleidiot153 4 года назад

You are so right ! 😉👍😊👍

@kimyoung3484 4 года назад

😭😭

@krinstinedegamo4018 3 года назад

@@diegonuila7203 n

@MrAzahills 2 года назад

💨 💨

@Pinchung. Год назад

Doesnt matter its never wrong to watch

@edomohammed2168 4 года назад

Save some for me! Second time watching this video. Still impressed by the simplicity but richness of this dish.

@hummer2223 7 лет назад

Keep up the great work guys! The vids are easy to follow and Chef Hiro seems very methodical. a true professional!

@kendhihama6371 4 года назад

Parabéns Terada san !! Adorei esse tempurá ... Estou aprendendo muito com vc , muito obrigado

@stephenlikestools6846 8 лет назад

Very inspiring, thank you for sharing this video. The many subtle details are helpful.

@Victoriatraneu 8 лет назад

Master, thank you so much for your videos. I learnt a lot from your real Japanese techniques 🙏. I am always looking forward to other great videos...

@bamh1re318 Год назад

This master Hiroyuki kept everything so clean!

@bukudattadatta955 2 года назад

Wonderful cooking by a master.thanks

@hidekidelucia4350 4 года назад

This reminds me of my Okinawan Mother that prepared Tempura for me as a Kid. Thank you so much for sharing Terada-san

@amberlocsaknot 5 лет назад

Love your guys videos EXTREMELY well put together I love everything you guys do!!!

@mivo2117 2 года назад

It’s wonderful presentation ..good job chef

@angelinegerardi9082 4 года назад

Excellently precise instructions, hard to forget.

@yoloyolobo8154 8 лет назад

this looks awesome and amazing i appreciate how you take some of your time to make these videos just to show us how to prepare good food this is the second video i saw from you and i already subscribed hope to see more soon

@VinzWanderer 7 лет назад

Im new in Japanese cuisine and i really love watching your videos Chef Hiro i learned a lot from you...thank you Arigato gozaimaszu!

@jspr11432 3 года назад

Beautiful ! I am inspired to make it now. Thank you for sharing your expertise .

@julielabelle2783 4 года назад

Wow, that's professional! Thank you sharing.

@dsimon33871 7 лет назад

Isn't tempura one of the marks of a great chef? Easy to do but to do very well, takes real skill! Great job as usual...A great simple Shrimp Tempura is one of my favorite things, and one of the first Ni Hon dishes I was ever introduced to. I had never seen prawns that large in New York City as a kid in the seventies.

@misterturkturkle 2 года назад

Zimmerman St. Charles is dead

@maix139 8 лет назад

Wow I thought it was simple to make but I really like hiro' s style. I'm glad I watched this tutorial because I always fry with super hot oil so it sinks to the bottom and burn quickly. I didn't know we had to use super cold water for the batter.Everything looks so delicious! thanks for making this video!

@niloayong6354 3 года назад

Thank you Hiroyuki and thank you for sharing.

@dtwong100 3 года назад

So beautiful. Great job chef.

@noreaction1 8 лет назад

you should give your chef a big portion of the increase in profits your business makes. he is good.

@unknowingkoala 8 лет назад

+noreaction erm....chef hiro is the proud owner of a ferrari 458 speciale. I think you can figure something out.

@danielluis7081 8 лет назад

+Dexter Tang No he isn't, if you bothered reading the video description it clearly says he doesn't own the car. It belongs to one of the NoVe partners. Don't come up with things!

@alastairtan7370 8 лет назад

+Danilo Luis it doesn't matter if he doesn't have a car

@jeandizon9358 7 лет назад

Ikr. Hopefully he aint makin all his RU-vid money himself and is actually giving most profits to Hiro. Hiro deserves a lot more than the guy hopefully not just 'using' him for profits

@lumartinez8455 7 лет назад

Alastair Tan

@stylez914 8 лет назад

Your guy's videos are awesome. Informative and well explained. The camera man asks questions that I'm thinking and at the right time just as if he's learning along with us. Thumbed up!

@olgamarchenko6576 3 года назад

This video is simply mesmerizing !! Really like !!! The beauty !!!

@rosalindcatunao9746 3 года назад

Thank you for the wonderful video of Ebi Tempura Chef Hiro

@Grummanjet 6 лет назад

Hello and thank you for all the information on making tempura. I made the onion, broccoli, carrot,sweet potatoes and snow peas. For seafood I also made the scallops and shrimp. Everything came out excellent, I would never have had so much success if I not for your video Hiro. All the little things like oil temperature and consistency of the batter really helped me make a great dinner for my family. The dipping sauce was very good also. Thank you and your production company for this video Hiro

@leonilaheath7198 5 лет назад

Hi looking for the right ingredients of the sauce. Other than that everything is soooo excellently presented and delicious 😋. Very Very good. I’ d love to recommend these recipe in my fb friends. Thanks very much .

@mistermeadow5748 4 года назад

What kind of oil do you use?

@r.mcbride2837 5 лет назад

Yum! Making this tonight! This was a great refresher course. Talented chef! Beautiful dish!

@zatoichi4449 11 месяцев назад

Using the squid?

@r.mcbride2837 11 месяцев назад

@@zatoichi4449 Hehe... can't remember what I used that night, but probably shrimp and a mild white fish for the proteins. I usually reserve the squid for when hubs and kids request calamari. Then I make a LOT of it. They eat tons! 😄

@zatoichi4449 11 месяцев назад

@@r.mcbride2837 Cool!

@bethmerryfield7186 3 года назад

Plate is beautiful. I am salivating.

@cdd2778 Год назад

Love Hiro, he's my hero. Excellent teacher.

@fallenstudent1103 8 лет назад

Believe it or not I eat tempura with sambal, great video tempura is one of my favorite dishes to.

@aeoe5524 8 лет назад

Thank you, more of these long step by step videos would be nice :D

@aeoe5524 8 лет назад

I appreciate the effort and time you guys put into it. Not so easy in a restaurant environment^^

@fatimareyes2676 3 года назад

I did the tempura batter from scratch on Chef Hiro's other video... oh my we loved our veggie tempuras. They were still good and crispy after reheating them in an airfryer. It's very simple to make. Thank you Chef!

@keitoth9697 4 года назад

That is incredible. He is a fine chef.

@arlenegalvez1996 4 года назад

Nice recipe.. Thank you chef.. I will do this same way you did one of this days.. Yummy tempura!!!

@triciapeterson8899 2 года назад

Did you understand the other liquid he mixed with the water and soy sauce? I wasn't able to understand him.

@tovelynnhaagensen3491 7 лет назад

I did that...was sooooo tasty, and with tempura veggies. Easy too :) Thank you

@nahidaskari7338 2 года назад

Hi .did you add a little corn 🌽 starch too ? Or just flour

@mirandabisnou1307 3 года назад

I'm SO addicted to this video!! I LOVE IT!!!! THIS is a true chef 💕💓👍🏼😍

@user-ko9lz2mx4s 4 года назад

i learned all the techniques there is to know to make tempura. thank you so much and i love this video. now i can make tempura as greatly as my mom. i hope to learn much more about cooking japanese food in the future too. thank you.

@leomartinez4398 8 лет назад

the legs from squid is the best its so good. love the 32 min video well done guys

@crpth1 4 года назад

@daAnder71 - A few years ago in Norway. I found some squid in a fish market, which they don't eat! Surprise no 1 So somehow they caught it "by mistake" but was still around before they trow them away like garbage! Yeah, shocking. Anyway I got hold of three impeccable squids, the guy asked me if I wanted him to clean them. I was not expecting the result so I said yes... and honestly didn't pay attention. A couple of minutes later the guy was back with the three squid HOODS, just the hoods! Well as a Portuguese I couldn't avoid asking for the "arms/legs"?! Answer: "I trow them away, they're in the fish bin." SCANDAL! I almost had a stroke! He trow away the best part... Short story he had to "fish" the legs/arms out of the bin. No way I would let it pass. LOL 😂

@Bricksterlongsushi 8 лет назад

omg I want to eat that right now that looks so good

@dominicalanzaderas9817 2 года назад

I love your procedure,the process chef Hiro

@korenng5553 2 года назад

Thank you... mystery to tempura making resolved! My favorite ❤️

@1mollymom 4 года назад

Thank you for this. It’s so lovely to watch Chef Hiro be so precise, calm, and methodical. That little “extra crunch on the shrimp” trick is so good! This video gives me hope I might be successful at this. 😊 I didn’t catch what kind of oil is used here; can anyone tell me?

@janievan1 4 года назад

Peanut oil or vegetable oil prob. High smoking point oils

@terrieseverson6346 3 года назад

Just came across this video....I love every one of the ingredients and the light crunchy tempura. How do you keep the already fried items warm while you are cooking the rest?

@jamesmelendez9971 3 года назад

That is a fabulous chef doing a great job with great commentary from the other guy! Love it.

@eleanekhoo4152 6 лет назад

Love your recipe,watch it Everyday!Its so wonderful to follow n cook it as much as I can! Thank you! 👍

@smegolian2295 7 лет назад

Great video Chef, I'm planning on trying the batter your way. What are your thoughts on using chilled carbonated water, to increase the lightness of the coating?

@chantalecote7991 8 лет назад

thank you so much for all your recipes , I learn so much watching all you video, please can you tell me what kind of oil do you used? Peanut?

@hheidel6417 4 года назад

chantale cote is

@emeyieyts 7 лет назад

wow! additional recipe for me. thank you!

@tsheringdema4849 2 года назад

Thank you chef. Food looks yummy and the way you present is tidy, pleasant 😍🤤

@Mariosgrimmjow 7 лет назад

Stunning

@joshhong94 7 лет назад

do you recommend powdering the food before dipping it in the batter or is it usually preferred to do this way to keep it ass light at possible

@juliasakay5007 3 года назад

Excellent ,demostratión!! I learn todo much. Thank you from Lima-Perú

@orlandoraw842 3 года назад

My Compliments to the Chef! Love the plate at the end so beautiful! Excellent!!!

@PaleHorseShabuShabu 7 лет назад

Me at 29:43 "That's a beautiful dish." Guy in the video immediately after: "This is so beautiful."

@DisingenuousComment 8 лет назад

Charlie is so lucky he gets to eat all of Hiros food..

@corinneaggar9755 2 года назад

A joy to watch and learn thank you ☺️

@leonilaheath7198 5 лет назад

Hi Hiro you’re a real hero with your cooking. Thank you for sharing your talents to the world. Please keep it up!!!🙏😇

@jessgillis4103 7 лет назад

SOOOO making this for NYE! Along with mushrooms! Handsome chef too :D

@doughboypow 7 лет назад

What type of oil? What temperature? Can oil be re used? Thanks 😀

@peterchung2194 6 лет назад

Thanks Hiro san ... once again a great video with great cooking tips!

@frankvolz7021 3 года назад

i love tempura. My late mother was Japanese and used to make the best tempura. this video made me miss her so much and the great dishes she used to cook, esp tempura. When the smelt ran in the spring she would cook up a great batch of smelt tempura with vegetables, so delicious. thanks for sharing and the memories...

@KaizokuKevin 7 лет назад

wow i thought for sure when i saw the pan you guys were frying in that a fire would start lol

@afewsnakes 8 лет назад

I hate seafood, in fact I abhor it. I don't eat any kind of seafood but I CANT STOP WATCHING THESE VIDEOS. I've been subscribed for years and I love every video you guys put out. It's fascinating to watch.

@robertstuckey1516 4 года назад

Totally awesome. Thank you for sharing with us. ❤️

@myrnasilverio1362 3 года назад

I will definitely try this one. It is my favorite. Thank you for sharing your cooking style 😊👍💕

@schlaznger8049 7 лет назад

Could I ask what the cutting board is made from? As he wipes it down it sounds very porous and grainy.

@anakalamaui4673 3 года назад

Its all the knife cuts in it nothing more

@ramonsalazar1705 4 года назад

could you pls write down the ingredients on the side of the screen,sometimes we do not hear well or understand...thank you...

@lieshae1 4 года назад

I'd love to know what type of oil he uses. Delicious recipe - can't wait to give it a try!

@john.s111 4 года назад

@@lieshae1 normal you can use vegetable oil, if want better can use corn oil, if can the traditional is use corn oil+tempura use sesame oil

@austinmckenzie6252 3 года назад

great suggestion. I would like to see a small non-instructive box to the right scrolling ingredients!

@MaiNguyen-fy4sv 3 года назад

Yes, you were right. I had to go back and forth to hear all ingredients and measurement.

@miguelbran1268 3 года назад

Batter: use corn starch, white wheat flour, egg yolk and water, egg yolks and water, his tempura flour already comes with egg yolk powder in it so did not see him add it, for the Sauce, use water, MIRIN, and KIKOMAN soy sauce (Japanese brand) LEE KUM KEE (Korean) or PEARL RIVER BRIDGE (Chinese) Brands recommended in that order of preference for soy sauces personal preference that is, and for frying oil, Sesame Oil is recommended for flavor but it can get very expensive fast, so you can use one $4.00 dol sesame oil bottle and the rest Corn Oil, or just Corn Oil or any Vegetable Oil you can get, hope it was useful, Happy Cooking everyone and ITTADAKIMASU.