How to make Tempura batter and comparisons 5 different batters 

Finally someone that has the real recipe

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!

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.

best video about tempura ever!!! Congratulations!

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!

Thank you. This is an amazing video.

Great information! Thank you.

Thank you for sharing. 😊

Very informative..thank you

Thank you sooo much!

Thanks you, Your video is very informative.

Its very helpfull.. Thank you..

thank you so much! you have saved my homemade sushi, my regards from Chile.

amazking video. so i dont have to waste time experimenting it

Thank you Teacher!

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.

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

Thankyou

Hi, Thank you for your recipe 🙏 Please tell me which oil i use for tempura?

I made it the rice flour route. I used gluten-free rice flour. Honestly? It came out amazing, thank you!

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?

❤ 🙏🏽

Excellent video. Which one do you prefer?

Excellent and concise video! What about using beer instead of water, as in beer batter? Doumo Arigatou Gozaimasu!

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!

Can I use the same batter mixture for vegetables?

Is there a difference in using baking powder vs baking soda?

how is violet flour.....??????

Can I ask: Why the egg? Why not just water?

May i know, how many % the protein content of violet flour?

I am a vegetarian what is the substitute of an egg ?

Why don’t you mix it with a mixer

ASEAN so late lnto the game.

We Chileans don't have that kind flour and instruments, please you videos for poor people without all the materials thanks.