How to make Vegetable tempura & Tempura batter without egg made at home[shimeji, pumpkin,lotus root]

[Haruma Recipe]Japanese Food Recipes in English

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▼Tempura recipes
japaneserecipesblog.com/tempu...
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■This time is a recipe for easy Vegetable tempura & Tempura batter without egg made at home.[shimeji, pumpkin,lotus root](Recipe)
▼Vegetable tempura & Tempura batter. [1-2 servings]
[Ingredients]
Vegetable tempura
・Shimeji mushroom
・Pumpkin
・Lotus root
* Use only the amount you eat.
[Tempura batter made from scratch]
・Cold water : 75g
・Mayonnaise: 10g
* First, dissolve the mayonnaise in water.
・Flour : 50g
*The flour I use is "less than 8.5% protein".So it's a good idea to use "cake flour" (´ ▽ ｀ *)
・Sesame oil : a little
・Ice : 2
* Eggs are used for the tempura batter liquid.
But, the more the amount by using the egg.
In the case of a small amount, the same effect can be obtained by substituting mayonnaise.
▼Please subscribe to my channel!
/ @harumarecipe
▼Harima's Recipe Official Website
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・"How do you make Japanese food?"
・"Is it easy to make Japanese food?"
I am working on a video that solves this problem.
An introduction video of Japanese cuisine that can be easily cooked.
I am a Japanese chef. The name is Haruma. Please call me "Haru" or "Haruma".
We deliver videos from Japan.
I would be pleased if you could introduce tradition, culture, history, temples, shrines and Japanese street food.
Recommended Japanese recipes that can be easily cooked.
Famous Japanese food recipes. Healthy (vegetarian) Japanese recipes.
I want to tell you some tasty Japanese food.
Thank you. I will also create a blog.
*Depending on the manufacturer, the seasoning may taste slightly thicker or thinner, so please adjust it to your liking.
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■今回は、プロが作る「野菜天ぷら　しめじ、かぼちゃ、蓮根と天ぷらバッター液」の簡単な作り方を紹介します。
▼野菜天ぷら（レシピ）1-2人前
[材料]
野菜天ぷら
・しめじ
・かぼちゃ
・蓮根
*食べる量を使ってください。
[天ぷらバッター液の作り方]
・冷水 : 75g
・マヨネーズ : 10g
*初めに水にマヨネーズを溶かしてください。
・小麦粉 : 50g
・ごま油 : 少々
・氷 : 2個
*天ぷらバッター液は玉子を使います。
でも、玉子を使用すると量が多くなります。
少量の場合はマヨネーズを代用しても同じ効果を得ることができます。
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・「日本の食べ物はどうやって作るの？」
・「日本料理を作るのは簡単ですか？」
この問題を私の動画で解決して頂けたら幸いです。
簡単に作ることができる日本料理の紹介動画です。
ご視聴ありがとうございます。
私は日本の料理人です。（蕎麦、うどん屋で働いています。）名前は悠真（ハルマ）です。
「ハルマ」と呼んでください。日本から動画を配信しています。
簡単に調理できるおすすめの日本のレシピ。
有名な日本料理のレシピ。
健康的な（ベジタリアン）日本のレシピ。
美味しい日本食をお話ししたいと思います。
また、伝統、文化、歴史、寺院、神社、日本の屋台の食べ物を紹介できたらとも思っています。
ありがとうございました。
ブログも作成する予定です
*調味料はメーカーにより味が若干濃くなったり薄くなったりする場合がありますので、お好みで調整してください。
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26 фев 2021

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Комментарии : 28

@harumarecipe 3 года назад

Thank you for watching. I made a video of vegetable tempura (shimeji mushroom, pumpkin, lotus root) and homemade tempura batter. The tempura batter is finished in a recipe without eggs. It's easy because you can make it in a small amount! I hope this helps you (´ ▽ ｀ *)!

@katarinajaeger3423 9 месяцев назад

Thank you so much. I look forward to making this version.

@hiitsmemaulida913 Год назад

this is the most successful tempura batter recipe i’ve tried. substituting egg to mayonnaise is genius

@harumarecipe Год назад

Arigato! \(*´▽｀*)/

@ririsj1100 10 месяцев назад

I just tried it and it turned out amazing. My guest and my husband love it. I made only shrimp tempura. She said to my husband that usually she's not really to shrimps but the way I made it changed her mind 😁 Thanks for your recipe 🙏🙏

@harumarecipe 10 месяцев назад

Thank you very much for your very nice comment! Arigato! \(*´▽｀*)/

@ilonarechlin5305 3 года назад

this looks so good, actually, all your dishes look wonderful, I have tried 2 recipes and they turned out great with your exact instructions! thank you very much for showing us.

@harumarecipe 3 года назад

Thanks for the lovely comment(´▽｀*)!

@abee8405 Год назад

Thank you so much!

@harumarecipe Год назад

Arigato! (*´▽｀*)

@qifgt 11 месяцев назад

Yhyy i was happy finnaly find tempura with nonegg(im deadly allergic to egg) then daamn mayonnaise attack. Best substitute to egg/mayo?

@harumarecipe 11 месяцев назад

If you can't use eggs and mayonnaise, you can make it without eggs! You can make it with just water and cake flour. (difficult to make) (*´▽｀*)

@dunoanuno9300 Год назад

Can I ask you why you put ice into the mix?

@harumarecipe Год назад

Konnichiwa!(´▽｀*) Thank you for your comment. Even if you do not chill the eggs and flour first, you can use cold water (about 2°C~5°C) chilled in the refrigerator when making tempura batter to make tempura immediately. To cool tempura batter. Or the purpose of putting ice. I do this at the restaurant where I work. 「Reason.」 The reason why we do it is to minimize the gluten. If gluten is released, the batter loses its crunchiness. You don't need to add ice, but if you refrigerate it enough, you can use it as it is. In other words. I add ice to make it crispy. I hope this helps! Thank you(´▽｀*)

@spearlightknight1714 2 года назад

I see some tempura batter doesn't use eggs. Just cold water and flour. May I know what is the difference?

@harumarecipe 2 года назад

Konnichiwa-!(´▽｀*) Since the tempura in this video is made in small quantities for 1-2 servings, I made the tempura batter without eggs. Mayonnaise is used instead of eggs. (This is because using eggs makes for a larger quantity.) Please refer to here for Tempura Batter with Eggs. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-UfWLmya841I.html Tempura batter made with mayonnaise is a common method used in Japanese households when making small quantities. For smaller quantities, mayonnaise can be substituted and still have the same effect as egg-based tempura. I hope this helps! Thank you(´▽｀*)

@spearlightknight1714 2 года назад

@@harumarecipe thank you for the detailed explanation =) Can I know why some tempura batter don't use eggs or mayonnaise? They only use flour and cold water.

@harumarecipe 2 года назад

Konnichiwa!(*´▽｀*) I checked the tempura batter that does not use eggs. Certainly, I saw some people making tempura without using eggs. And I didn't use mayonnaise either. I didn't know either, so I also searched in detail on various homepages of Japanese cuisine. If you don't use the eggs as a tempura batter, ・ Tempura with no umami or richness. ・ The batter will be heavy and sticky. ・ Batter is easy to peel off. Etc. were written. When I asked the Japanese chefs at my workplace, they said that they didn't know about tempura batter that didn't use eggs. So everyone said, "Maybe it's a Tonkatsu batter?" Maybe Batters such as Tonkatsu and Ebi fry (fried shrimp) sometimes do not use eggs, so maybe some people misunderstand that and tempura? It was that. * Of course, eggs are also used for Tonkatsu batter. However, when you want to make it easily, or when you use it for lunch boxes, you may want to dissolve the flour in water, add bread crumbs, and fry it in oil. The result I checked was like this. I hope you find this helpful.(*´▽｀*)

@spearlightknight1714 2 года назад

@@harumarecipe whoaaa, thank you so so much for this detailed explanation! 🙏This is the best reply ever! Sorry for the trouble you went through to get these answers. Yes I tried batter without eggs but it didn't taste good, it also tasted bland AND the batter was heavy and sticky! I love tempura and always have to eat at restaurants haha so I wanted to learn to make it at home, honestly, I always failed making food with batter haha even though it looks easy 😂. I will definitely try out the way you make tempura! I also like how u came up with the idea to used mayonnaise when it is only for 1 person. Seriously, thank you for such great tips!!

@harumarecipe 2 года назад

Arigato-(*´▽｀*)!!

@bosoyuki4895 Год назад

I noticed you didn’t use any panko is this another way or the true way

@harumarecipe Год назад

Konnichiwa! Panko (Breadcrumbs) are used for Tonkatsu (Pork cutlets), Kushikatsu (Deep-fried skewered meat and vegetables), and Japanese croquettes. I don't use panko for tempura. I work in a Japanese restaurant in Tokyo. This is the true way to make tempura. Thanks for your comment.(*´▽｀*)/

@bosoyuki4895 Год назад

@@harumarecipe thank you so much for your comment and I just wasn’t sure as here in America they sometimes use it and that’s why I had to ask