天ぷらの上手な揚げ方！3種類の衣の作り方や【サクサクに】長持ちさせるコツ

A sushi chef shows how to make 3 different types tempura using prawn and sand borer.

(1) Tempura with light, crispy batter
(2) Tempura with 'blooming' batter
(3) Tempura with long-lasting crunchy batter

■Contents
0:00　How to nicely deep-fry tempura
0:11　Ingredients used in the video (prawn and sand borer)
0:25　Type of prawn suitable for tempura
1:08　Comparison between red prawn and black prawn
1:22　Preparation of prawn's tail
1:40　How to prevent prawn from curling up ('nosu')
2:32　Preparation of prawn's head
3:26　Preparation of sand borer ('sebiraki' filleting technique)
6:43　How to take away the moisture of sand borer before deep-frying
7:22　(1) How to make basic tempura with light batter
9:23　Tip 1 to nicely deep-fry tempura
10:25　Tip 2 to nicely deep-fry tempura
11:14　How to check the temperature of oil (180 degrees Celsius)
11:26　Tip to dip ingredients in batter
13:06　Sign to tell tempura is nicely deep-fried
15:02　How to dish up tempura
15:18　Finished basic tempura with light batter
15:24　(2) How to make tempura with 'blooming' batter
15:47　When the temperature of oil is too high
16:25　How to make batter 'bloom'
17:00　Comparison between light batter and 'blooming' batter
17:29　Finished tempura with 'blooming' batter
17:40　(3) How to make tempura with long-lasting crunchy batter
18:08　Ingredient to add in batter for long-lasting crunchiness
20:05　Finished tempura with long-lasting crunchy batter
20:16　Summary of tips for nicely deep-fried tempura

#tempura #crispy #longlasting #prawn #sandborer #kisu

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