Easy To Do Tempura

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 :)
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Support our Patreon page to see exclusive content not seen on KZbin, 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 KZbin. 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: [e-mail]
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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 KZbin.
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.
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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 [e-mail] 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

[@marylight6649]

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

[@AggreivedElder]

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

[@leetashagregg688]

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

[@odainegraham]

@@leetashagregg688 to

[@odainegraham]

It

[@briangoodwill1056]

@@leetashagregg688 Myles

[@jstantongood5474]

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

[@miguelbran1268]

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]

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]

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]

Arigato

[@ccbrother]

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

[@matthewhoney362]

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

[@ramonamacabugao1613]

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]

every chef should work this clean and proper :)

[@raylarkin5004]

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

[@rclee2461]

But I didn’t see he washed the Ingredients

[@sanjeevshrestha5049]

@daAnder71 Come to India you will stop eating in restaurant

[@austinmckenzie6252]

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

[@tonyropi579]

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

[@shapurrao8137]

U no

[@BS-j1965]

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]

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.

[@missybee]

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. 👏🏼

[@johnmccauley101]

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

[@crazychick8100]

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

[@margaritamartinez3764]

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

[@shelly5596]

Looks delicious, I can have cornstarch tho

[@lucybirdsong8632]

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]

Bravissimo, mi piacerebbe ascoltare in italiano 👏👏👏

[@u235u235u235]

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

[@maricemayuga]

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

[@GM-xf8dc]

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

[@huayizhang4823]

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

[@BrickFilmsCinema]

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

[@zenaidaloy5548]

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]

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

[@CallduhAmberLamp]

Good afternoon

[@keannasteele7449]

I agree

[@lucilacortez4448]

42inches rye rr44444⁴t³³³

[@giolandagonio5981]

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

[@sandram2362]

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!

[@thomassevilla4452]

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

[@voyagersa22]

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

[@kayazykyeu]

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!

[@adripin13]

i could literaly spend days and days watching him cook

[@RepentfollowJesus]

I could spend days and days eating it all.

[@zhurigaleriasouth-isaan1039]

Me too.

[@coltlavespere3689]

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

[@kiki0000008]

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

[@arthurchua1190]

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

[@Moorvale55]

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

[@jillysflix9357]

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

[@YeffOfAllTrades]

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!

[@cheppito2010]

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

[@mainscanner9843]

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

[@danieljohn3659]

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

[@hummer2223]

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

[@Tootsiesgreenridgeecopark]

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

[@amberlocsaknot]

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

[@brendaowens1274]

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

[@edomohammed2168]

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

[@orlandoraw842]

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

[@kendhihama6371]

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

[@yoloyolobo8154]

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

[@Victoriatraneu]

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...

[@VinzWanderer]

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

[@ROCKINWHEELERS]

Good Afternoon... Tempura-oh how my Kids loved this growing up... I would cook tempura especially for them... Now I have Grandkids and Great Grand kids...

[@stephenlikestools6846]

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

[@maix139]

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!

[@bamh1re318]

This master Hiroyuki kept everything so clean!

[@Grummanjet]

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]

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]

What kind of oil do you use?

[@dsimon33871]

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]

Zimmerman St. Charles is dead

[@r.mcbride2837]

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

[@zatoichi4449]

Using the squid?

[@r.mcbride2837]

@@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]

@@r.mcbride2837 Cool!

[@fatimareyes2676]

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!

[@frankvolz7021]

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...

[@jiminssugakookie1823]

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

[@fallenstudent1103]

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

[@user-ko9lz2mx4s]

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.

[@jamesmelendez9971]

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

[@hidekidelucia4350]

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

[@PaleHorseShabuShabu]

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

[@peterchung2194]

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

[@nickigoddess6041]

Oh I want this .... I love and love this dish .... You are a true master, perfection to the fullest ! I love it .

[@stylez914]

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!

[@aeoe5524]

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

[@aeoe5524]

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

[@tsheringdema4849]

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

[@eleanekhoo4152]

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

[@koushinproductions]

Wrong move to watch this at midnight.

[@littleidiot153]

You are so right ! 😉👍😊👍

[@kimyoung3484]

😭😭

[@krinstinedegamo4018]

@@diegonuila7203 n

[@MrAzahills]

💨 💨

[@Pinchung.]

Doesnt matter its never wrong to watch

[@leomartinez4398]

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

[@crpth1]

@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 😂

[@angelinegerardi9082]

Excellently precise instructions, hard to forget.

[@julielabelle2783]

Wow, that's professional! Thank you sharing.

[@tovelynnhaagensen3491]

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

[@nahidaskari7338]

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

[@arlenegalvez1996]

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

[@triciapeterson8899]

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

[@leonilaheath7198]

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

[@keitoth9697]

That is incredible. He is a fine chef.

[@smegolian2295]

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?

[@noreaction1]

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

[@unknowingkoala]

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

[@danielluis7081]

+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]

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

[@jeandizon9358]

Ikr. Hopefully he aint makin all his KZbin 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]

Alastair Tan

[@mirandabisnou1307]

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

[@jspr11432]

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

[@Bricksterlongsushi]

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

[@terrieseverson6346]

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?

[@cyndifoore7743]

What a delicious, beautiful meal!!! I’m going to have to visit your restaurant and see if you have this added to your menu.

[@jeannecooke4862]

Cannot wait to make it! Thank you for sharing!

[@1mollymom]

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]

Peanut oil or vegetable oil prob. High smoking point oils

[@jessgillis4103]

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

[@notanactuallamp7519]

Yum! I will have to make this at home for my family soon! Thank you so much for this. Very easy and looks so fun. Itadakimasu!

[@myrnasilverio1362]

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

[@KaizokuKevin]

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

[@Mariosgrimmjow]

Stunning

[@sashimimann]

Yummy! I always enjoy watching your professional cooking show! Cheers!

[@angelpanganiban4159]

That was neatly done, and very accurate I could follow that well.

[@joshhong94]

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

[@chantalecote7991]

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]

chantale cote is

[@robertstuckey1516]

Totally awesome. Thank you for sharing with us. ❤️

[@annalisa14]

So nice to see chef eating the crispy delights !!

[@FreshsoCleanYep]

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

[@doughboypow]

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

[@emilydavidson3168]

Great! This is beautiful! Thanks for the step by step!

[@carolinetran8192]

Wow!!! So beautiful and wonderful “ easy to do Tempura “ recipe by the great Chef Hiroyuki Terada Perfect presentation good create good taste mouth watering good texture tender crispy successful results for squids,broccoli,carrot,red bell chili,kale, white onions,red onion,asparagus,seaweed. nice color.Thanks for your dedication and hard work that will be appreciated.God bless you and your family always with Good Health Good Luck and Happiness Love Stay safe in New Year 2021⭐️😊👍❤️🍷

[@afewsnakes]

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.

[@MakeSushi1]

Good video guys!

[@MakeSushi1]

+Lbolting005 nope, just having a look at what Hiro is getting up too. Anyway our recipes are very different so I don't much appreciate the inference that all my ideas come from this channel...

[@cameronknowles6267]

Hiroyuki Terada - Diaries of a Master Sushi Chef what temperature do you use for your frying oil in the deep fryer

[@marlenedsouza7761]

Lbolting005 p0

[@jjjafco717]

How to make Sushi 🍣

[@MrZeaos]

i guess but everything is cold.....haiyaaa

[@migsdpena]

This is exactly why the chef of a successful restaurant should be more of a business partner than just an employee... salute!

[@tessamariebilgera]

I’m soo happy to see this how to cook Tempura! This is my favorite at d Sushi 🍣 Restaurant. Thanks for sharing 👍👍🍣❤️

[@schlaznger8049]

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

[@anakalamaui4673]

Its all the knife cuts in it nothing more

[@ramonsalazar1705]

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

[@lieshae1]

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

[@john.s111]

@@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]

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

[@MaiNguyen-fy4sv]

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

[@miguelbran1268]

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.

[@wallkotel7480]

Fabulous way of cooking. Japanese way of cooking and preparing food is so artistic and clean. Thank you so much.

[@solmendiola2874]

I love tempura so much....love the presentation as well.Congratulations