How To Make Tempura At Home

[@willhomerrr]

Takahiro's clear explanation of why he does everything is brilliant, it makes things like this incredibly approachable, I love it

[@lostpockets2227]

Takahiro Sakaeda

[@deananthony3170]

Thats how a chef explains 😅 for u normal people to understand.

[@ihavenonameforyou1]

Though he could tempura green tomatoes as they have low moisture content and crisp amazingly well.

[@kcet1948]

He made it seems easy. Lots of practice required.

[@miloshanimalkingdom]

Want more recipes from this guy. He seems like a legitimately nice guy.

[@tyasasongko]

Can we have more of him. He's cool.

[@Eatzzang]

😍Hello! I am a Korean KZbinr from Korea! Thank you for today!👍👍💕💕💕🇰🇷🇰🇷🇰🇷

[@Detroitmamma]

Qool indeed

[@sevengo6652]

He's hot!

[@beasy1076]

Yaaaas please 🙏🏻🙏🏻🙏🏻🙏🏻🥰🥰🥰

[@rislove6678]

Yes please i agree

[@platystrophia]

He has a generous laugh. You know his food is good.

[@Sullendust]

Got knowledge, but isn't pretentious. Got a good, happy and enjoyable vibe, but isn't annoyingly present. Loving it.

[@matthewhill123]

I am trying to learn to make tempura and found this video. I also like how he presented it, friendly and lovely.

[@yungmentalproblems]

Wtf does annoyingly present mean?

[@theradioman555]

@@yungmentalproblems For instance, Joshua Weissman's annoyingly cringey singing. You want a straight point video, but over-presenting to downright obnoxious.

[@StrawberryNinjaNibbles]

Annoyingly present?

[@unowen7591]

@@theradioman555 Yesss finally someone that gets me. I mean, I love his recipes and they're banger, but his presentations are soooo fking annoying and cringe. The way he just over exerts himself and is so full of himself. Dude needs to chill with the editing, too.

[@annalowe]

you can tell he's just an expert but also super humble woww

[@jairosanchez07]

This is awesome! I loved the chef’s positive personality! More recipes and stories from him!

[@darrylabapo2775]

Dude's just enjoying life. Great vid!

[@toshiyukisuzuki7610]

This gentleman chef exudes so much elegance, tranquility and grace. Would love to eat his food. He has the perfect ethos why he wants to cook.

[@schizotypeseraph]

I love how process oriented the explanation is.

[@mithelahaque7070]

He explains everything so nicely and clearly. I love making tempura. But I learned so much from him today. Going to use the techniques next time. Thanks.

[@Mofofomo]

Wow this guy has mastered his art. Extremely professional. And humble too. No arrogance whatsoever.

[@lapismosi8065]

OMG, I'm over the moon for Takahiro!!! His smile, conversation...ever ything about him is perfect...could watch him all day! I subscribed!

[@CookbooksonRepeat]

Loved this guy!! He seems to genuinely love what he does and he’s a great teacher. ❤️ Nice laugh too! 😁

[@tertia0011]

He is laughing at you.

[@rizkyugrasena]

I watched this video twice, just becasue I love how he explain everything. Great job!

[@k07385]

"I helped my mom cook not because I was nice, but because I was hungry and wanted to eat"

[@auclutch]

I love how this world class chef is so humble and promotes such a positive ambiance about cooking and the overall culinary environment. I really want to try out his food, hopefully can make it to NYC sometime soon. Thanks for sharing.

[@gwynvyd]

Taka, you need your own channel. You are so enchanting.

[@MDigitalProductions]

Crispy Pumpkin flowers is my absolute favorite

[@SerenaYip]

@@stripymccatpuss what's wrong with you?

[@austin3722]

@@SerenaYip his only comments are negative. He doesn’t like his life so he tries to bring others down to his level.

[@John-mu2js]

They are squash blossoms

[@Noitora22]

This guy is chill, let's have him on more

[@dayswithchar]

One- didn’t know how complex tempura actually is and two- I like this man

[@winniengo5448]

Wow. This must the best tempura video I’ve seen.

[@BadmoonRising.]

this kind if chef is the one you can interact without getting pressured or anything. he is very cool.

[@kylielogan8771]

I had about 5 zucchini and a couple large onions I fried up a mountain of this along with dipping sauce I had a great night eating this. I usually avoid oil and deep frying but once in a while…. Love this guys recipe techniques!

[@nateroo]

In addition to his great cooking, he seems like a genuinely overall good dude! Thanx for the great info, demo, and presentation!!

[@tonyispalilus53]

Takahiro's easy going natural way got me watching the plants cooked. Way to go, man.

[@beanzzz108]

Yo I thought Latinos were the only ones that ate squash blossoms, that’s crazy. I’m very happy

[@mca4314]

We filipinos also love eating squash blossoms. 😊

[@janewayistheway7957]

Italians love squash blossoms too, stuffed with ricotta, then breaded and fried

[@alessandrapagliarani8600]

@@janewayistheway7957 more often battered than breaded😊😋😋

[@simplyalif]

This has to be the best vid put up to date.... The guy has jokes, amazing explanation etc.... A+ for sure

[@kerrypitt9789]

I have finally figured Tempura out, it is my favorite way to cook. Thank you for this, it has some information I did not have. I'm going to try this soon!

[@Yuzuhira.]

I love Taka! He's so awesome and you can see that he loves to cook and food. Always nice to see him.

[@morningdew2309]

Very nice presentation. I was actually salivating watching you put that crunchy blossom in your mouth. Love how different cultures have their own food or adapt other culture's food to suit their own. I will try to make some of these. Love from Africa.

[@josefalevesque5639]

Thank you for your excellent presentation. Thank you for the tempura history and key notes that other presenters missed when preparing the tempura butter. Great work!!!👍

[@ashton8878]

Lol when he talked about helping his mom in the kitchen.

[@jeanc9868]

I really like this guy! Nothing pompous about him... He’s all about the food!

[@christine180298]

MORE FROM THIS GUY PLS , I LOVE HIM!

[@azusa558]

Fantastic explanations and great energy!

[@user-np5vy4ds5o]

This was a terrific presentation..lots of energy and personality. Very knowledgeable with skills in tempura making..made it look fun and easy.. I will have to make some soon..made me hungry. Very impressive young man. Keep cooking and making these videos..I'll keep watching. 🥰

[@ElizabethBartley]

Good God that looks good! And he's adorable

[@huiabra]

The one and only! Very happy and unexpectedly, to see you in this video, hope to see more of them now on ! ☺️

[@Evelynmay88]

Chef needs his own KZbin show. Belly humble laugh and chuckle. Spirit at its best here.

[@meepo262]

I love tempura so much but I’ve been too lazy to make it...this video may have inspired me to make it for the first time

[@momokitty3830]

I’m drooling🤤. Can’t wait to try at home! Thank you Chef!

[@liliantavares1271]

That’s great, I love Tempura, I’ll try it! And that guy is so nice!

[@MaxAlexTigerNova]

I missed Japan 🇯🇵 I LOVE YOUR COOKING the FOOD 😻🤩👍🙏 Watching from Cyprus

[@garyyung1297]

That’s good tempura, I also sprinkle, splash and do a rain drop effect in to hot oil when everything is cooking because it creates a snow flash effect

[@brrryyyy]

You can actually include the squash blossom into a soup. It makes it savory and sweet.

[@JALmcnish]

I can feel you are cooking with your heart..the very first video of Tempura. Enjoyed it!! ありがと

[@zilpah9890]

First time then I saw a cook on KZbin that laughed! It really makes you feel like cooking!

[@tenou213]

Magnificent. Usually need to read subtitles to get this level of tempura.

[@ShatteredGlass916]

02:01 "hehehehe it sounds like it's crying" lmao

[@myrnasilverio1362]

He makes cooking looks so easy. Very encouraging video. Thanks a lot. I'm one tempura lover here😊

[@chad_garrison1991]

A sushi place in my city makes Tempura vanilla ice cream that is to die for!!!!! I hate sushi but I go to the restaurant to get the Tempura ice cream. It’s heaven. A hard crust with the ice cream in the middle that still is soft and shaped just perfect🔥

[@GoldVP...]

Love it!! Thank you! I do a lot of sunflower oil frying, and my favorite is thin halibut in tempura, when the tempura is almost watery, yet clingable. No lumps!! Oil needs to be hot! Have a large towel or blanket nearby! That suffocates all flame! 350°- 360° cooking temperature, because 400° will start smoking. All temps are in Fahrenheit. Subscribed...love your abilities in a envious way lol 😉

[@dabz3432]

The insights here by the chef, yes please! Imagine someone instructing me to feel the vibrations...totally rad.

[@gravesvintage]

I could watch this guy all day.

[@affanskylar1598]

I really like this guy. So fun

[@gabrielthu4680]

His peeling skills were on ✨PoInT✨

[@rajeekanmani1888]

Thank you. That dipping sauce recipe was gorgeous

[@chew5683]

Thank you for sharing great recipes 👍👍👏👏😊🙏🙏

[@mariajosenunezdominguez8708]

he is so cool ... love his cool slightly shy approach to the video

[@raidenkeify]

Love to see more of him

[@ButacuPpucatuB]

Very clear explanations of EVERYTHING! Thank you so much 🧡🧡🧡🧡 Really appreciate that you even gave the history 🤙🏽🧡

[@Frostysmom]

I will definitely try this! 😋 Love the Chef!

[@jenht3260]

That is the most beautiful platter of tempura I've ever seen

[@tracymaxwell11]

As a scottish person, this really appeals to me. Everybody knows how we love to deep fry everything lol

[@marianmahmood7027]

I like this guy. He has a cute smile and not to mention so cool way of cooking

[@bryanto6473]

We love his positive energy and knowledge 😍 MORE MORE MORE

[@mistymisty9323]

ともて素敵です😌💓ありがとうございます。この動画を観て天ぷらの作り方今もう分かりました

[@abbisalmi1948]

Munchies How-To’s are really a joy to watch. Thanks.

[@popcorn0038]

watching his demonstration feels like youre in a culinary class. wow

[@cozyvamp]

I've been a tempura fanatic since the first time I had it as a kid. I adore squid. And all those various dipping sauces and seasonings. And a great, fun chef to bring it all to life. I'd give it 5 likes if that were possible. Thanks soooo much. I'm in heaven.

[@muzaaaaak]

Damn, now I’m hungry. Well done, chef!

[@TerriBingham]

This is wonderful, thanks for teaching us. Brilliant demonstration!

[@AGM-ts5bb]

Wow. A Chef who loves to eat. Perfect!

[@naomisolis8441]

Wow you made it look so easy, and so good. I have been wanting to made this for a long while.

[@black6jorge]

The Portuguese version is called Peixinhos da horta , typical from Lisbon . It was created in order to give navigators access to vegetables, without being fried they would rotten very easy.

[@TsunamiWombat]

Righto, and it was introduced by Japan during the cultural and religious exchange with Portugese traders that took place before the Tokugawa Shogunate. Japanese Tempura was a way for the Japanese to adhere to catholic dietary restrictions. I can only imagine how that meeting went down. "And on this holy day, you don't eat any meat at all, only vegetables and that which lives in water!" "...so like everyday?" History of Catholicism in Japan is fascinating stuff, shame how it uh, turned out.

[@joatanpereira4272]

@@TsunamiWombat to be honest I like how it get popular. I think it would destroy a lot of the traditional Japanese culture, like it did with other countries

[@redjohn3662]

Original is Indian..called Pakoda

[@black6jorge]

@@redjohn3662 I would advise you to review your history lesson

[@rudrigufunk]

@@redjohn3662 you re wrong my friend

[@Nana-wt5ek]

“Fisss sauce” *Quang Tran has joined the chat*

[@coolsissa1004]

Chef Taka is so cute and fun to watch, and I love tempura sooooo much

[@RoyMcAvoy]

His knife skill is out of this world

[@galoragay3715]

Tempura!😮🍤😯Whether it's vegetable or protein tempura, both are super delicious with that authentic Japanese sauce. Can't help my mouth watering while watching. Winter feel so awesome with that crunchiness; and tasty sauce exploding in your mouth. 😀😸

[@z911empire]

This guy is the man

[@Seoulsearcher131]

He exudes positivity...

[@evaz6177]

Very nice guy and very good cook. It makes everything look delicious

[@gazitowhid]

Awesome, I love your presentation and explaining including history of tempura. Thank you

[@Caddiator]

Awesome simple instructions and great personality ! Thanks for sharing. Best ever.

[@elainecruz8060]

Loved how he explains everything.

[@XMetalChefX]

One of my fav chefs rn.

[@LePetitNuageGris]

Same reason I started cooking. Haha Love that he used squash/zucchini flowers. God, I love those battered and deep fried… chips ain’t got nothing on that. Thanks for explaining about various things like the nasu cut. Very interesting. I always wondered if there was a specific reason for that (besides aesthetics).

[@heloisedes5]

Great cooking video, loved the chef, his precision and him sharing a piece of history behind the tempura dish was a must. I'll definitely visit the restaurant next time I go NYC!

[@BautistaYarisantos]

This chef has chill vibes.

[@danrohde9591]

this is an awesome how-to-do tempura KZbin! My favorite food in the world. thank you. 🙂

[@rsantalan]

Thank yoi very much for teaching us. May God bless you more and more. 🙏🙏

[@gupplicious2k80]

09:19 love his smile 😊

[@IvyLeagu]

TY, I will have to stop by your restaurant with my family, this looked delicious and informative too.

[@eatmoremusic3650]

Love this guy, great video

[@mimisuda5085]

Thank you vor sharing your tempura recipe and techniques! Looking forward to going to Nami Mori when traveling to NYC!

[@realvictoria5970]

I had a tamale with a squash blossom in the masa. Made my mouth water. Lol just seeing it I smelled it. I love food.

[@davidburke75116]

Cute guy, I like his laugh and smile

[@GabandLucaschannel]

I just love watching him. Very handsome guy. Supposed to be here for the tempura but now I wanna watch his other videos.

[@ambercotton3260]

Tempura is hands down the BEST coating for most fried foods...especially seafood and veggies.

[@tiny-moxxi]

Thank you for explaining everything so well ! I'm gonna make vegan shrimp tempura now 😋