HOW TO COOK RESTAURANT-STYLE EBI TEMPURA (Secret Technique Revealed!) || Chef Nico Garcia
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- Опубликовано: 28 авг 2024
- Tired of attempting to make Ebi Tempura, only to end up doing Camaron Rebosado? Watch this video closely to see the step-by-step guide on how to create restaurant-quality Tempura at home. No special / branded batter mixes needed!
INGREDIENTS:
1. 500g Medium-sized tail-on shrimps, peeled and thawed (I used packed shrimps from the frozen section that was intended for tempura)
2. Dry Breading (1 cup Flour)
3. Batter Mix
1 cup Flour
1 cup Cornstarch
1/8 tsp (2 pinches) Hondashi
2 Egg Yolks
2 1/2 cup Ice Cold Water
2 tbsp additional Ice Cold Water
4. Enough oil for deep-frying (Depends on your pan. Mine was about 4 cups)
5. Optional: Eggplants to complement the ebi/shrimps)
NOTE: I will upload how to create Tempura sauce in my next video. Stay tuned!
#recipe #tempura #japanesefood
Have tried this recipe for our lunch today and the whole family loved it! I used to buy tempura flour but now, I won't anymore, as this batter (mixture of flour & cornstarch from this recipe) just tastes the same with the store bought tempura flour. What a saving!🥰
what is the drenching you used is it just flour?
@@Chris-hq6pq From the description under his video, it shows one cup of flour
@nico garcia What is the importance of step five?
Just made this for dinner! Was amazing I also made a sauce with it that was also great with it, if anyone wants to try it; crushed garlic, soy sauce, chilly oil, a little sugar , a teaspoon of sesame seed oil , and hoisin sauce. Adjust to taste
Lies again? Electricity Bill Increasing
The dipping sauce ni like from the Japanese restos is warm soy with ginger and radish…the soy nis not heavy…light sauce
I use brown sugar instead of white (unless I am out, then white's still tasty), and add a little lime, Sriracha, and ginger to that ❤
I tried this and my family loved it! Di na kailangan bumili ng tempura flour!
Thank you Sir, I finally made it right because you made it real simple and easy to do. My family loved it. Thanks once again. I subscribed. God bless you.
Indeed! This is the best Ebi Tempura Recipe, ever! Thanks for sharing such great recipe.
I’ve always wondered how restaurants get it so flaky!! Thank you for sharing this gem of a technique 🙇🏻♀️
This recipe is LEGIT GOOD! Thank you for sharing! My family loved this!
Interesting technique adding the batter to make the crumbs at the end. I just watched another video where you would make them at the beginning and lay the freshly battered prawn on a pile of them as you set them in the fryer. I will try both ways and maybe even at the same time for the extra most crisp prawns ever.
Thank you so much for sharing this without hesitation. I am now a follwer.thank you and more blessings
Thank you for the tutorial you made it more easier and looks more delicious. Perfect for family picnic.
Wow This is tasty recipe that you made, Thank you for sharing your recipe made by you
So goooood ❤ Ang hirap pala nya! But thanks for the clear instuctions.
Hi Chef Nico Garcia. Thanks for sharing this awesome video. I just made shrimp tempura and they turned out amazing. You are so awesome. Thank you!!!
You’re amazing chef! Thank you for tutorial recipe. Now I can make my own tempura at home 🤗
Hope you enjoy. Thank you!
@@ChefNicoGarcia what is the drenching you used is it just flour?
@@ChefNicoGarciaChef thanks for sharing, you're right, It turned out to rebosado everytime I tried other resipe. Chef may I ask what is hondhasi? And where can buy it. Thank you and God bless
Wow!!! So beautiful and wonderful Restaurant-Style EBI Tempura recipe by the great Chef Nico Garcia Perfect presentation good create good texture tender crispy good taste mouth watering nice color rich ingredients successful results professional cooking shows Thanks for your dedication and hard work that will be appreciated God’s bless you and your family always with good health good luck and happiness Love stay safe in 2024👍🥂🍷❤️🌸🌷🙏🌟🌹⭐️😘
Thank you for giving us the technique for this recipe..
Great technique, th thanks.. To make it easier I put the thinner batter in a squeeze bottle with nozzle..
Ang sarap po nyan favorite ko po yan pahingi po ang galing nyo pong magluto thanks for sharing recipe.Full view have a nice day po newfriend here.
Tried the recipe. Got no hondashi so I used a mix of chicken bouillion and fish sauce. Tasted really good, almost Same with the ones I used to order from Japanese restaurant here in the Philippines ... The chef /owner was Japanese.
best tempura batter recipe and even more your cooking technique.. thank you!
Wat is it before frying cornstartch r flour??
I will definitely try this, whenever I make tempura shrimp, it always gets soggy like after 15-30seconds. Thanks for great video!
Try using cake flour
Nope. It should be cornstarch always. You can separate the egg yolk as well and just use egg white for the batter
@@ginoalaineferdinandsuralta1498 i saw a vlog from a japanese chef in LA to use cake flour.
@@jonjap8363 you mean Chef Hiroyuki?
@@jpapipaps not sure
I will surely try. Thanks from Antonio Goa, the state of India
Thanks!
I've tried your recipe. And we enjoyed it! Will surely try your other recipes as well.
Thanks!
I think your recipe fits what I want to try. Cornstarch should make it more crispy. Also love the fact that you skip the ice cold water or carbonated water technique. I may try it if I have it at home. But I doubt restaurants would bother to use carbonated water on every order. So I think thats just a gimmick.
Your looks the most proper for traditional looking Tempura. thank for the recipe
Tried this and it was fantastic! Easy and tasty!Unli tempura😍
Awesome, chef! Will try this for dinner. Thank you! 🥰
The best tempura recipe and techniques! Thank you Chef! ❤️
what is the drenching you used is it just flour?
@Boni Bonbon what is the drenching you used is it just flour?
@@Chris-hq6pq Hi. I used both flour and cornstarch. The combination of these 2 is perfect to achieve a crispy result. I also use this recipe for baby squid to make calamari. The outcome is just great. try it. ;-)
Thank you for this perfect and delicious recipe it helped us a lot..😍 God bless you and yours😇🙏
Just try this recipe today. Turnouts perfectly. Great recipe! Thank you.
what is the drenching you used is it just flour?
Im starving.that is really mouth-watering
*THIS IS ART!!*
Wow,Thank you!
Thank you very much chef Nico Garcia. They look good! Yummy!!!
Welcome! Go try it :)
Hi sir I’m 10 year old I made it and it’s so yummy thank you so much for the recipe
My go to tempura recipe! Legit. Thanks chef!
looks delicious chef.thanks for sharing your recipe keep on vlovging chef god bless
thank you and yes i'l upload soon.
Dahil dito napasubscribe ako chef! Thank you!
Oh my food!!! Yes yes delicious making this tommorow I went to the Asian market looking for tempura mix I kept reading the back for ingredients in mix and wondered I could make this Asian store owner walks behind me says you need help and I was like yes can’t I just make this from scratch he said no it’s a special mix ……. Now I’m like 🤦🏼♀️ I should have trusted my gut
When do you sprinkle the batter and how long do you fry afterwards? e.g.: fry for 2 minutes-sprinkle-fry for another 2 mins (?) Thy!
Looks yummy, thanks for sharing this recipe
The best. I love Tempura with Kikoman soy sauce
Looks so delicious, I'm gonna try this recipe tomorrow!
this looks so good im drooling
me too
Excellent video! Thank you for teaching!
New subscriber po thanks for the recipes i know now the secret of crispy tempura 😋👍
Oishiii so😋😋😋Gambatte Sukurimasu💪💪🙏🙏🥰
Such an easy video to follow! Thank you!!
Tried making tempura so many ways. I will try this process....let us see.
Like tempura 1 bite ohh wow!!ka na!
Where do I find the recipe for your dipping sauce Please we are going to try out your recipe tomorrow! It looks yummy 😋
Sorry guys been busy at work.
Here is my tempura sauce so i can help.
Tempura Sauce Recipe:(2 servings or Half cup)
Ingredients:
:1/2 cup of water
:1 tablespoon of Dashi/ Hondashi Powder Ajinamoto
( You can buy it in big grocery stores: International Section or in Cubao Farmer's Market also in local Japanese and Korean Stores as well)
:1/4 cup of mirin
:3 tablespoon of kikkoman soy sauce
:Grated ginger and radish
Procedure:
Step 1:
Disolve the Dashi/Hondashi in the warm/hot water.( Simple Dashi Stock)
Step 2:
Boil and reduce, Dashi Stock,mirin and soy sauce
Step 3:
After reducing your sauce, You xan turn it off when its boiling to much then add your grated ginger while its hot.
Upon serving you can add the grated radish.
TAKE NOTE: Use low heat fire.
Thank you!!
Chef Nico Garcia sorry for a late reply! Thank you! We are going to make it tomorrow!😊
@@thistle305 how did it go?
rme1383 great! It was delicious!
I was told we should mix the batter until smooth but these look good
What is the oil temperature and what oil is used? Canola?
so good! this looks exactly like tempura from japanese restaurant!
looks so delicious and perfectly cooked Chef!
Thank you ! ❤️💯👌
@@ChefNicoGarcia what is the drenching you used is it just flour?
sir waiting for your tempura sauce😊
Kikkoman Soy sauce 2-tbsp
1/2 tsp sugar
Warm water
This is what I'm doing. Btw, im curious too
Sorry guys been busy at work.
Here is my tempura sauce so i can help.
Tempura Sauce Recipe:(2 servings or Half cup)
Ingredients:
:1/2 cup of water
:1 tablespoon of Dashi/ Hondashi Powder Ajinamoto
( You can buy it in big grocery stores: International Section or in Cubao Farmer's Market also in local Japanese and Korean Stores as well)
:1/4 cup of mirin
:3 tablespoon of kikkoman soy sauce
:Grated ginger and radish
Procedure:
Step 1:
Disolve the Dashi/Hondashi in the warm/hot water.( Simple Dashi Stock)
Step 2:
Boil and reduce, Dashi Stock,mirin and soy sauce
Step 3:
After reducing your sauce, You xan turn it off when its boiling to much then add your grated ginger while its hot.
Upon serving you can add the grated radish.
TAKE NOTE: Use low heat fire.
Thank you!!
@@ChefNicoGarcia oh, i forgot to write the grated radish 😂 thanks for the heart thou 😆 I will try your recipe next time. Thanks 💗
Galing galing mo chef nico
So for the frying u do 2 minutes then add thin batter and let it fry another 2 minutes?
That looks yummy thanks for sharing.
This looks so pefect than "fried" version
Muchas gracias chef muy rico se ve excelente.... Gracias por compartir... Saludos desde 🇪🇸 .... Cocina con Lisel.
I will try it with my new air frier 🍤
loved the presentation and recipe , craving to try it soon :) stay connected and stay safe!
Thank you!
so good and looks delicious
The music so nice
What is the white powder you dip the shrimps into before dipping in thicker batch of batter...flour??
Yes, it is flour.
Im doing this right now. Thanks for the video
What was in the bowl before putting the shrimp into it? Was it cornstarch or flour before dipping into batter to be deep fried?
Hi, it is All Purpose flour. Thanks!
amazing video
friend
What’s hondashi and what can I substitute it with
1:37 "Start breading" -- is this flour or corn starch? Dry breading then batter dunk? Corn starch or flour?
Tried these the other day! Too too good
What flour ? Purpose flour? Look yummy i will try to cook
Sinundan ko how to mo idol. Nice
One question you deep them into the flour and then into the flour mixture? is it regular flour
I've seen no one but this fellow beat his batter into "submission." Everyone else says don't over mix and there should be lumps. Plus, when you take it out, you don't want to stack it on top of each other but a rack or towels to get rid of excess oil.
So you made an extra bowl of 1/1 dry mixture of flour and corn starch you used for the breading of the shrimp???
Good ! Sad that you didn’t show us how you prepare the shrimp to be that flat and not curve as we fried it.
Just thinly slice the back side many times with a sharp knife
Nice ! I’m going to try this . How many times can you re-use the oil? Thanks 🙏 and god bless!
Perfect so much love ❤❤❤❤❤
Thanks for sharing friend..
I like your method! new subscriber here. Thanks Chef!
Thank you! ❤️💯🙏
For a second there I thought I'd have to mix with chopsticks😂
Do you deep them into the flour and cornstarch before the liquid mix?
Magandang gawin yan sa mga resto kasi doon kumplito ang mga gamit at talagang masarap salamat sana dalawin nyo din ang chanel ko.
sarap nyan chef! thanks!
Salamat sir!
In wat does he dip the shrimps before dipping into the batter?? Is it cornstartch or flour?
waiting for the tempura sauce, chef!
Me too! Tried the tempura already. 100%
Hi, i can send you a easy recipe for a Tempura sauce. JUST DM me in my IG account: @chefnicogarcia
Hi, you can send me a DM in my IG account: @chefnicogarcia i'l give you a easy recipe for Tempura sauce. 😊
@@angelykagracecadiz9486 please can I have the sauce recipe too?
Hi! What can I substitute for hondashi? That’s super expensive here in NL 😩😅
Up
Up, alternative please if there's any... thanks
Salamat SIR 😊 it's so yummy😜
Thank you 🙏🏽 chef 👨🍳
I prepped my shrimp according to another video, but they still curled up even after reducing heat to less than 350F. Thoughts?
You have to make small cuts on the back of the prawns and this allows you to use the back of your knife and flatten them out....try this and they will not curl
wow i will try this ty
_Nice!_
Done to try this , yummy
Nice. Thank you chef.
Thank you sir! 😊
Hi ano oo ung isa? Cornstarch and flour lang din po ba yun or cornstarch lang?
Wowwwww
What will be the result without hondashi? I don't have that 😢 can i still make without it? Would it matter?
Good God, this song is awesome!
Thanks for sharing this idol. New friend here stay connected
Thank you
Paresbak nalang idol
Chef ano po yung para sa sauce thank you. Pwede din po ba yung cake flour gamitin? Thank you again
What flour you use for breading the prawn?
Same question