Thank you for watching! I made a video of vegetable tempura [eggplant, bell pepper, shimeji mushroom]. I work at a Japanese soba & udon restaurant. I make a lot of tempura every day, so it's my specialty. This is a simple way to make tempura that you can make from a small amount at home. I hope this helps you(´▽｀*)
Wow... :) This is the best video I have seen tonight. I am trying to Learn Tempura so that I can cook beautiful vegetables for my family. Thank You so much. My adult children are vegetarians, and my elderly parents are very health conscious. Your video makes this food look DELICIOUS :)......I am excited to try this for us all. 20,000 likes for you....
Konnichiwa! (*^_^*)/ This is the action of eggs and mayonnaise. Eggs are used as an adhesive to attach ingredients, but they are also used to prevent ingredients such as meat, fish, and vegetables from becoming dry due to excessive moisture loss, and to make the finish of tempura batter crispy. Eggs are used in mayonnaise, so you can expect the same effect. [The following is a supplement.] Generally, tempura batter uses eggs. (Tempura restaurants, Japanese restaurants, cooking schools, recipe books, etc.) However, if you use one egg to make tempura batter, the amount is so large that you end up making dozens of tempura. ▼Tempura batter recipe using one egg. ruclips.net/video/UfWLmya841I/видео.html So, in Japanese home cooking, a small amount of mayonnaise is often used to make tempura for a family of 2 to 4 people or for bento lunches, instead of eggs. Arigato! (*´▽｀*)
Thank you very much! You are very smart I have lots of questions about cooking why you need what? So it’s so good to know. Cause someone also said and I also thought when you make deep fried food egg contain fat (egg yolk) make deep frying food batter make it less crispy? So I often don’t use as well. It’s all slightly different but I also think all the deep frying food has same or similar Method to cook. Thanks :) 🙏
![[Haruma Recipe]Japanese Food Recipes in English](http://yt3.ggpht.com/ytc/AIdro_l3izDaTUlfP8OKAax3W23S0u3UppV6AhoNGOThdyKDCA=s48-c-k-c0x00ffffff-no-rj)
![How to make Vegetable tempura & Tempura batter without egg made at home[shimeji, pumpkin,lotus root]](http://i.ytimg.com/vi/_k9APk3e-gI/mqdefault.jpg)
Thank you for watching!
I made a video of vegetable tempura [eggplant, bell pepper, shimeji mushroom].
I work at a Japanese soba & udon restaurant.
I make a lot of tempura every day, so it's my specialty.
This is a simple way to make tempura that you can make from a small amount at home.
I hope this helps you(´▽｀*)
So good I see you do know! Thanks again! ♥
Thank you, Mr. Professional!
Arigato! (*´▽｀*)/
Thank you for sharing. My new favorite Japanese cooking channel!
Thank you for sharing the recipe, eager to try 😋😋
Wow... :) This is the best video I have seen tonight. I am trying to Learn Tempura so that I can cook beautiful vegetables for my family. Thank You so much. My adult children are vegetarians, and my elderly parents are very health conscious. Your video makes this food look DELICIOUS :)......I am excited to try this for us all. 20,000 likes for you....
Arigato-(´▽｀*)!!
Thank you!
Arigato! (*´▽｀*)/
"A little sesame oil"
*GLUG GLUG*
thats how you know the chef knows whats up and and whats down 😉
When you say sam effect mayonnaise and egg what effect is it? Is this for colour or what?
Konnichiwa! (*^_^*)/
This is the action of eggs and mayonnaise.
Eggs are used as an adhesive to attach ingredients, but they are also used to prevent ingredients such as meat, fish, and vegetables from becoming dry due to excessive moisture loss, and to make the finish of tempura batter crispy.
Eggs are used in mayonnaise, so you can expect the same effect.
[The following is a supplement.]
Generally, tempura batter uses eggs.
(Tempura restaurants, Japanese restaurants, cooking schools, recipe books, etc.)
However, if you use one egg to make tempura batter, the amount is so large that you end up making dozens of tempura.
▼Tempura batter recipe using one egg.
ruclips.net/video/UfWLmya841I/видео.html
So, in Japanese home cooking, a small amount of mayonnaise is often used to make tempura for a family of 2 to 4 people or for bento lunches, instead of eggs.
Arigato! (*´▽｀*)
Thank you very much! You are very smart I have lots of questions about cooking why you need what? So it’s so good to know.
Cause someone also said and I also thought when you make deep fried food egg contain fat (egg yolk) make deep frying food batter make it less crispy? So I often don’t use as well.
It’s all slightly different but I also think all the deep frying food has same or similar Method to cook.
Thanks :) 🙏
try make Banana Tempura
Thank you for your comment! \(*´▽｀*)/