for all the curious people about the chef's finger. the reason he didn't get burned while dipping his fingers on the oil is because of the batter. it is the trick for them, they dip the tempura on the batter along with his fingers right ? the batter protects the finger from being fried so that's why he is not bothered by the hot oil. :)
I'm so happy finally to know the technique of frying the tempura with that technique. I have eaten a lot of tempura in Indonesia and Japan, and some of tempura were fried plain without that 'sprouts' which make it looks less appetite. Thanks for the video. Awesome!
@sannyasou1 I asked the Chef for you. He said the oil temp is pretty important (between 160C-170C). The fryer he uses has a temp control feature but most experts also use other methods to check the oil temp. For example if it is at the right level, a drop of batter into the oil will first start to sink and then rise to the top and bloom like a flower. Too hot and it won`t sink. Too cold and it won`t rise. Some use a wooden chopstick. Put the end in the oil and bubbles will form if right
Wow this is just wow....Never knew they are cooked like that to give those lovely textures the textures looked like they where dipped on Bread crumbs but they aren't! He basically splashed bits of batter to cook some of it off, then use the cooked batter as some kind of floating mechanism to rest the fish and vegetable on it then add more batter to get the already cooked batter to stick to the newly placed fish/vegetable and or add batter at the other side of the fish/vegetable. Very Educational video for cooking! and nice BGM :D
If you look closely you will see that he joins the loose pieces of the cooked batter to the main pieces to add to the crispiness of the tempura. In Japanese, this technique is called "hanatsuke" - literally, the attaching of flowers.
Hi Kaiten, can you please ask the check for the exact and detailed batter recipe please? The technique is great! But I think the right batter mix plays a big role as much as the technique. Thank you very much.
This video is super awesome. Can you use other types of flour for the batter or the dredge? What flours work better/are more traditional? Also, what kind of oil are you using?
You`re right. Mr Kikuchi is a very experienced chef and you should not try and put your fingers in hot oil at home. If you look closely you will note he has some batter on his fingers and the temp difference enables him to get away with it for a short time.
@08khimpoy The chef in this video does not add any salt, pepper or any condiment to the batter mixture but he said to tell you that you could if you wanted.
@senditn0w I am sorry for the delay on the answer. I asked the chef for you. As MHMorpheus said, many places use premixed Tempura flour but it is possible to make your own. You need egg(s), water and plain flour. Use the same volume of water as the volume of your eggs. Add sifted plain flour to your egg and water mix until you get the right consistency. Altering the water amount will change the color of the tempura. Hope this helps.
It seems like his fingers were coated with the batter mixture, which was supposedly very cold, and since he did it for less than a second each time, it was too short for his fingers to get burnt. But that's a professional skill.
For everyone asking how he put his hands in the oil, part batter, mostly experience as a chef. You build up a heat tolerance if you work with it long enough. I can handle dry heat very well to the point trays straight out of the oven no problem. Also knowing how to handle it is a big part.
The oil is probably maintained at a moderate temperate and the batter on his fingers plus the heat tolerance built up from years of experience helped too.
I have a meeting with the Chef in the next couple of weeks and I will try and get the "exact" details of the batter recipe for you. I am sorry for the delay. In the meantime have you read this response? As MHMorpheus said, many places use premixed Tempura flour but it is possible to make your own. You need egg(s), water and plain flour. Use the same volume of water as the volume of your eggs. Add sifted plain flour to your egg and water mix until you get the right consistency.
@sannyasou1 I think he is using an industrial eletric fryer. Those probably have some kind of temperature control. Using always the same temperature is not exactly necessary when you make it at home. But in a restaurant, it's handy, 'cause you can have a uniform product and estimate/calculate when doing multiple portions. P.S: I dunno if you meant it, but mazusou = looks bad! If you meant it looked good, then the word is umasou. ^^'
@KaitenSushiTV This should probably be included in all Cooking Recipe Books as a means to explain concepts to common man's liking. Excellent advice. - ありがとう ~_~
@senditn0w I think most people/restaurants in Japan just use "tempura flour", a pre-made mixture to make tempura (just add cold water). But this video is really useful: now we know how the restaurants make those extra crispy crust. Mine were always so thin. xD
It's probably because 1. he's been doing it a long time. 2. the batter is mixed with ICE COLD water, and if you notice right after his fingers touch the hot oil, he immediately swabs them in batter again. But I dunno, maybe it's magic?
Those who are asking why this man used his finger frying those, it simply because he is already trained on that job and he can already handle that kind of temperature.
there's something that looked like a beaver foot, the thing that's fanned out, what is it, I know two shrimp, a shitake, some fish and I guess squid too
Oil may be at 175c, if its colder then the tempura may become too oily. The batter usually in a very cold temperature but not freezing, this may numb the finger and insulates from getting burnt. That may be the traditional secret trade., and also the temperature difference between the batter which is cold and the hot oil may be a secret to make it crispy and delicious, oops its not secret anymore....
自分はなんちゃって調理人で、日々勉強してるんだけど、この動画の揚げ方が一番参考になった。毎日見て反復してます。
for all the curious people about the chef's finger. the reason he didn't get burned while dipping his fingers on the oil is because of the batter. it is the trick for them, they dip the tempura on the batter along with his fingers right ? the batter protects the finger from being fried so that's why he is not bothered by the hot oil. :)
華のつけ方が私が習ったつけ方と違って目から鱗でした！天カスは直ぐに綺麗に取りなさいと習ったので本当に目から鱗です！
What a stunning tempura!! It's amazing.
This chef has great technique.
見事に花の咲いた、綺麗な天ぷらですね。
この板前さんは凄い技術をお持ちです。
外国の人はほめたり感動したり心配したり配信者に向けてのコメントが多いが
日本の人は子供のような批判や自分本位のコメントばかり
日本は道徳とマナーのある国ではなかったのでしょうか？？とても参考になる素晴らしい動画と思います
hiro saku そういう日本の評価は所詮自分たちが持ち上げられたいがための過剰な評価でしかなかった。
言論の自由を盾にとって好き放題言う腐った日本人ばかりになってますよ。
でもネットやメディアでは必死に日本マンセーをしてるので、皆洗脳されてるだけです。
昔から差別意識が強かった日本人。
それが現代になっても全く成長せずに更にひねくれただけなんですよね。
この国に生まれたのが恥ずかしくなります。
Interesting technique it's just clicked it seen this before very creative I will try this method
物を入れる時に、天かすを撫でてボリューム出す手順好き。このお店の天ぷら美味しいわ。
Looks very healthy and tasty vegetables that's a variety of vegetables
I'm so happy finally to know the technique of frying the tempura with that technique. I have eaten a lot of tempura in Indonesia and Japan, and some of tempura were fried plain without that 'sprouts' which make it looks less appetite. Thanks for the video. Awesome!
@sannyasou1 I asked the Chef for you. He said the oil temp is pretty important (between 160C-170C). The fryer he uses has a temp control feature but most experts also use other methods to check the oil temp. For example if it is at the right level, a drop of batter into the oil will first start to sink and then rise to the top and bloom like a flower. Too hot and it won`t sink. Too cold and it won`t rise. Some use a wooden chopstick. Put the end in the oil and bubbles will form if right
Wow this is just wow....Never knew they are cooked like that to give those lovely textures the textures looked like they where dipped on Bread crumbs but they aren't!
He basically splashed bits of batter to cook some of it off, then use the cooked batter as some kind of floating mechanism to rest the fish and vegetable on it then add more batter to get the already cooked batter to stick to the newly placed fish/vegetable and or add batter at the other side of the fish/vegetable.
Very Educational video for cooking! and nice BGM :D
If you look closely you will see that he joins the loose pieces of the cooked batter to the main pieces to add to the crispiness of the tempura. In Japanese, this technique is called "hanatsuke" - literally, the attaching of flowers.
Very instructional video. But how did you make the batter? Also the measurements. Thank you 😁
this is still the best tempura making video !
あらかじめ天かすを作っておき、そこにネタを入れ、さらに衣を注ぎ天かすとネタを接着するんですね！参考になりました！
すごい！さすが。しかも手際がいい。天ぷら粉の分量を教えて欲しい。綺麗な色している。
出た！花揚げ！これが本物の花が咲いた天ぷらです。
Hi Kaiten, can you please ask the check for the exact and detailed batter recipe please? The technique is great! But I think the right batter mix plays a big role as much as the technique. Thank you very much.
Very interesting and instructive. ありがとうございます
There's something really compelling about these videos. I can't stop watching them and it's making me hungry! =( The food looks just too good.
that's an interesting way to put flakes in tempura! i'll try that in my work! thanks!
Made this... fried shrimps, egg plant, squid and FOUR FINGERS,,, yummy
いいね。この職人さんは、天ぷらの名人。衣の感じがVERY GOOD！
下手な人はこういう感じの衣に仕上げられないから。大変参考になりました。
すげぇ・・・
手で揚げてる・・・
指の天ぷら🖐️
素晴らしい。動作が流れるよう。
This video is super awesome. Can you use other types of flour for the batter or the dredge? What flours work better/are more traditional? Also, what kind of oil are you using?
Great video and awesome chef! Thanks for posting this. Will have a go with the batter recipe but will pass on the finger oil dipping X-D.
very nice tempura
perfect crunch
have watched several vids on tempura and this guy is the first to really seem to know what the hell he is doing.... fn awesome job
This video has opened my eyes as to how to make crispy, flaky tempura! Thank you so much!
So beautiful showing!
I AM A JAPANESE FOOD LOVER, THANKS FOR THIS VIDEO
Great Video. I here by dub thee 'Sir Leather Hands'. Shows that you have paid some dues on that fryer. Very beautiful looking food, Thank you.
とても参考になりました
ありがとうございます
You`re right. Mr Kikuchi is a very experienced chef and you should not try and put your fingers in hot oil at home. If you look closely you will note he has some batter on his fingers and the temp difference enables him to get away with it for a short time.
Just beautiful....素晴らしいです....!
@08khimpoy The chef in this video does not add any salt, pepper or any condiment to the batter mixture but he said to tell you that you could if you wanted.
@senditn0w I am sorry for the delay on the answer. I asked the chef for you. As MHMorpheus said, many places use premixed Tempura flour but it is possible to make your own. You need egg(s), water and plain flour. Use the same volume of water as the volume of your eggs. Add sifted plain flour to your egg and water mix until you get the right consistency. Altering the water amount will change the color of the tempura. Hope this helps.
It seems like his fingers were coated with the batter mixture, which was supposedly very cold, and since he did it for less than a second each time, it was too short for his fingers to get burnt. But that's a professional skill.
Delicious looking.
まさに、理想の天ぷらだ。
I learned a lot from watching this video. Thanks Kaiten
For everyone asking how he put his hands in the oil, part batter, mostly experience as a chef. You build up a heat tolerance if you work with it long enough. I can handle dry heat very well to the point trays straight out of the oven no problem. Also knowing how to handle it is a big part.
what is the ingredients of your tempura batter? Did you use all purpose flour or cake flour? Thank you!
I have seen many others making tempura but I think this is the one which i was lookin for :) Crispy yet moist ^^
いちじくとしし唐が取れたのでこの揚げ方で揚げてみます。BGMが謎だったけどおいしそう！
それはとてもおいしいです
The song is Jungle Heart by Medwyn Goodall. It should be available for purchase on itunes or eMusic
does the tenpura mix protect you from the hot oil? that was amazing, and looks so tasty
I like tha flakes on mizo soup yumii!!
@KaitenSushiTV How can you dip your hands in the oil? Is it because the batter is ice cold or you just have a special resistance over the years?
The oil is probably maintained at a moderate temperate and the batter on his fingers plus the heat tolerance built up from years of experience helped too.
The oil is canola with a little sesame seed oil added. I am still looking into the flour question. Was there a particular flour you had in mind?
Konichiwa I need tempura batter recipe please send it Arigato. 🙏
Hi, did you use all purpose flour or cake flour to the batter?
This makes me feel more respect for the guys working in Chinese places, even the ones that aren't gorme.
hes japanese
and Tempura is also japanese.
classic jim bob.
whatever fuck off, last time i try to say something nice.
jim bob lol they're not saying anything bad. They're just correcting.
@KaitenSushiTV did he add any salt or pepper or any condiment to the batter mixture?
how do you make the batter?
I'm a korean. It.s a fantastic! Can I learn it from you. I'll pay enough.
what kind of shrimp is that?
cuz shrimps that i buy from costco are usually short and thick
Wooow awesome .. u r so great.
Can you please tell me the name of the song and cd it's on ? Great choice!
I have a meeting with the Chef in the next couple of weeks and I will try and get the "exact" details of the batter recipe for you. I am sorry for the delay. In the meantime have you read this response? As MHMorpheus said, many places use premixed Tempura flour but it is possible to make your own. You need egg(s), water and plain flour. Use the same volume of water as the volume of your eggs. Add sifted plain flour to your egg and water mix until you get the right consistency.
油に手入れるってすげえな
しらんのか？そこそこの職人とかはほとんどの人やれるんだよ？良いところ食べに行ったことないんだろ？
ファブル佐藤 食べに行ったことないとか関係なくすごいやろ
@@からあげ-f6f 凄い物は凄い
ファブル佐藤 行ったことなかったらなんなの？笑笑
how come you also put a bunch of the tempura batter in the oil? other than the food.
Did you ever find out the ratio on the tempura batter mix and what kind of flour was used as a dredge?
i am from Indonesia tempura is good
what is the difference in flavor between using potato starch, mochiko, tapioca flour or corn starch?
와우 엄청난 스킬이네요 ㅋ 기름속에서 튀겨지고있는 튀김을 손으로 거침없이 밀어내고 ㅋ 갓핸드! ㅋ
あああーーー！あの衣って、こういう事だったんですか？！家庭ではどうやれば良いんだろう？私は上からトロー、と垂らしてましたが、うまくいきませんでした。そうか、なるほど。今度やってみよう。しかし、日本人って、スゴいなー。
うまそー
@sannyasou1
I think he is using an industrial eletric fryer. Those probably have some kind of temperature control.
Using always the same temperature is not exactly necessary when you make it at home. But in a restaurant, it's handy, 'cause you can have a uniform product and estimate/calculate when doing multiple portions.
P.S: I dunno if you meant it, but mazusou = looks bad! If you meant it looked good, then the word is umasou. ^^'
What is in the batter......????
@KaitenSushiTV This should probably be included in all Cooking Recipe Books as a means to explain concepts to common man's liking. Excellent advice.
- ありがとう ~_~
@senditn0w
I think most people/restaurants in Japan just use "tempura flour", a pre-made mixture to make tempura (just add cold water).
But this video is really useful: now we know how the restaurants make those extra crispy crust. Mine were always so thin. xD
How do you control oil temp?
You are using flyer,I think you can't control temp.
mazusou.
It's probably because 1. he's been doing it a long time. 2. the batter is mixed with ICE COLD water, and if you notice right after his fingers touch the hot oil, he immediately swabs them in batter again. But I dunno, maybe it's magic?
Stunning by that pure oil！Holy ！
can you please add the tempora recipe? there are so many out there
AWESOME TEMPURA !!!!!
I love you chef!! 👍
i think his hand was already cooked... may I taste? lolz
i want know exact recipe
Always same temp ? is it important ？
*Bows to chef* No way I'm putting my fingers in hot oil. So much admiration now tho.
Those who are asking why this man used his finger frying those, it simply because he is already trained on that job and he can already handle that kind of temperature.
Wow... and his fingers tauching the hot oil???
nice job
手指頭好像
不怕熱油？
omg! how come he doesn't burn his fingers!!! what a master!
かなり花を咲かせるんですね
there's something that looked like a beaver foot, the thing that's fanned out, what is it, I know two shrimp, a shitake, some fish and I guess squid too
+Jonathan Michelin it's eggplant.
Thank you
I think it was a otter foot.
美味しそう( ^)o(^ )
コロモたっぷりはさっくりしてていいですね
天丼などに向いているかも 塩をつけて食べるには脂っこすぎるかも、と思いました
好みですかね、私は好きですよー
Anakin once asked "Is it possible to learn this power ?" I've never found a most appropriate time to use this sentence than with this video.
AMAZING!
こうするのか、でも素人は火傷しそう。 高級店の天ぷらには見えないけど安い食材で見栄えの有る楽しさが良いです。
店がとても忙しい時でもこんな風にしていたのでは、やってられないので、大型のてんぷら店では、Ｆｌｙｅｒを２台（一台２つ付き）を持っているはずです。毎分４－５人も入る店ではコレでは対応難しいかも。土曜･日曜の午後なんか、もちろん衣だけは新鮮が一番なのでたんびたんび作るしかないが、多忙な店より
s kontani そうなんですよ！ ゆっくり綺麗な油で揚げるのは簡単です。 忙しい時なんてもう…でも頑張らないとですね！
Good to eat
MUST TRY..... THE GREEN TEA SALT
Oil may be at 175c, if its colder then the tempura may become too oily. The batter usually in a very cold temperature but not freezing, this may numb the finger and insulates from getting burnt. That may be the traditional secret trade., and also the temperature difference between the batter which is cold and the hot oil may be a secret to make it crispy and delicious, oops its not secret anymore....
@sannyasou1 当店では業務用の機器（フライヤー）を使用しており、油の温度調節には、自動温度調節の機能がついております。
食材を入れることにより、一時温度は若干下がりますが、自動温度調節機能により一定の温度が維持され、美味しさを損なうことなく調理することが出来ます。
KaitenSushiTV 注文が沢山入っててめちゃくちゃ忙しい時の天ぷらの揚げ方も見てみたいです。
👍油都触到手了！
+胡力挺 當你隻手沾滿了天婦羅漿，有半秒時間不怕油