Josh: My name's Joshua B. Weissman Us: What does the B stand for? Josh: B-roll…

My wife’s boyfriend is making this for me when I come back from school hooray

My girlfriend is going to love me for this! Thanks Joshua another great vid

He didn’t even say ‘cwispy’ once. Cmon Josh, what are you playing at?

@Joshua Weissman- Pro Tip: Save that Kombu, dry it off and deep fry it for about 45-60 seconds. You'll end up with a garnish that is as tasty as the tempura.

Pro tip: save those tempura crumbs for Takoyaki. Tempura crumbs are typically added in the batter!

Tip: do not throw away those flakes you skimmed from the oil. They are called _tenkasu_ and can be used in many dishes including okonomiyaki and takoyaki to dramatically enhance the texture.

I made Tempura today and decided to revisit your video. I'm astonished by how many details you've got right! The only two things I would do differently are using cake flour instead of all-purpose flour and using more dashi and less soy sauce and mirin for the dipping sauce, both to create a lighter texture/flavor. I'm truly impressed.

Joshua Weissman: While cooking dont do that, it's dangerous. Me: What kind of danger? Joshua Weissman: BIG DANGER.

Josh: how to make tempura Tasty: *triggred* Tasty: (8 hours later) TEMPURA!

I love Tempura shrimp! Not many restaurants serve the real stuff anymore! Good that there are recipes to make them at home!

Since you mentioned you work in a Japanese restaurant, I really want a video of you making Buta No Kakuni (Japanese braised pork belly). I feel like your explanation is soooo much simpler to follow than all the other cooking shows on KZfaq!

Damn. Why did my shrimp allergy have to pop up this year? :,( This looks phenomenal!

This channel is becoming my new favourite culinary channel. The cinematics and the more technique focused videos. Awesome.

Joshua gives me the confidence to cook rather than being intimidated by it

Made this tonight for dinner and my husband sent a picture to his parents, lol. Best wife award :P I stuck wooden skewers through groups of 3 smaller, peeled shrimp w/ tails removed to make 'big' shrimp. Seemed to work pretty well - Looked like shrimp tempura at a restaurant & was delish!!

I was a subscriber of yours since 50k and my first thoughts were "why is your channel soooo underrated and not on trending?" Happy to see that you are about get 250k subs.

You can also use a bamboo skewer to keep the prawns straight and remove them after cooking. But I like the idea of adding more surface area with the light scoring. Excellent job once again.

It took me about 2 years to get this right attempting it about once a month. Finally got it right. I like simple Japanese mayo on them. Kewpie Mayonnaise is very good and Amazon has it.

This is the best tempura recipe I have ever seen in my life. Nothing is better than! It literally changed my life.

But why did my heart get super excited when I got the new video notification 😂😂

God it's like 1am and you're making me hungry

Never knew I needed a B-Roll in my life, at the end of every video, but now I do and I can't live without it

I really feel like Josh gives the BEST hugs 😍😍😍

Joshua: Invites me to his dinner party Me: Gets out of the cabinet

Hay, I’m just wondering what restaurant do you work in?

I like how peaceful and soothing this B-Roll was. It's 5AM and I'm hungry though.

I'm genuinely happy you are alive, you have changed my family's life

The b-roll sounds like the most delicious thing in this channel

I love shrimp tempura, but more better, I love white rice mixed with the tempura flakes, soy sauce, and shichimi red pepper. Evil good.

Hello from France. This is the most beautiful video I’ve ever seen for shrimps recipe. At first i want to look and then make tempura. When i finished watching, i decide to order some. 😅

I found your channel a few hours ago and I can't get enough I actually love you wow

Ohhhh my mouth is watering. This is going on the menu this coming Friday, accompanied with a cold beer or two. I've usually butterflied my prawns, thinking it creates more surface area to capture more dipping sauce, what do you think?

I love fried shrimp, but I’ve never had shrimp tempura. It looks super delicious!!

Dude ur cooking is artistry

Shrimp tempura is amazzing with two Z's. Love it.

You have a gift for making food look so classy, inviting, and beautiful

Tea is "cha" in japan so I guess you just made 12 minute kombu-cha

Hi Joshua, I liked your video on Tempura. My own dipping sauce is delicious and consists of 1/2 cup Soy Sauce, 1/2 cup Sake, mixed together. Then say 1/2 cup of grated radish, 1/2 cup of grated ginger and mixed together. Now put the grated radish and ginger into the sauce and stir well. Leave in the fridge for a couple of hours, then it is ready to start dipping your tempura.

I watch your video's when I'm having a bad day. Just to relax xD

My mouth is watering from just watching this 😋 I want to make this too, thanks for the video :3

You should be a master chef judge

I made this yesterday and it was soo good!! I substituted the carbonated water for just water and added some salt to the batter as well, but the end result was amazing!!

Josh, I made a bagels party, based on your video. It was magicaly delicious, the only missing ingredient was you! You are part of our kitchen! Hahaha

I love your videos. Best regards from germany

me watching this with my one dollar microwave rice: ooh such technique i’ll definitely remember that 👁👄👁

Shrimp, along with trout and salmon, are some of my favorite meats EVER

If you would make choux pastry, creme patissiere (they're both versatile) & a Austria Windtorte. These aren't difficult, the latter is only a bit time consuming but will show how to make both Swiss & Italian meringue, both can also be used in multiple ways. These are things Americans shouldn't be afraid of making & they expand versatility. I'm really glad I found your channel & have thoroughly enjoyed watching!!!

I can’t wait to make this for my girlfriends husband when he gets home thanks for recipe 😊 🙏

Joshua: how to make classic shrimp tempura at home Tasty: how to make tempura at home Tasty: a content farm coincedence? I THINK NOT

I swear this guy has the best recipes

I love this one since I was a kid in elementary school in vietnam and another but the Tokyo style was the best of all because it went through two step process just making the flour

I can hear the complaint now (and thanks later), but you missed an opportunity. Save those drained batter bits you scooped out and drop them in so miso or other broth soup. Oh, yeah!

Bruh. Why am i watching this 1am in the morning. BRUH.

I’m so proud of you!! An american who can differentiate between a prawn and a shrimp!

This chanel is a gem.

I need to stop watching these when I only have coffee in my pantry

The skimmed, fried-batter flakes can be sprinkled on miso soup, right?

I like how he made this video under 10 minutes unlike other KZfaqrs who stretch their videos to 10 minutes

I love your videos , and randomly krew was a guest , that made my day thank u

Most other places: Shrimp Australia: P r a w n

Me: **is allergic to shrimp** Also me **hmMmm look tasty**

Thank you for showing us how to uncurl the shrimp!! Perfect tutorial 💕 どうも有難う御座いました!!!!!!

I love how you do your videos, I have so many recipes saved in my playlist. 😄

Hmmmmm, it just so happens, Tasty makes a video on how to make a tempura about 8 hours after this video was posted 🤔

Double-Dip your shrimp into my sauce, daddy

I started watching your videos on the sofa but you’ve inspired to to learn how to cook. Thank you.

Pure class.

WHOS FROM 2024 ✋🤠

If I could upvote twice for metric, I would

I’m severely allergic to shrimp but I like your channel so much, I couldn’t not watch.

you are a great editor and a great chef. thanks alot for doin this for us.

At 4:44 to 4:46 at the end of the second you hear him say “one ata” he was tryna say one at a time. Joshua why’d you cut it

“Smash that like button”, now I have to cause of how you reacted. Keep doing this, and eventually it will become natural, lol.

No man can make me drool as much as the food josh makes

Thank God, you started a KZfaq channel! Josh, you are highly appreciated around here. Just know that :) xoxo

Excuse me but please tell my butler to have my fish monger do this for me

3:45 "just so you can moniTURE the temperature" joshua I-

I love how clear and high quality the B roll is 😃

The tempura flakes are SO GOOD with udon and takoyaki. I always keep them n freeze them. Throw them in everything

Bruh the audio before 1:12 is whack, waaaayyy higher and echoey, please fix that I love you

"Tiny whisk until homogenous"

Yummy.. I love Portuguese food! Tempura is awesome❤️❤️ So happy that the Japanese “perfected” it🤤🤤🤤

Mmm b-roll and chill lo-fi...thats the stuff

1st comment 🎉

Who else thought it was fried chicken when they looked at the picture?

Just made your cured egg yolks recipe, and I really liked it!

I can’t believe I took so long to come across this channel?! It’s just brilliant.xx

I don't like shrimp and yet this is making me hungry. Congrats.

Best creator on KZfaq

Well done! Adding the frier crumbs to the batter for more crunchy volume sounds good. Gonna give this one a try tonight. Bought a pound of 13-15 head on whiteleg shrimp from the Asian grocer and can hardly wait to start cooking. Can't get the black tiger prawns that haven't been split (easy-peel) and soaked.

What an absolute unit. The shrimp that I get at the market or supermarket are usually half this size.

thanks josh! my daughter and I plan to use this for Sushi

Oh dang, the thumbnail alone makes me extremely hungry

Joshua.... Could you do Shrimp & Grits soon..? Please...! O.M.G...! Now I want some... 😋

I just made this tonight and it was great! I just used hondashi instead of making my own broth for the sauce.

Tempura Shrimp is DELICIOUS!!!

That’s coo I’m eating a shaggy roll as I watch this video.

Another classic B-roll intro - Love it!!

I'm the only one who gets excited when the notification arrives?