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. :)
This video has opened my eyes as to how to make crispy, flaky tempura! Thank you so much!
@iggieviray11 жыл бұрын
that's an interesting way to put flakes in tempura! i'll try that in my work! thanks!
@Adelwin179 жыл бұрын
very nice tempura perfect crunch
@lgnfve7 жыл бұрын
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
@leinaddf11 жыл бұрын
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.
@user-fm6pr4cl2f11 жыл бұрын
すごい
@wilfredodichoso704311 жыл бұрын
I AM A JAPANESE FOOD LOVER, THANKS FOR THIS VIDEO
@yamutya11112 жыл бұрын
出た!花揚げ!これが本物の花が咲いた天ぷらです。
@AirmanMarc51311 жыл бұрын
AMAZING!
@y2008yuan9 жыл бұрын
So beautiful showing!
@KaitenSushiTV11 жыл бұрын
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.
@tams80512 жыл бұрын
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.
@teriyakipuppy12 жыл бұрын
I learned a lot from watching this video. Thanks Kaiten
@elnywidjaja988511 жыл бұрын
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!
@ccmei8511 жыл бұрын
AWESOME TEMPURA !!!!!
@MoniWooOOooooOOOOOOW11 жыл бұрын
I like tha flakes on mizo soup yumii!!
@louiecornago64339 жыл бұрын
Very instructional video. But how did you make the batter? Also the measurements. Thank you 😁
@canmeh8 жыл бұрын
this is still the best tempura making video !
@annaandminami773 жыл бұрын
Looks very healthy and tasty vegetables that's a variety of vegetables
@raymondcattell81168 жыл бұрын
Stunning by that pure oil!Holy !
@HEALTHEWORLD777774 жыл бұрын
まさに、理想の天ぷらだ。
@T.K.99 жыл бұрын
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
@xxbr0kenangel11 жыл бұрын
I have seen many others making tempura but I think this is the one which i was lookin for :) Crispy yet moist ^^
@ojsimps7012 жыл бұрын
Interesting technique it's just clicked it seen this before very creative I will try this method
@zihanfirdaus81666 жыл бұрын
Wooow awesome .. u r so great.
@KaitenSushiTV13 жыл бұрын
@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
@kornholigo12 жыл бұрын
Made this... fried shrimps, egg plant, squid and FOUR FINGERS,,, yummy
@popura002510 жыл бұрын
すげぇ・・・ 手で揚げてる・・・
@satomon4 жыл бұрын
指の天ぷら🖐️
@vittorioveltri79296 жыл бұрын
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.
@7even2wo Жыл бұрын
うまそー
@krizzia23232310 жыл бұрын
I love you chef!! 👍
@vegetto202411 жыл бұрын
does the tenpura mix protect you from the hot oil? that was amazing, and looks so tasty
@Ncuz_127 жыл бұрын
i am from Indonesia tempura is good
@MsRoadtoRiches5 жыл бұрын
*Bows to chef* No way I'm putting my fingers in hot oil. So much admiration now tho.
@megumi45173 жыл бұрын
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。
@dizziechef95022 жыл бұрын
Delicious looking.
@electrobeat12312 жыл бұрын
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?
@bubbaman1910 жыл бұрын
This makes me feel more respect for the guys working in Chinese places, even the ones that aren't gorme.
@rcd394510 жыл бұрын
hes japanese
@DMTHOTH10 жыл бұрын
and Tempura is also japanese.
@yungb2547 жыл бұрын
classic jim bob.
@bubbaman197 жыл бұрын
whatever fuck off, last time i try to say something nice.
@user-zo1uc6yt9t6 жыл бұрын
jim bob lol they're not saying anything bad. They're just correcting.
@peepreviewer39506 жыл бұрын
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.
@sashimi28595 жыл бұрын
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!
@queenofthewok9 жыл бұрын
Good to eat
@runjung89610 жыл бұрын
เทพมาก
@dleifmon11 жыл бұрын
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.
@takeiteaaazy12 жыл бұрын
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.
@user-hq3mp1ob5o9 жыл бұрын
油に手入れるってすげえな
@user-sb3fx4nq9l5 жыл бұрын
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?
@user-pk8zf4kn7y5 жыл бұрын
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
@user-sb3fx4nq9l5 жыл бұрын
@@user-pk8zf4kn7y 凄い物は凄い
@user-vp3mx9ik9j4 жыл бұрын
ファブル佐藤 行ったことなかったらなんなの?笑笑
@user-hu1oc6uk8d5 жыл бұрын
天かすを無駄にしない精神が凄い
@suoutatsuya755 жыл бұрын
와우 엄청난 스킬이네요 ㅋ 기름속에서 튀겨지고있는 튀김을 손으로 거침없이 밀어내고 ㅋ 갓핸드! ㅋ
@karenliu70196 жыл бұрын
nice job
@KaitenSushiTV12 жыл бұрын
The song is Jungle Heart by Medwyn Goodall. It should be available for purchase on itunes or eMusic
@kholdstare9012 жыл бұрын
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.
@4uh6949 жыл бұрын
👍油都触到手了!
@winningeleven00288 жыл бұрын
+胡力挺 當你隻手沾滿了天婦羅漿,有半秒時間不怕油
@seonghomoon12948 жыл бұрын
i want know exact recipe
@calvinbrian12548 жыл бұрын
i think his hand was already cooked... may I taste? lolz
@lsdisgoodable13 жыл бұрын
すげー
@mergownandsy11 жыл бұрын
MUST TRY..... THE GREEN TEA SALT
@Raella9411 жыл бұрын
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.
@stupidting68558 жыл бұрын
His finger seems loss temperature sensor HAHA
@intothewrx5 жыл бұрын
he looks legit
@KaitenSushiTV12 жыл бұрын
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.
@user-be1ie9qf9e Жыл бұрын
장인~
@Syrephine12 жыл бұрын
Did you ever find out the ratio on the tempura batter mix and what kind of flour was used as a dredge?
@nozty12 жыл бұрын
@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?
can you please add the tempora recipe? there are so many out there
@mrearlygold12 жыл бұрын
Can you please tell me the name of the song and cd it's on ? Great choice!
@realessence12 жыл бұрын
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.
@wazzee12 жыл бұрын
@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 ~_~
@DoublePChannel7711 жыл бұрын
I'm hungry >w< hahaha
@08khimpoy12 жыл бұрын
@KaitenSushiTV did he add any salt or pepper or any condiment to the batter mixture?
@Nunofyourbusinesses8 жыл бұрын
OMG his fingers were in the 170 degree oil!!!!
@electrobeat12312 жыл бұрын
what is the difference in flavor between using potato starch, mochiko, tapioca flour or corn starch?
@HokkaidoKID11 жыл бұрын
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?
@KaitenSushiTV12 жыл бұрын
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.
@user-bd5tb7xm8s7 жыл бұрын
油って思ったより熱くないんだね!こんどやってみよ
@yamutya11117 жыл бұрын
確実に火傷すると思うw
@bighed2311 жыл бұрын
how come you also put a bunch of the tempura batter in the oil? other than the food.
@MiSsMaCy10 жыл бұрын
What is in the batter......????
@jufgom12 жыл бұрын
omg! how come he doesn't burn his fingers!!! what a master!
@KaitenSushiTV12 жыл бұрын
@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.
@ExtremezRice12 жыл бұрын
what kind of shrimp is that? cuz shrimps that i buy from costco are usually short and thick
@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.