Thank you for watching. I made a video of vegetable tempura (shimeji mushroom, pumpkin, lotus root) and homemade tempura batter. The tempura batter is finished in a recipe without eggs. It's easy because you can make it in a small amount! I hope this helps you (´ ▽ ` *)!
@katarinajaeger3423
Жыл бұрын
Thank you so much. I look forward to making this version.
@ririsj1100
Жыл бұрын
I just tried it and it turned out amazing. My guest and my husband love it. I made only shrimp tempura. She said to my husband that usually she's not really to shrimps but the way I made it changed her mind 😁 Thanks for your recipe 🙏🙏
@harumarecipe
Жыл бұрын
Thank you very much for your very nice comment! Arigato! \(*´▽`*)/
@hiitsmemaulida913
Жыл бұрын
this is the most successful tempura batter recipe i’ve tried. substituting egg to mayonnaise is genius
@harumarecipe
Жыл бұрын
Arigato! \(*´▽`*)/
@ilonarechlin5305
3 жыл бұрын
this looks so good, actually, all your dishes look wonderful, I have tried 2 recipes and they turned out great with your exact instructions! thank you very much for showing us.
@harumarecipe
3 жыл бұрын
Thanks for the lovely comment(´▽`*)!
@abee8405
Жыл бұрын
Thank you so much!
@harumarecipe
Жыл бұрын
Arigato! (*´▽`*)
@qifgt
Жыл бұрын
Yhyy i was happy finnaly find tempura with nonegg(im deadly allergic to egg) then daamn mayonnaise attack. Best substitute to egg/mayo?
@harumarecipe
Жыл бұрын
If you can't use eggs and mayonnaise, you can make it without eggs! You can make it with just water and cake flour. (difficult to make) (*´▽`*)
@dhruvmaniar
21 күн бұрын
What was the flour used? Thank you!
@harumarecipe
20 күн бұрын
・Flour : 50g *The flour I use is "less than 8.5% protein".So it's a good idea to use "cake flour" (´ ▽ ` *)
@dhruvmaniar
20 күн бұрын
@@harumarecipe Thank you for the response :) I meant to ask if this was wheat, refined wheat, rice, or corn or a combination of some of these (and in which ratio)? I hope it's not too much of a bother :)
@harumarecipe
20 күн бұрын
konnichiwa! I use refined wheat. \(*´▽`*)/
@dunoanuno9300
Жыл бұрын
Can I ask you why you put ice into the mix?
@harumarecipe
Жыл бұрын
Konnichiwa!(´▽`*) Thank you for your comment. Even if you do not chill the eggs and flour first, you can use cold water (about 2°C~5°C) chilled in the refrigerator when making tempura batter to make tempura immediately. To cool tempura batter. Or the purpose of putting ice. I do this at the restaurant where I work. 「Reason.」 The reason why we do it is to minimize the gluten. If gluten is released, the batter loses its crunchiness. You don't need to add ice, but if you refrigerate it enough, you can use it as it is. In other words. I add ice to make it crispy. I hope this helps! Thank you(´▽`*)
@spearlightknight1714
2 жыл бұрын
I see some tempura batter doesn't use eggs. Just cold water and flour. May I know what is the difference?
@harumarecipe
2 жыл бұрын
Konnichiwa-!(´▽`*) Since the tempura in this video is made in small quantities for 1-2 servings, I made the tempura batter without eggs. Mayonnaise is used instead of eggs. (This is because using eggs makes for a larger quantity.) Please refer to here for Tempura Batter with Eggs. kzitem.info/news/bejne/tpyNsqGvmmplZH4 Tempura batter made with mayonnaise is a common method used in Japanese households when making small quantities. For smaller quantities, mayonnaise can be substituted and still have the same effect as egg-based tempura. I hope this helps! Thank you(´▽`*)
@spearlightknight1714
2 жыл бұрын
@@harumarecipe thank you for the detailed explanation =) Can I know why some tempura batter don't use eggs or mayonnaise? They only use flour and cold water.
@harumarecipe
2 жыл бұрын
Konnichiwa!(*´▽`*) I checked the tempura batter that does not use eggs. Certainly, I saw some people making tempura without using eggs. And I didn't use mayonnaise either. I didn't know either, so I also searched in detail on various homepages of Japanese cuisine. If you don't use the eggs as a tempura batter, ・ Tempura with no umami or richness. ・ The batter will be heavy and sticky. ・ Batter is easy to peel off. Etc. were written. When I asked the Japanese chefs at my workplace, they said that they didn't know about tempura batter that didn't use eggs. So everyone said, "Maybe it's a Tonkatsu batter?" Maybe Batters such as Tonkatsu and Ebi fry (fried shrimp) sometimes do not use eggs, so maybe some people misunderstand that and tempura? It was that. * Of course, eggs are also used for Tonkatsu batter. However, when you want to make it easily, or when you use it for lunch boxes, you may want to dissolve the flour in water, add bread crumbs, and fry it in oil. The result I checked was like this. I hope you find this helpful.(*´▽`*)
@spearlightknight1714
2 жыл бұрын
@@harumarecipe whoaaa, thank you so so much for this detailed explanation! 🙏This is the best reply ever! Sorry for the trouble you went through to get these answers. Yes I tried batter without eggs but it didn't taste good, it also tasted bland AND the batter was heavy and sticky! I love tempura and always have to eat at restaurants haha so I wanted to learn to make it at home, honestly, I always failed making food with batter haha even though it looks easy 😂. I will definitely try out the way you make tempura! I also like how u came up with the idea to used mayonnaise when it is only for 1 person. Seriously, thank you for such great tips!!
@harumarecipe
2 жыл бұрын
Arigato-(*´▽`*)!!
@bosoyuki4895
Жыл бұрын
I noticed you didn’t use any panko is this another way or the true way
@harumarecipe
Жыл бұрын
Konnichiwa! Panko (Breadcrumbs) are used for Tonkatsu (Pork cutlets), Kushikatsu (Deep-fried skewered meat and vegetables), and Japanese croquettes. I don't use panko for tempura. I work in a Japanese restaurant in Tokyo. This is the true way to make tempura. Thanks for your comment.(*´▽`*)/
@bosoyuki4895
Жыл бұрын
@@harumarecipe thank you so much for your comment and I just wasn’t sure as here in America they sometimes use it and that’s why I had to ask
@Despotic_Waffle
Жыл бұрын
@@bosoyuki4895 probably American pallet is accustom to extra crunchyness.
@katarinajaeger3423
Жыл бұрын
Mayonnaise is made with eggs. This is not a solution for those who have an allergy to eggs.Otherwise the video is great!
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