This is the season when you want to eat tempura, such as toshikoshi soba and New Year's dishes! We will show you how to make delicious tempura that stays crunchy even when it cools down! How to make regular tempura batter ☟ ★ A chef will teach you! Tempura does not taste good just by dipping it in tempura batter and deep frying it! [With a little extra tips, you can make surprisingly delicious tempura! ] URL→ • A chef will teach you! Tempura does not taste good just by dipping it in tempura batter and deep frying it! [... Taught by a Chef! Once you learn this, you'll use it forever! [Foolproof Guide to Making Perfect Kakiage!] Deliciously crispy, even when cold! This time of year, when you're craving kakiage for New Year's soba or other holiday dishes! I'll show you how to make delicious kakiage with a crispy, crunchy texture that stays even when it cools down! ★Please check the description for detailed instructions on how to make it and points to note☟ ★This channel provides recipes that everyone will enjoy, as well as tips on how to make food, with detailed explanations! ★If you like this video, please subscribe to the channel and click the like button! ★The detailed instructions and tips are listed in the description, so please check it out. ☟ ★On this channel, we share recipes you'll love and cooking tips, all with detailed explanations to help you make delicious meals! ★If you enjoyed this video, please subscribe to the channel and give it a thumbs up! 【Today's recipe and ingredients】Serves 6 Onion: Half (approximately 120g) Carrot: 80g Burdock root (gobou): 50g Shiitake mushrooms: 2 pieces (approximately 40g) Green onion: 30g Mitsuba: 20g ※Sponge removed Gram dusting flour (wheat flour) 10% of the total ※33g this time (Tempura batter for kakiage) Water: 300cc Tempura flour: 160g ※Commercially available product 【ingredients】Serves 6 Onion: Half (approximately 120g) Carrot: 80g Burdock root (gobou): 50g Shiitake mushrooms: 2 pieces (approximately 40g) Green onion: 30g Mitsuba: 20g onion: 30g Mitsuba: 20g (weight after removing the sponge) Dusting flour (wheat flour): 10% of the total weight (33g in this case) (Tempura batter for kakiage) Water: 300cc Tempura flour: 160g (store-bought) [How to make] 1. Slice the onion into 1mm thick slices. Once cut, tear into pieces. 2. Wash the carrots thoroughly as they will be used with the skin on. 3. Slice into 1mm thick slices, then cut into 1mm julienne strips. 4. Slice the burdock into 1mm thick slices, then cut into 1mm julienne strips. 5. Rinse with water to wash away the bitterness and wipe off the moisture with kitchen paper. 6. Slice the shiitake mushrooms into 1mm thick slices. 7. Cut the green onions into 1mm thick slices. 8. Cut the stems of the mitsuba into 3cm pieces. Cut the leaves into 1cm pieces. ⑨ Put all the cut vegetables into a bowl and gently mix the ingredients evenly. ⑩ Add flour equal to 10% of the weight of the vegetables and gently mix. ⑪ Make the tempura batter for the kakiage. ⑫ Mix 50g of vegetables and 50g of tempura batter in a small bowl. ⑬ Prepare plenty of oil, quickly add the ingredients and loosen them. ⑭ Use chopsticks and a deep-frying scoop to form the dough. ⑮ Fry for 1 minute, then fry the other side for 30 seconds and the first side for 30 seconds again. ⑯ Drain the oil well and place on the frying tray without overlapping. 【How to make】 ① Slice the onion into 1mm-thick slices. After cutting, separate the slices into individual pieces. ② Since the carrot will be used with the skin on, wash it thoroughly. ③ Slice the carrot into 1mm-thick slices, then cut them into 1mm julienne strips. ④ Slice the burdock root into 1mm-thick slices, then cut them into 1mm julienne strips. ⑤ Rinse under water to remove any impurities, then pat dry with kitchen paper to remove excess moisture. ⑥ Slice the shiitake mushrooms into 1mm-thick slices. ⑦ Slice the green onion into 1mm-thick diagonal cuts (sasa-uchi). ⑧ Cut the stems of the mitsuba into 3cm pieces and the leaves into 1cm pieces. ⑨ Place all the chopped Vegetables into a bowl and gently mix them together, ensuring the ingredients are evenly distributed. ⑩ Add 10% of the vegetable weight in flour and gently mix. ⑪ Prepare the tempura batter for the kakiage. ⑫ In a small bowl, combine 50g of vegetables and 50g of tempura batter, and mix well. ⑬ Prepare a generous amount of oil, then quickly add the mixture of vegetables and batter, gently separating them in the oil. ⑭ Use chopsticks and a tempura scoop to shape the mixture into a kakiage. ⑮ Fry for 1 minute, then flip and fry the other side for 30 seconds. Finally, fry the front side again for 30 seconds. ⑯ Drain the excess oil well, then place the kakiage on a rack, making sure not to stack them. [Recipe Tips] ① Cut the vegetables to the same thickness so that they cook at the same time. ② Make sure no moisture remains in the vegetables. ③ Mix 10% of the flour used for the ingredients into the vegetables. Too much or too little is no good. ④ Put in tempura batter equal in weight to the ingredients. Too much or too little is bad. ⑤ After putting the ingredients in the oil, loosen them up in the oil and break them apart once, then push them together and let them harden. ⑥ By doing this, space is created and the tempura has an overall crispy texture. ⑦ Drain the oil well and do not stack warm tempura. It will get soggy from the residual heat. X (old Twitter) (@Papascooking1) / papascooking1 Instagram (@papanoryouritouban77) https://www.instagram.com/papas_cooki... Here is the link to the Youtube home page of PAPA'S COOKING ↓↓↓ / @papascooking_foods_creator As of August 2024, we are streaming twice a day, on Tuesdays and Fridays at 5pm. Please check it out! (Self-introduction) We create menus for famous restaurants in Tokyo! I am also supervising the development of new dishes from a new perspective, and working as a chef and creator on the concept plan for new stores. I have experience working overseas in North America and Asia, and I continue to study cooking from a global perspective. On my days off, I cook for my family and spend as much time as possible with them. For work (promotions, etc.) and collaboration requests, please contact us here ↓↓↓. [email protected] We are waiting for you! Recommended videos ↓↓↓ ★ Chefs teach tips and easy ways to make [Pumpkin stew] Homemade taste that is more delicious than professional cooking ♪ • Chefs teach tips and easy ways to make [Pumpkin stew] Homemade taste that is more delicious than professional cooking... ★ Problem solving A professional chef teaches [How to fry tempura] How to fry tempura at home We will explain it in an easy-to-understand way! • Problem solving A professional chef teaches [How to fry tempura] How to fry tempura at home We will explain it in an easy-to-understand way... ★ [Why is professional shrimp tempura? Is it straight? ] It is introduced very clearly and carefully. Please take a look! How to make shrimp tempura! • Thank you for over 1.7 million views! [Why is professional shrimp tempura so straight?] It's very unclear... We also distribute various other videos. Please check the Youtube homepage. Homepage is here ↓↓↓ / @papascooking_foods_creator #papa's cooking, #kakiage, #kakiage recipe, #tempura, #toshikoshi soba, #osechi recipe, #new year's food, #new year recipe, #tempura, #side dish, #papa's cooking,