Easy To Do Tempura

In this week's episode, Master Sushi Chef Hiroyuki Terada shows you just how easy it is to make tempura at home. The only difficult part is controlling the temperature of the oil, but if you can take care of that, you've got it made!

The only ingredient that may be harder to find is Japanese tempura batter mix since this is more of a specialty item but besides that, feel free to fry anything else you wish. Be creative and show your friends and family what new skill you've gained :)

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As always, we wish to thank all of our fans for spending time here with us on YouTube. We're all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next episode...

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Hiroyuki Terada
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New videos every Sunday and Wednesday!

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About Master Sushi Chef Hiroyuki Terada:

Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on YouTube.

At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.

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Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.

Let us know how you enjoy your Minonokuni.

Knife Merchant
7887 Dunbrook Road
Suite H
San Diego, CA 92126
800-714-8226

[marylight]

I LIKE THE WAY HE PREPARES AND COOKS THE TEMPURA, IT LOOKS EASY TO DO.

[BS-j]

Who ever is making all the comments in the background would just shut up and let chef do his thing!!! Nice job chef and thank you👏🏻👏🏻👏🏻👍🏻👍🏻👍🏻❤️❤️❤️

[ramonamacabugao]

Wow!!!
Chef Hiro is so clean and neat in preparing and cooking . Japanese Chefs are not sloppy, their style of cooking is precise and an art.

[crazychick]

I'm impressed with how cleanly he works. It isn't an after thought, it's just what he always does!!

[CrisKelley]

I truly appreciate how clean he keeps his cutting surface at all times and his organization. All of these videos are great.

[sandram]

Thank you so very much Chef Hiro - you're a very patient taking & teaching us how to make the various Japanese cuisine as I've followed your shows, it's inspirational...today, I learnt so much about making tempura as I've tried many times but wondered why it's not crunchy -now I know why...again, thank you!

[maricemayuga]

Tempura—One of my most favorite Japanese dishes. I learned a lot of new techniques! Thanks!

[tonyropi]

I love how chef Hiro cleans his work station. It's so satisfying lol

[kayazykyeu]

Thanks Chef, i cooked all these for my family, even the sauce and superb plating as well! they call me, pro Chef, loving it...big heart of thanks!

[lucybirdsong]

I will never complain about how long it takes for me to receive my order. He took such care in the process and presentation. Thank you

[johnmccauley]

He keeps a clean ship ! His recipes are clean and easy to follow, thank you for sharing!

[giolandagonio]

I'm a chef too.and I really enjoyed watching you.I tried a lot of your recipes.Your best sushi chef for me.

[kiki]

I can't wait to make my own tempura. Thank you so much for this step by step video. You guys are the best!!!

[missybee]

I love how Hiro keeps his workspace clean and I love his organization! Makes cooking tempura not so scary or daunting! Beautiful presentation! So glad I watched this. 👏🏼

[GM-xfdc]

Hiroyuki is a very gifted chef who makes beautiful food from basic ingredients.

[miguelbran]

Ingredients everyone: take note, Batter: use corn starch, white wheat flour, egg yolks and water, egg yolks and water, his tempura flour already comes with egg yolk powder in it so did not see him add it, and
for the Sauce, use water, MIRIN, and KIKOMAN soy sauce (Japanese brand) LEE KUM KEE (Korean) or PEARL RIVER BRIDGE (Chinese) Brands recommended in that order of preference for soy sauces personal preference that is some people add some sugar to the sauce, up to you, and for frying oil, Sesame Oil is recommended for flavor but it can get very expensive fast, so you can use one $4.00 dol sesame oil bottle and the rest Corn Oil, or just Corn Oil or any Vegetable Oil you can get, hope it was useful, Happy Cooking everyone and ITTADAKIMASU.

[Moorvale]

I love the trick with the cocktail stick and onion, will be trying that one. Brilliant video.

[voyagersa]

I love your videos because master Hiro explains everything very detailed, has a lot of patience and is very humble guy. Kudos. Thanks 👍🏻

[huayizhang]

this chef is really nice, showing you all the cooking techniques...be blessing

[mainscanner]

Wonderful job, Chef Hiro! Learned a few tricks from your techniques! Thank you!