Comments on: How to Make Tempura http://sushiday.com/archives/2007/01/30/how-to-make-tempura/ All about sushi, nigiri, and maki Mon, 15 Mar 2010 00:22:09 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: grill seafood http://sushiday.com/archives/2007/01/30/how-to-make-tempura/#comment-48907 grill seafood Sat, 27 Feb 2010 17:34:42 +0000 http://sushiday.com/archives/2007/01/30/how-to-make-tempura/#comment-48907 Great tempura recipe. I tried it too and it was gre8t! Great tempura recipe. I tried it too and it was gre8t!

]]> By: Slim Ice http://sushiday.com/archives/2007/01/30/how-to-make-tempura/#comment-45886 Slim Ice Fri, 11 Dec 2009 19:10:45 +0000 http://sushiday.com/archives/2007/01/30/how-to-make-tempura/#comment-45886 I have looking for a tempura recipe :) so thank you. I have looking for a tempura recipe :) so thank you.

]]> By: How to make tempura « Contemplative Zone http://sushiday.com/archives/2007/01/30/how-to-make-tempura/#comment-40849 How to make tempura « Contemplative Zone Fri, 03 Jul 2009 05:38:56 +0000 http://sushiday.com/archives/2007/01/30/how-to-make-tempura/#comment-40849 [...] Source: Tempura making [...] [...] Source: Tempura making [...]

]]> By: chef jun http://sushiday.com/archives/2007/01/30/how-to-make-tempura/#comment-40503 chef jun Wed, 17 Jun 2009 05:29:05 +0000 http://sushiday.com/archives/2007/01/30/how-to-make-tempura/#comment-40503 make sure the oil is good, high smoke point, if the tempura starts to sink towards the end, the oil have decomposed, time to change the oil, otherwise you will end up with a rancid taste tempura. Make sure your tempura dipping sauce is ready with fresh grated ginger and radish... Oishi ! make sure the oil is good, high smoke point, if the tempura starts to sink towards the end, the oil have decomposed, time to change the oil, otherwise you will end up with a rancid taste tempura. Make sure your tempura dipping sauce is ready with fresh grated ginger and radish… Oishi !

]]> By: Recipe Collector http://sushiday.com/archives/2007/01/30/how-to-make-tempura/#comment-39854 Recipe Collector Thu, 14 May 2009 02:59:41 +0000 http://sushiday.com/archives/2007/01/30/how-to-make-tempura/#comment-39854 I usually don't like to try on cooking stuffs that involves frying since my mom would not want to eat oily foods. So i might try baking this one. Thanks! I usually don’t like to try on cooking stuffs that involves frying since my mom would not want to eat oily foods. So i might try baking this one. Thanks!

]]> By: Dustin Brown http://sushiday.com/archives/2007/01/30/how-to-make-tempura/#comment-39014 Dustin Brown Sun, 12 Apr 2009 14:12:37 +0000 http://sushiday.com/archives/2007/01/30/how-to-make-tempura/#comment-39014 I was wandering how the restaurants fry the sushi rolls. Im new at this sushi deal and I love the rolls that are fried and crunchy. Do you just use this batter and roll the sushi roll into it and fry it. Please help out. I was wandering how the restaurants fry the sushi rolls. Im new at this sushi deal and I love the rolls that are fried and crunchy. Do you just use this batter and roll the sushi roll into it and fry it. Please help out.

]]> By: Nathan http://sushiday.com/archives/2007/01/30/how-to-make-tempura/#comment-38739 Nathan Sat, 04 Apr 2009 21:13:40 +0000 http://sushiday.com/archives/2007/01/30/how-to-make-tempura/#comment-38739 ddysgal, I tried dipping shrimp in the batter first then rolling them in panko and it worked out very well for me. <abbr><em>Nathan's last blog post... <a href="http://feedproxy.google.com/~r/sushiday/~3/26k0Vu_UMlo/" rel="nofollow">Happy Crab Roll</a></em></abbr> ddysgal, I tried dipping shrimp in the batter first then rolling them in panko and it worked out very well for me.

Nathan’s last blog post… Happy Crab Roll

]]> By: Bob http://sushiday.com/archives/2007/01/30/how-to-make-tempura/#comment-38446 Bob Tue, 24 Mar 2009 20:37:49 +0000 http://sushiday.com/archives/2007/01/30/how-to-make-tempura/#comment-38446 I have heard that the reason for using ice cold water is to keep batter from being sticky. Sticky batter causes more oil to be absorbed into the batter. I have heard that the reason for using ice cold water is to keep batter from being sticky. Sticky batter causes more oil to be absorbed into the batter.

]]> By: ddysgal http://sushiday.com/archives/2007/01/30/how-to-make-tempura/#comment-38052 ddysgal Tue, 10 Mar 2009 23:54:24 +0000 http://sushiday.com/archives/2007/01/30/how-to-make-tempura/#comment-38052 Has anyone tried to use the tempura batter then roll it in panko bread crumbs prior to frying? Just wondering how my local restaurant gets the tempura to look so 'crunchy' looking. Thanks for any info :) Has anyone tried to use the tempura batter then roll it in panko bread crumbs prior to frying? Just wondering how my local restaurant gets the tempura to look so ‘crunchy’ looking. Thanks for any info :)

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