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Ingredients For Japanese Vegetable Tempura
Cutting Zucchini & Eggplant For Japanese Vegetable Tempura
Cutting Garlic Chives For Japanese Vegetable Tempura
Cutting Onions For Japanese Vegetable Tempura
Cutting Carrots For Japanese Vegetable Tempura
Cutting Nori Seaweed For Japanese Vegetable Tempura
Making Batter For Japanese Vegetable Tempura: Part 1
Making Batter For Japanese Vegetable Tempura: Part 2
Making Batter For Japanese Vegetable Tempura: Part 3
Setting Up A Wok For Japanese Vegetable Tempura
Preparing To Fry For Japanese Vegetable Tempura
Frying Vegetables For Japanese Vegetable Tempura
Frying Patties For Japanese Vegetable Tempura
Dipping Sauce For Japanese Vegetable Tempura
Garnishes For Japanese Vegetable Tempura
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Summary: How to cut nori seaweed to make authentic Japanese vegetable tempura; learn more about making traditional Japanese food in this free cooking video.
"Hello my name is Hui on behalf of Expert Village. I'm going to show how to cook vegetable tempura. To cut the Nori seaweed, we would use the kitchen scissors to do the job. First, we would cut then in half and then we would put one on top of each other and continue cutting them in half until it becomes the area in what you are seeing in the picture around 2 inches in length again. Then we would cut them like into finely strips. The reason we use scissors instead of a knife to cut the Nori seaweed is the Nori seaweed usually they are very brittle. If you use a knife to cut them open on the cutting board, it is very likely you would tear off there seaweed into irregular shapes. That is not something that we want for this dish. Now we have most of the ingredients cut."
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