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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
Summary: How to make the batter 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. Now we would make the first version of the tempura batter. First we add one egg. Get it into a measuring cup and then we would fill the measuring cup to the measuring of one cup so you would see the mixture of the egg and water reach one cup. For the flour, we would use the equal part of the water and egg mixture. Which means we need one cup of flour for the batter. After we get the measurement, we have to shift the flour with a strainer first so there would be really fine and not gluten when we mix our batter."
eHow Article: Making Batter For Japanese Vegetable Tempura: Part 1
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