Wednesday, October.28.2009

crunchy tempura flakes

Sushi Tempura !

Crispy Crunchy Sushi Tempura Flakes!  I know you guys have been waiting for this one.  Ask an you shall receive.  Usually if you ask a question I’ll respond back quickly but for video suggestions its kind of hard cause I do get a lot of requests, so if you’ve made a suggestion sit tight and I’ll get on it asap.  Some stuff w/ eel and some salmon skin is coming up don’t worry.  But back to tempura.  So I finally got a day off where it was actually… a day off.  Nothing else to do but further grow this website into something greater.  I actually made this video at home whereas usually the videos are of me at the sushi bar in my work clothes.  Today I’ll be in my kitchen and for a change I’ll be speaking in the video.  I’m not really the type to be talking or or showing my face or to do a haul post, sorry not my steelo but I decided to give it a try anyway.  It would probaly be easier for you guys to follow anyway so I guess its for the better.  So here it is tempura flakes for sushi.

Some rolls with this sushi tempura inside: Crunchy Shrimp, Spicy Tuna, Spicy Octopus, Spicy Salmon, Spicy Yellowtail, seems to be anything spicy has this in it.  The sushi tempura can also be part of a mixture which goes on top of the sushi such as the Sunset Blvd roll or the sushi tempura can go atop of the sushi by itself such as the New York roll.

Sushi Video : How to make Sushi Tempura ( Crunchy Flakes) recipe


Ingredients you will need to make sushi tempura:

  • Vegetable Oil (corn or peanut can be a substitute),
  • 1 cup of Tempura flour (can be found in Asian or Japanese markets),
  • 1 cup of Water,
  • 1-2 Eggs

Some tools you will need to make sushi tempura:

  • Pitcher,
  • Egg Beater,
  • Strainer,
  • Measuring Cup,
  • Pot,
  • Tray,
  • Paper Towels

tempura ingredients

First step of making sushi tempura,  place the oil into the pot and make sure its about half way filled or a bit lower.  It is important not to put oil higher than the middle of the pot.  Anything higher and the oil can rise over and out of the pot while in the process of making the sushi tempura.  Place it under high heat for about 5 – 10 minutes.  Monitor it every now and then make sure it does not hit boiling point.  Right before boiling point is the perfect heat.  Place 1 cup of tempura flour and 1 cup of water, and 2 egg whites into a pitcher.  Mix thoroughly with the beater.  When its somewhere inbetween 5-10 minutes, pour a drip of the mixture into the oil.  If it instantly floats and sizzles at the top then the oil is ready.  If it doesnt let it set on high heat longer.  When the oil is ready, slowly pour the mixture into the oil little by little, almost like a drizzle.  Pour enough to fill the top of the pot, pouring too much will lead to the sushi tempura clumping.  Clumping leads to either having to break it apart later or it can be unusable.  So pour slowly and small amounts at a time.  After a few seconds the sushi tempura can be taken out of the oil with a strainer and into a metal tray with paper towels laying on top.  The paper towels are for soaking the oil out of the newly fried sushi tempura.  Continue this process until you are out of mix.  Let the sushi tempura set for a while because its probably too hot to serve and give the paper towel some time to soak the oil.  By the end, you should end up with a small tray of sushi tempura.   This should be enough to make rolls with sushi tempura for your family or a small party.