Pour oil into a large pot to a depth of 3 inches; heat oil over medium-high until a deep-fry thermometer registers 350°F. Line a large, rimmed baking sheet with paper towels. Working in batches ...

Ingredients: 1 pound chicken breast, thinly sliced 1 cup all-purpose flour 1 cup ice-cold water 1 large egg 1 teaspoon baking powder Salt, to taste Vegetable oil, for frying Tempura dipping sauce ...

There are some glorious fish dishes in Japanese cuisine, especially at a restaurant as famous as Katsuya. "For the fish dishes," Yamaguchi says, "I would typically order a grilled mackerel, hokke ...

Cut 2 shallow slits across belly to keep shrimp straight while frying; set aside. In a large bowl, whisk together flour, cornstarch, baking soda, egg and 1/2 cup (125 mL) ice water.

1/8 tsp ground ginger, or 1/4 to 1/2 tsp finely grated fresh ginger For tempura 3/4 cup + 1 Tbsp all-purpose flour (divided) 1/4 cup cornstarch 1/2 tsp salt 1 large egg 3/4 cup cold water 20 to 24 ...

As with all my recipes, I use fresh shrimp, but if you’re pressed for time, use 450g (16oz) of shelled shrimp (avoid the frozen ones, though). This batter is light and delicate, but please ...

Opened behind much fanfare and excitement in January 2020, the first Canadian location of Japanese import tempura chain Kaneko Hannosuke made it three years before shuttering. The 1725 Robson St ...

Noodles in a bowl with fried shrimp, tomatoes and egg. Set of udon noodle soup and shrimp tempura in cartoon flat style. Asian food illustration on isolated background. Freid Shrimp vector color icon ...