But don't give up if your tempura comes out too greasy or burnt; you just need more practice ... or you just need to pay ...

Tempura batter absorbs an oil's flavor, which can make or break your dish. The best tempura batter has a light flavor when ...

Since the oil tends not to splash about so much when frying root veggies, they're also great to use to practice making tempura. The coating is the key to tempura. We've planned the ratio of the ...

The signature sweetcorn tempura at the cult-favourite yakitori restaurant is proof that Yardbird is loved for more than just its chicken.

Dust prawn in flour. Remove and dip in batter. Place in 160 degree c oil in a jiggling motion to get rid of excess batter. Hold by tail, in hot oil and jiggle, then let go. Add grated daikon and ...

The batter is crispy and the tentacles are chewy. The taste is a classic tentacle tempura taste, and you can enjoy the great combination of oil, batter, and tentacles. Another nice feature is that ...