This is the second lesson on the basics of tempura, so we'll talk about how to handle oil. The conditions for an oil to be suitable for tempura include that it does not interfere with the flavor and aroma of the ingredients, has excellent heat resistance, and is resistant to oxidation and deterioration. Since opening, our restaurant has been using a combination of three types of oil: sesame oil, cottonseed oil, and corn oil. First of all, sesame oil has excellent oxidation stability and is rich in umami and sweetness. Cottonseed oil has a unique fragrant aroma and deep-fries food crisply. Corn oil has a unique mellow flavor.
When frying tempura, it is important not to raise the temperature of the oil unnecessarily, which will prevent the oil from becoming fatigued. Also, since impurities will cause oxidation, it is essential to carefully remove excess fried bits.

Adding a bit of egg yolk to the shrimp makes the kakiage fluffy and sets quickly. Also, you can increase the thickness of the kakiage by putting it in the oil in two batches. Also, if you keep the oil temperature at around 170℃ and put it in a shallow place, it will be easier to deep fry and make it easier to hold together. And when you turn the shrimp, pour some oil inside and turn it quickly to make it fluffy.

1) Remove the heads from the shrimp and wash them.

② Mix a little egg yolk into the shrimp, and once it is thoroughly mixed, sprinkle on flour, mix well with the batter, and add to the shallow oil in two batches.