I've never once been impressed by tempura

I've never once been impressed by tempura

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  1. 1 month ago
    Anonymous

    The chef had to spend ten years just to make the tamago. He spent a further fifteen training on this, before he even touched raw fish. Have some fricking respect for an artist, you heathen.

    • 1 month ago
      Anonymous

      >work for 25 years just to make something from the freezer section of the grocery store

    • 1 month ago
      Anonymous

      I love you for this because I have the same opinion on that stupid shit.

    • 1 month ago
      Anonymous

      imagine dedicating ten years of your life to a fricking egg

      • 1 month ago
        Anonymous

        Sushi cooks are like a medieval trade guild, trying to control the supply of labor for low skilled job like making rice burritos.

      • 1 month ago
        Anonymous

        this scene absolutely mindbroke chuds.

        I bet half of you loved Japanese cuisine before you saw this and now you have to pretend to hate it because of the association.

        You're just as pathetic as that seething nerd

        • 1 month ago
          Anonymous

          Still love japanese food. It's just fun to laugh at people who are pretentious about it because they think japs will respect them. They won't filthy gaijin.

        • 1 month ago
          Anonymous

          Chud here. I only watch anime amd the occasional townsend mre info or tasting history, whats this some netflix slop? if so you should be ashamed as if you ate a bowl of rice and kewpie,

        • 1 month ago
          Anonymous

          lest we forget, 80,000 women and children were raped in 1937 and in the end, 200,000 innocent men, women, and children had their brains blown out into the mud outside their homes and in their fields just to get them out of the way of AMAZING JAPPANEZE CULTURE

          and the real war hadn't even started yet, that was just playground-tier atrocity. horrendous culture and people, would make Genghis Khan sick to his stomach.

          • 1 month ago
            Anonymous

            >what restaurant do you wanna go out to anon?
            >idk let me check the my history textbook

            you have no friends lol

            • 1 month ago
              Anonymous

              Oh but I do I have friends anon. Friends and perspective. You might try it sometime.

            • 1 month ago
              Anonymous

              >what restaurant do you wanna go out to anon?
              Definitely the one who's people committed war crimes against people who fry live dogs in gutter oil.

              • 1 month ago
                Anonymous

                If they're eating puppies, kittens, pigeons, and sparrows then it's not war crimes to exterminate them. I've noticed over some time that are never any stray cats, dogs, and pigeons around chinese restaurants. This might make for a history channel or national geographic series.

          • 1 month ago
            Anonymous

            Genghis khan murdered an entire country for killing his diplomatic envoy, and razed manchurian country sides because they couldn't siege walls

            • 1 month ago
              Anonymous

              Woah Horrible! Not nearly as horrible.

        • 1 month ago
          Anonymous

          I like cheap Jap mall sushi, but the pretentious gays who spend $500 on a sushi meal in Japan deserve to be roundly mocked, and you're a homosexual if you think otherwise.

        • 1 month ago
          Anonymous

          Nah I still love Japanese food.

      • 1 month ago
        Anonymous

        People don't actually believe this right?
        >Muh ten years of training
        What he actually means is he's worked many years as a sushi chef and several of them he spent perfecting his omelet. All chefs do this, the japs just express themselves different.
        t. 京都で外人

    • 1 month ago
      Anonymous

      10 years at that
      10 years at this
      10 years at sharpening the knife
      are japanese really that stupid?

      • 1 month ago
        Anonymous

        >too autistic to recognize autism

    • 1 month ago
      Anonymous

      YOUR EXPENSE ACCOUNTS DON'T GIVE YOU THE RIGHT TO FRICK THIS MAN'S ART UP THE FRICKING ASS YOU FRICKING PIECES OF SHIT!!!!! I'M GOING TO COME OVER THERE AND KILL YOU NOW IN THIS TEMPLE!!!!!

  2. 1 month ago
    Anonymous

    It's just a knock off of fish and chips but you don't even get chips.

    • 1 month ago
      Anonymous

      https://i.imgur.com/R7LcSzq.jpeg

      I've never once been impressed by tempura

      What do you guys have against the Portuguese?

      • 1 month ago
        Anonymous

        Portugese traded Jesuits for Japans tempura recipe, then claimed they invented it and the japanese copied them. Pretty shameful.

        • 1 month ago
          Anonymous

          Plus the Jesuits were faulty and had to be discarded.

        • 1 month ago
          Anonymous

          lol, nope. portuguese traded japanese women as sex slaves and sold them off all over the world. its why so many japanese are in brazil. you guys got your tempura from the Portuguese, Takahashi-san and lying like you do won't change that fact.

          • 1 month ago
            Anonymous

            The Japanese population in brazil is due to a migratory movement from last century.
            Slave trade with Japan was quite little.

            • 1 month ago
              Anonymous

              >Slave trade with Japan was quite little.
              not really. it was common as it was required to build japan's economy.

              Also, dutch traders had a huge impact on Japanese foods:

              >Dutch traders had a significant influence on Japanese cuisine, introducing new foodstuffs, ingredients, and cooking techniques.

              >The Dutch brought butter, tomatoes, cabbage, onions, coffee, beer, and sugar to Japan. These ingredients have become integral parts of Japanese cuisine.

              >Dutch influence also impacted cooking techniques and presentation in Japanese cuisine. European pictorial traditions influenced the visual arrangement of dishes.

              >The Dutch played a role in shaping tea ceremonies in Japan through the introduction of exotic items and wealth. Their gastronomic hospitality further influenced the artistry and rituals associated with tea.

          • 1 month ago
            Anonymous

            Those Japanese women weren't sex slaves, they were sex tourists. They heard tales of the legendary BBC on colonial plantations. Their men tried but failed to convince them to stay.

  3. 1 month ago
    Anonymous

    Tried tempura, the breading/batter was the worst part. It was just bland.

  4. 1 month ago
    Anonymous

    pls tell how you personally have prepared your own

    • 1 month ago
      Anonymous

      Why do I need to have personally made it to dislike it?

      Restaurants exist.

      • 1 month ago
        Anonymous

        because it's a one time thing you'll never look at again. don't you know the person that creates a recipe created for their tastes? maybe it's too much or too little batter for you or something else and also because it's easy

  5. 1 month ago
    Anonymous

    Tried it recently for the first time, sadly it wasn't super fresh. I could tell it would have a really nice crunch if it was. But it has zero seasoning, I get that nips are all about clean flavors and such but it's not like I'm eating fresh caught shrimp either. It really needs at least some salt in the batter.

    • 1 month ago
      Anonymous

      If you got it at a restaurant they're supposed to give you a sauce to dip it in. There's a restaurant near me that also gives some flavored salts for dipping too.

  6. 1 month ago
    Anonymous

    I mean it's x deep fried in the most basic and neutral batter imaginable, there's not much that could possibly impress, you either want it or don't

  7. 1 month ago
    Anonymous

    The point is the texture and to be a vehicle for sauces.

  8. 1 month ago
    Anonymous

    too oiley!

    even when they dump in in soop (usually against your wishes btw but just because they're lazy and can play the ESL game) it's just gross oily soaked crap. tempura is a fricking meme and an inferior fry

    • 1 month ago
      Anonymous

      It usually makes me a bit ill for some reason. I don't eat it for that reason.

      Uh, I have to agree with these sentiments and I'm glad I'm not the only one feeling the same. The first few bites (not even finishing the first prawn) can be good, but towards the middle/end of the tenpura dish, it gets sickly greasy.
      Why is that? I have no problem eating crispy pork lard, but something about tenpura (I've had from at least 8 different Japanese restaurants/stalls) just soak up oil (all Japanese restaurants probably use vegetable oil) so much.
      Is it the bad oil? Or is Tenpura, as a cooking technique, is a deeply flawed one behind the facade of a neatly presented product?

      • 1 month ago
        Anonymous

        I think the soft puffy nature of tem-poor-a batter means it just absorbs too much oil. oil just doesn't sit well in the stomach, makes me bloody nauseous

  9. 1 month ago
    Anonymous

    Tempura squash is the shit

  10. 1 month ago
    Anonymous

    Fried food: :/
    Fried food, Japan: 😮

  11. 1 month ago
    Anonymous

    tempura onion and sweet potato with the sauce is delicious though

  12. 1 month ago
    Anonymous

    You likely live in the south or the midwest if you even leave your parents basement like the average chud on this board so your opinion on the subject doesn't really matter or have any value.

  13. 1 month ago
    Anonymous

    It usually makes me a bit ill for some reason. I don't eat it for that reason.

  14. 1 month ago
    Anonymous
  15. 1 month ago
    Anonymous
    • 1 month ago
      Anonymous

      >that aubergine
      lol, big fail
      go back to training for another 20 years

  16. 1 month ago
    Anonymous
    • 1 month ago
      Anonymous

      From the number I'm guessing they are talking about something "10 years of training and learning for Tenpura"
      god this shit is stupid as frick, the reason why it takes 10 years is because the senile old man doesn't allow the junior dude to even breathe around the ingredients.

  17. 1 month ago
    Anonymous

    Japanese food b***h thread?

    >Love Japanese curry
    >Want to make my own
    >Every fricking recipe is just "TAKE A CUBE OF THIS CURRY AND A CUBE OF THIS CURRY OR USE S&B CURRY POWDER
    >These are the most popular results on Google for like an entire fricking page

    WHAT IF I ACTUALLY WANT TO JUST MAKE IT FROM SCRATCH???? JAPAN????

    • 1 month ago
      Anonymous

      You'll find the exact same result even if you search in Japanese. Almost every recipe expects you to start with those premade blocks of curry roux

      • 1 month ago
        Anonymous

        It's infuriating!

    • 1 month ago
      Anonymous

      It's authentic. Japanese curry started with imported curry powder and blew up with the availability of instant curry blocks. "From scratch" has never been a part of it.

      • 1 month ago
        Anonymous

        I don't care

        • 1 month ago
          Anonymous

          James Alt has a decent recipe for jap curry from scratch on israelitetube, if you can stand his homosexualry for long enough to sit through it.

  18. 1 month ago
    Anonymous

    what are you supposed to be impressed by
    it just makes things a little tastier

    • 1 month ago
      Anonymous

      for a culture with high emphasis on presentation and perfection, it sure is disappointing

  19. 1 month ago
    Anonymous

    there's a place near work that does great vegetable tempura as a side dish
    it's great with one of the meat mains

    • 1 month ago
      Anonymous

      what's great about it?

  20. 1 month ago
    Anonymous

    Until my roommate made me eat a hot stinky deep fried turd coated in crispy panko! Yummy! Queering Tempura you should try it!!

  21. 1 month ago
    Anonymous

    cuCulinaly bros, how would you elevate the humble tempura?
    I feel like maybe some yoghurt or stock and egg white and a blend of spices and herbs could elevate the batter. What herbs could work for shrimp for example? Thyme and rosemary? I feel like basil could work but I'm not sure.

    • 1 month ago
      Anonymous

      Assuming we need to stick with the basics of egg, flour, cold water before adding anything additional

      I see no reason why we couldn't replace the water with some ice cold beer or vodka and see where that gets us

      Then I might try fricking around with some like potato starch. I like to use it when making chicken cordon bleu along with some rice flour. I get these nice crags for holding sauce

      Then I would play with ratio of yolks:whites and see if anything neat happens

    • 1 month ago
      Anonymous

      Assuming we need to stick with the basics of egg, flour, cold water before adding anything additional

      I see no reason why we couldn't replace the water with some ice cold beer or vodka and see where that gets us

      Then I might try fricking around with some like potato starch. I like to use it when making chicken cordon bleu along with some rice flour. I get these nice crags for holding sauce

      Then I would play with ratio of yolks:whites and see if anything neat happens

      Tempura has already achieved perfection. Don’t Filipinofy it.

    • 1 month ago
      Anonymous

      The batter is already fundamentally good, it results in a nice texture, but tempura is usually just seasoned with salt.
      Just a basic spice mix in a tempura style batter with maybe some black pepper, chili powder, and paprika would be very nice.

  22. 1 month ago
    Anonymous

    Maybe you should tempura your expectations.

  23. 1 month ago
    Anonymous

    I've had good tempura. It's when it's done with a fresh, ice-cold, very carbonated, well-seasoned batter directly into clean hot oil. The batter is supposed to puff up into crisp layers like potato chips, and taste savory like a good dashi stock, with perfectly succulent interior.
    It's only really good for less than 5 minutes, and the batter needs to be whisked up immediately before frying, no joke like 2 minutes of going flat and it'll be ruined.
    90% of sushi bars won't go to these lengths, it's something you can do at home with a sodastream or bottled seltzer, or that you'll get only at the super gourmet places.

  24. 1 month ago
    Anonymous

    It is very much overrated and overpriced. It’s fried shrimp. Any cave man can do it.

  25. 1 month ago
    Anonymous

    For some reason, tempura has been the only deep-fried food where I felt like it was too oily and couldn't survive past the 4th piece.

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