Shiba Shrimp Kakiage

This time, for the second installment on the basics of tempura, I'll talk about how to handle oil. The conditions for an oil suited to tempura include not interfering with the flavor and aroma of the ingredient, and having excellent heat resistance along with resistance to oxidation and degradation. Among these, our restaurant has used a blend of three oils — sesame oil, cottonseed oil, and corn oil — since we opened. First, sesame oil has excellent oxidative stability and is rich in umami and sweetness. Cottonseed oil is characterized by a distinctively toasty aroma and fries food crisply. Corn oil, meanwhile, is notable for its uniquely mellow flavor.

What you need to be careful of when frying tempura is not raising the oil's temperature more than necessary, which keeps the oil from degrading as quickly. Also, since impurities cause oxidation, it's essential to frequently remove the excess bits of fried batter.

Adding a little egg yolk to the shiba shrimp makes for a fluffier kakiage that sets quickly. Also, putting it into the oil in two batches lets you increase the thickness of the kakiage. Also, keeping the oil temperature around 170°C and placing it near the surface makes it easier to fry and easier for it to hold together. And when you flip it, letting a little oil in underneath and flipping it quickly gives it a fluffy finish.

Remove the heads from the shiba shrimp and rinse them in water.

Mix a little egg yolk into the shiba shrimp from above, and once evenly mixed, dust with flour, mix well with the batter, and add it to the oil near the surface in two batches.