Apr 07, 2010 23:27:00

If the batter is too different from the tempura and pork cutlet, and the powder is different, the difference will be so much.

Nihon Shokken is said to be 'the best fried chicken powder in Japan', and various powder seasonings such as 'Karaage no Moto No. 1', 'Seasoned tempura powder crispy taste', 'Batter with plenty of egg' and 'Dust powder mix' However, the demonstration was at a perfect level. As you can see from the above picture, when you try to fry four meats of the same thickness and the same weight of 150 grams with different batter, you can see the difference! It's an example, but the difference is so big that it's full of ugliness, and the size of the meat may be different from the beginning ...? I want to doubt.

In addition, I compared it with shrimp tempura and gave various demonstrations such as 'Is it really?' The unbelievable details are below.

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This is a comparison of pork cutlet. The left is Nihon Shokken, and the right is how to make it normally.

Obviously, the Nihon Shokken on the left is thicker. You can see that there is a gap between the clothes and the meat in the normal one on the right. This seems to be evidence of 'shrinking meat'.

What kind of magic did Nihon Shokken use? '

Flour mix ', ' Batter with plenty of eggs ', 'Bread crumbs dough rough'.

Strictly speaking, the 'powder mix' and 'batter with plenty of eggs' seem to be amazing.

It seems OK if you make it with this combination. 'The batter won't come off!' 'Don't miss the gravy!' 'Crispy texture!'

When you actually make it, it looks like this.

Difference in frying oil stains at the stage of frying 50 sheets.

Is it such a difference?

Next is tempura.

Shrimp heaven comparison.

It seems that it was fried at 8 am. It was about 12 o'clock at the time of shooting, so about 4 hours have passed.

Normal flour + egg.

When I touch it, it's sick. It is natural that this will happen over time.

On the other hand, Nihon Shokken is ticking. I wondered, 'What's this, shrimp heaven in a wax-crafted food sample?' what's this.

'The batter is different!', But if the batter is so crispy, it will make a difference ...

Further comparison of fried balls.

If you use '

seasoning tempura powder crispy taste 10kg ', it seems that you will not get sick.

It is used at 3,500 restaurants every month, and is said to be Nihon Shokken's 'super-super-super-selling product that boasts the highest sales in the food service industry.' I see, there are some places where I can think of the reason why the tempura in that store is so crunchy.

To put it the other way around, if you use this, you can reproduce the taste of a professional at home ...