Niall Keating, executive head chef of Whatley Manor, has discovered the formula for perfect tempura, bringing new life to the Japanese favourite. Michael Raffael reports
Perfect tempura? It has to be crisp to the point of being brittle, it should never be greasy, and the coating should be fine enough to be transparent. Pointing out the basics isn't difficult, but a quick YouTube trawl is an eye-opener. Even Japanese tempura masters have their own individual, quirky techniques, and no two methods are identical.
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