Make the crispiest, most delicate tempura at home

Expert tips from chefs Atsushi Yokota and Nicholas Seider.  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  View this email in your browser | Manage newsletter preferences     COOK THIS NOW Homemade Tempura     "Tempura is one of the simplest ways of enhancing the natural characteristics of any ingredient, whether it's seafood or vegetables," says chef Atsushi Yokota of Secchu Yokota. Here, chef Yokota and his chef de cuisine Nicholas Seider guide us through the technique, ingredients, and everything you need to make the crispiest, most delicate tempura at home. READ MORE What We're Talking About     67 One-Pot Dinners That Make Clean-Up a Breeze For the nights when you just can't do any more dishes.   Read More ►     How to Clean the Toughest Spots in the Kitchen Nooks, crannies, and those gross gaps between the stove and cabinets: We're coming for you.   Read More ►     Cooking Your Tomato Paste? Good. Now Cook It Longer. Get the most out of this flavor-boosting ingredient by browning it until it's deep maroon and concentrated.   Read More ► Trending Recipes   Sweet-and-Saucy Pork Chops View Recipe ►   One-Skillet Orzo With Tomatoes and Eggs View Recipe ►   Chicken Paillards With Schmaltz Bread Salad View Recipe ►   Pajeon (Scallion Pancakes) View Recipe ►   Salt-and-Pepper Fish View Recipe ►   Rigatoni With Easy Vodka Sauce View Recipe ► Did someone forward this to you? Get COOK THIS NOW in your inbox.   This e-mail was sent to you by epicurious. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, epicurious@newsletters.epicurious.com, to your address book. View our Privacy Policy | Unsubscribe Copyright © Condé Nast 2021.  One World Trade Center, New York, NY 10007. All rights reserved.