![]() Serving and presentation Tentsuyu is the most common sauce consumed with tempura.Ĭooked pieces of tempura are either eaten with dipping sauce, salted without sauce, or used to assemble other dishes. Types of seafood used in tempura include: The most popular seafood tempura is probably ebi (shrimp) tempura. Seafood Scallop tempura with sea urchin roe Various seafood and vegetables are commonly used as the ingredients in traditional tempura. ![]() Tenkasu are often reserved as ingredients in other dishes or as a topping. A small mesh scoop ( Ami jakushi) is used for this purpose. The bits of batter (known as tenkasu) are scooped out between batches of tempura so they do not burn and leave a bad flavor in the oil. The finished fry is pale whiteish, thin and fluffy, yet crunchy. Many specialty shops still use sesame oil or tea seed oil, and it is thought certain compounds in these oils help to produce light, crispier batter. Vegetable oil or canola oil are most common however, tempura was traditionally cooked using sesame oil. Thin slices or strips of vegetables or seafood are dipped in the batter, then briefly deep-fried in hot oil. No seasonings or salt is added to the batter, or the ingredients, except for some recipes recommending rinsing seafood in salt water before preparation. Deep-fried foods which are coated with breadcrumbs are called furai, Japanese-invented Western-style deep fried foods, such as tonkatsu or ebi furai (fried prawn). Tempura does not use breadcrumbs ( panko) in the coating. This is generally light (low-gluten) flour and occasionally contains leaveners such as baking powder. Specially formulated tempura flour is available in supermarkets. Overmixing the batter will activate wheat gluten, which causes the flour mixture to become soft and dough-like when fried. The batter is often kept cold by adding ice or placing the bowl inside a larger bowl with ice. Tempura batter is traditionally mixed in small batches using chopsticks for only a few seconds, leaving lumps in the mixture that, along with the cold batter temperature, result in the unique fluffy and crisp tempura structure when cooked. Using sparkling water in the place of plain water makes a similar effect. Sometimes baking soda or baking powder is added to make the fritter light. Today, Taokaenoi continues to build on our founder’s dream of creating inventive and delicious seaweed snacks and selling them to happy customers all over the world.Tempura ( 天ぷら or 天麩羅, tenpura, ) is a typical Japanese dish that usually consists of seafood and vegetables that have been coated in a thin batter and deep fried.Ī light batter is made of iced water, eggs, and soft wheat flour (cake, pastry or all-purpose flour ). In 20, the net worth for Taokaenoi was more than 1 billion baht. ![]() Itthipat relied on complete self-study and research, and never gave up on his idea, successfully putting Taokaenoi seaweed on 3,000 7-Eleven shelves. He focused on an innovative cooking method and flavor as a selling product and sought cooperation with the popular 7-Eleven branch of stores to sell his product. However, in 2002, his family struggled financially and the family debt exceeded 40 million baht, which inspired his ambition to help his family from their troubles.Īfter that, Itthipat experienced a series of difficulties while working to find a solution, and finally discovered an original and tasty idea for seaweed. ![]() Itthipat was a typical boy who loved to skip school and play video games. Our logo, the Little Boss, represents that story. The name Taokaenoi comes from a joke Itthipat’s father made many years ago that little Itthipat was a kid doing business like a boss. Itthipat's story has also been made into the movie The Billionaire. 1 rated seaweed brand in Thailand, but is also exported to more than 37 countries. Itthipat is the founder and CEO of Taokaenoi Seaweed. You may not have heard of Itthipat Peeradechapan, but you must know Taokaenoi Seaweed. It is our goal to continue to create new products for the world market. We use carefully selected ingredients to make our tasty seaweed snacks, which is why Taokaenoi is the largest seaweed manufacturer in Thailand, with more than 65% of the market share. At Taokaenoi, we believe that our love and passion for what we do makes a difference in our products.
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