Name: Behind the Counter at a Local Japanese Tempura Restaurant
Uploaded: 2022-01-25T17:50:58.000Z
Duration: 17 min 12 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

counter at a local Japanese Tempura restaurant

behind the counter at a local tempura restaurant

If you guys want to see what i'm doing on the daily

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questions about Japan or your Japan travels

really happens at a super local Japanese restaurant

three-minute walk from exit 3 of Roppongi Station

His grandfather originally opened this shop about 90

and that's Ikitani San currently the Head Tempura Chef

Oh ! He's preparing the traditional Japanese offering to their Kamidana

He says that they make an offering every day

Damn !! He's working with a lot of long cutting boards

so twice a day for lunch and the other for dinner

while also adding fresh oil as they cook when needed

How long have you been doing this kind of job ?

to further master his skills as a tempura chef

Is there any difference in the work prep for tempura

and this is the seafood for today's lunch

so how do you decide who fries at lunch and dinner

Meanwhile in the back kitchen they're making dashi

He says that this dashi is a key ingredient

to making everything he's preparing delicious

the tempura and this one here is miso soup

So what are you responsible for in the morning prep ?

So did you have to study a lot for this ?

Agedama are the tiny bits of fried tempura

and is commonly used as a topping for udon in

Usually restaurants charge a few dollars for a bag of

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Behind the Counter at a Local Japanese Tempura Restaurant

eventually

apparently

ingredient

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