The following is a concise summary of the video transcript:
The video is a tutorial on how to make tempura, a Japanese dish of deep-fried seafood and vegetables. The narrator introduces the tools, supplies, and ingredients needed for the tempura and the sauce. He then demonstrates how to prepare the ingredients, such as cutting the vegetables, peeling and straightening the shrimp, and making the batter. He also shows some optional techniques to make the tempura more attractive, such as cutting a flower pattern on the shiitake mushrooms and making a triangle shape with the carrot slices. He then explains how to check the temperature of the oil and how to fry the ingredients using a method called "hana-age", which means "flower-fry". This involves adding more batter to the shrimp while frying to create a crispy and voluminous coating. He also gives some tips on how to reheat the tempura and how to serve it with the sauce and grated daikon. He concludes by promoting his book on Japanese cooking and sushi, and thanking the viewers for watching.
Here are the key facts extracted from the text:
1. The video is about how to make tempura, a Japanese dish of deep-fried seafood and vegetables.
2. The tools and supplies needed for the tempura part are: a cutting board, a sharp knife, a medium to large pot or deep skillet, a couple pairs of chopsticks or tongs, a fine strainer or sifter, a medium to large bowl, a medium plate or pan, a sieve or spider strainer, a smaller bowl, a wire rack and pan or a plate with paper towels, a serving plate, paper towels, and a kitchen towel.
3. The tools and supplies needed for the tempura sauce are: a small pot or saucepan, a measuring cup, a measuring spoon, a grater (optional), and a small bowl.
4. The ingredients needed for the tempura are: shrimp (with tails on), kabocha (Japanese squash or pumpkin), carrot, shiitake mushrooms, string beans, shiso leaf (optional), tempurako (flour specially made for tempura) or all-purpose flour or cake flour, vegetable oil or other neutral oil, sesame oil (optional), and ice-cold water.
5. The ingredients needed for the tempura sauce are: dashi stock, soy sauce, mirin, and daikon oroshi (grated daikon) (optional).
6. The steps to make the tempura sauce are: add all three ingredients (dashi, soy sauce, and mirin) into the pot and bring to a boil over medium high heat; let it boil lightly for about a minute to evaporate the alcohol in the mirin; and transfer to a small bowl or serving dish.
7. The steps to prep the ingredients for the tempura are: cut the kabocha into quarter-inch thick slices; cut the carrot diagonally into quarter-inch thick slices and make two cuts on opposite sides to form triangles; cut off the stems of the shiitake mushrooms and optionally make flower or star patterns on the top; cut off both ends of the string beans; remove the stem of the shiso leaf; peel and devein the shrimp if needed and remove the dirt and moisture from the tails; make small cuts along the belly side of the shrimp and press them down to straighten them out; lightly coat all the ingredients with flour except for the tail of the shrimp.
8. The steps to make the tempura batter are: sift the tempurako or other flour into a bowl using a strainer or sifter; add ice-cold water gradually until reaching the right consistency (about one-to-one ratio); mix lightly with chopsticks leaving some clumps in the batter.
9. The steps to fry the tempura are: heat oil in a pot or deep skillet over low heat until reaching 330-350 degrees Fahrenheit; check the temperature with a deep fry thermometer or by dropping some batter into the oil; dip each ingredient into the batter and let the excess drip off; carefully drop them into the oil one by one or in small batches; flip them over occasionally and separate them if they stick together; look for signs of doneness such as color change and reduced bubbling; use a sieve or spider strainer to remove them from the oil and place them on a wire rack or paper towel-lined plate; clean the oil with a sieve or spider strainer between batches; repeat with remaining ingredients.
10. The steps to plate and serve the tempura are: place a sheet of paper towel or special paper on a serving plate to absorb excess oil; arrange the tempura on top of it in an appealing way; serve with warm tempura sauce and daikon oroshi if desired.