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Como Lifestyle
With a flick of his wrist, tempura master Eisaku Hara lightly coats a large tiger prawn with batter and drops it into a sizzling cauldron of golden oil.
After years of training, Hara can simply listen to the sizzle of the hot oil and monitor the size of the bubbles to know exactly when this prawn tempura is perfectly cooked. After no more than 30 seconds he whisks out the prawn, allows any excess oil to drip off, and plates it for his watching diners.
“Tempura is the most difficult Japanese dish to get right, because it is so simple. That’s why I love making it,” says the head chef at Tempura Uchitsu in Hong Kong – the first branch outside Japan for the two-Michelin-star restaurant.