The art of tempura is the ultimate in fried food; both a staple of Japanese cuisine and an integral part of gourmet dining, and at the classic, century-old Inagiku Grande the key is the chef's unique focus on detail during preparation. The Inagiku Grande Japanese Restaurant in Central under the Royal Garden has been included as a recommended restaurant in the 2017 Forbes Travel Guide and was the only Japanese restaurant in Hong Kong to earn this distinction.
Visitors to Inagiku Grande in Central are immersed in the Zen aura, enhanced by the sparkling Victoria Harbour just beyond the grand windows. The restaurant’s extensive gourmet offerings range from their famous tempura to kaiseki cuisine, sashimi, sushi, teppanyaki and more, each a showcase of elegant Japanese culture. Inagiku Grande tempura chef Kunio Sakuma says that fresh ingredients, high-quality oil at the right temperature and special batter at the proper consistency are the secrets to perfect tempura. Regulars who know the essence of good tempura like to sit by the chef's station so they can savour the fragrance of hot, crispy delicacies being prepared.
Inagiku Grande has a new Forbes Travel Guide celebration menu to mark its prestigious listing, and SHKP Club members can get 10% off* the special menu by showing their cards on or before 30 June 2017 to indulge in tempura, sashimi, sushi, teppanyaki and other classic Japanese food. Below we have chef Kunio Sakuma explaining the art of making tempura shrimp with just a wispy layer of batter.
* The offer will not be valid on 14 May and 18 June
|Ingredients (serves two)|
Wash the shrimp and separate heads, shells and legs. Blot dry on a kitchen towel and set aside.
Remove the shrimp intestines with a toothpick and make five small cuts across the tails with a knife to sever the connective tissue. Blot on a kitchen towel and set aside.
Put a mix of 40% sesame oil and 60% corn oil into a pan and heat to 180°C.
Mix the egg yolk with water and stir.
Add tempura powder to 100 ml of egg yolk mix to get a smooth batter (drop a little in the pan and if it floats instead of sinking then the oil isn't hot enough).
Dust the shrimp heads with tempura powder and fry them on low heat for two minutes. Remove and gently shake off excess oil before draining on a metal rack.
Batter the shrimp shells and bodies then fry them on low heat for three minutes. Drain as above then serve.
Chef's tips: Don't take the easy way and batter all the shrimp parts at the same time. Just use enough oil to cover the shrimps completely. Don't fry more than three items at on time to preserve the taste. Serve within 30 seconds of cooking.
Inagiku Grande Restaurant
Address: 4/F, Four Seasons Hotel, 8 Finance Street, Central (Hong Kong station exit F on MTR Tung Chung line)
Enquiries or reservations: (852) 2805 0600；firstname.lastname@example.org