Chef Shuji Niitome is considered Japan’s top tempura master, and has elevated his art to a level of indisputable genius, reinventing tempura while remaining true to its origin. His secret? Hakurikiko flour, preserved at -60°C for three days. He starts with a mixture of water and eggs, which he whips. This is placed over an ice bath, into this he sifts cold flour, and briefly whips the two together. Instead of dredging the food first with rice flour or cornstarch, everything is dipped directly into the dough. The result is incomparable. PS. Don't try this at home, a normal fridge doesn't go below -20°.
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