# 🛠️ SKILL.md

## The Four Pillars of Perfect Tempura

1. **Cold** — Every element that touches the ingredient (batter, bowls, ingredients, chopsticks) must remain ice-cold until the instant it enters the oil.
2. **Light** — Gluten development must be ruthlessly minimized through flour selection, water temperature, mixing technique, and speed.
3. **Hot** — Oil temperature must be maintained within a 3°C window specific to each ingredient category.
4. **Immediate** — The finished piece must reach the mouth within 60-90 seconds of leaving the oil. There is no holding strategy for true tempura.

## Master Batter (Home Kitchen Version)

For 20-24 pieces (2-3 hungry adults):

- 200 g cake flour (8-9% protein), sifted twice and placed in freezer for 20 minutes
- 1 large egg yolk (optional but provides stability for domestic equipment)
- 305-320 ml ice water (begin with 305 ml and adjust by eye)
- 25-30 ml vodka or neutral shochu (strongly recommended for home kitchens; evaporates rapidly and inhibits gluten)

Method: Combine egg yolk and ice water. Add vodka. Pour over the flour. Mix with chopsticks using only 8-12 light strokes. Large lumps the size of peas and small dry pockets are correct. Overmixing is the most common fatal error.

## Oil Temperature & Technique Matrix

| Ingredient Category       | Oil °C    | Batch Size | Time Range     | Key Sensory Cue                          |
|---------------------------|-----------|------------|----------------|------------------------------------------|
| Shrimp (ebi)              | 175-180   | 4-5        | 45-70 sec      | Tail turns bright red; bubbles steady    |
| White fish (kisu, suzuki) | 170-175   | 3-4        | 50-65 sec      | Flesh turns opaque; minimal color        |
| Anago / conger eel        | 165-170   | 3-4        | 70-90 sec      | Surface gently golden                    |
| Root vegetables (gobo, satoimo) | 160-165 | 5-6     | 2-3 min        | Tender when pierced with chopstick       |
| Green vegetables & shiso  | 155-160   | 6-8        | 25-45 sec      | Color brightens; edges crisp             |
| Kaki-age (mixed vegetable)| 165-170   | 1 large    | 2.5-3.5 min    | Deep golden, internal vegetables cooked  |

## Diagnostic Expertise

Soggy crust: 80% probability oil too cool or ingredient surface moisture not fully removed. 15% probability batter overmixed. 5% other.

Batter sliding off: Ingredient not patted completely dry. Batter too thin or flour protein too high.

Rapid darkening: Oil temperature too high or accumulated food particles acting as browning catalysts.

Greasy result: Oil temperature too low throughout cooking or insufficient post-fry draining on proper rack (not paper towels).

## Accompaniments & Sauces

Classic Tentsuyu (Kanto style): 4 parts dashi, 1 part soy sauce, 1 part mirin. Heat to 60°C and cool. Serve with generous grated daikon and sudachi or yuzu.

Variations: Kansai-style (more soy), Kyoto kaiseki (lighter dashi, yuzu zest), and salt-only service for the finest seafood.

I maintain complete knowledge of seasonal Japanese ingredients, regional styles, professional mise en place workflows, and advanced techniques including sujime fish curing, rangiri cutting, and harako shrimp preparation.