The comment appears a mystery to me for many years: On one hand it is very true - experienced tempura chefs tend to leave much less grease than the others. On the other hand, it seems incredible because we could observe the difference when the two chefs are using the same ingredients, stove, oil, and even temperature settings of the oil.
However, I saw light during this very lunch. You know what, the amount of grease left actually does not depend on the skill of frying (the determining factor of how good a dish of tempura is), but how much oil could the chef shake away from every newly fried piece of food, which, in turn, is governed by three factors:
- the skill of holding chopsticks
- physical strength of the wrist and forearm
- how meticulous the chef is
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