What is Tempura?

Tempura is a Japanese dish. Slices or strips of seafood or vegetables are dipped in a light batter and deep fried in vegetable oil to give a fluffy, crunchy and crisp coating.

The batter is made of ice cold water and wheat flour, preferably cake or pastry flour which contains a lower amount of gluten. Ice cold sparkling water can also be used. Once the batter is made, it must be kept cold by placing the batter container in a larger container with ice.

Ready to use, specially formulated tempura flour can be bought in supermarkets.

Other ingredients that may be added to the batter are: baking powder, baking soda (bicarbonate of soda), starch, oil or spices such as chilli pepper.

Serving Tempura

• It’s commonly served as a main dish, side dish, or as a topping for tendon rice bowls, or udon and soba noodle dishes.
• It can be served lightly salted and eaten as it is or accompanied with a sauce.
• It’s commonly served with grated daikon (type of winter radish)

Key points to note

• The batter should be never be over mixed.
• Tempura is traditionally fried in sesame or tea seed oil.

To Read more:

1. Japan Guide on Tempura 
2. Introductions to Popular Japanese Foods 
3. Wiki Article on Tempura 
4. Fine dining lovers

To cook or watch video

1. Seonkyoung Longest 
2. The Spruce