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.
- 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:
- Japan Guide on Tempura
- Introductions to Popular Japanese Foods
- Wiki Article on Tempura
- Fine dining lovers