What is Tempura?

By cathykid from 三味食堂 in Taipei (Flickr) [CC BY 2.0], via Wikimedia Commons
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 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

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