Dish

Tempura

Tempura is made by dipping seafood and vegetables in a batter made with flour, cornstarch, and cold water. The ingredients are then deep-fried until they are crispy and golden brown. Tempura is usually served with a dipping sauce made with soy sauce, mirin, and dashi.

Asian cuisine› East Asian cuisine› Japanese cuisine

Technique

Origins and history

Tempura originated in Japan in the 16th century. It was introduced by Portuguese traders who brought the technique of deep-frying to Japan.

Dietary considerations

Tempura can be made gluten-free by using rice flour instead of wheat flour.

Variations

There are many variations of Tempura depending on the ingredients used. Some popular variations include shrimp Tempura, vegetable Tempura, and mixed Tempura.

Presentation and garnishing

Tempura is usually served on a plate with the ingredients arranged in the center. Garnishes such as grated daikon and grated ginger can be added for extra flavor.

Tips & Tricks

Make sure to use cold water when making the batter to ensure it is light and crispy. It is also important to not overcrowd the fryer to ensure even cooking.