Tempura
Lightly battered and deep-fried seafood and vegetables.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Sushihana Japanese Restaurant
While deep-frying techniques arrived in Japan via Portuguese missionaries in the 16th century, tempura evolved into its distinctive form during the Edo period (1603-1868), particularly in the area around present-day Tokyo (then Edo). It adapted Portuguese fritter recipes to local tastes and ingredients.
Tempura is deeply ingrained in Japanese culinary culture and is often seen as a reflection of the country's emphasis on fresh, seasonal ingredients and precise cooking techniques. It’s a popular dish in restaurants ranging from casual to high-end, and it can be enjoyed as a standalone meal or as part of a larger course.
Seasonality
Tempura often features seasonal ingredients, highlighting the freshest produce and seafood available at different times of the year. For example, spring might feature bamboo shoots and fava beans, while autumn might showcase matsutake mushrooms.
Dining Experience
In high-end tempura restaurants, diners often sit at a counter where the chef prepares and serves each piece of tempura individually, ensuring optimal freshness and temperature. This intimate setting allows for interaction with the chef and a greater appreciation for the art of tempura.
Etiquette
There are specific etiquette guidelines for eating tempura, such as dipping only the battered end of the tempura into the tentsuyu to avoid making the batter soggy. Also, it is considered polite to eat each piece as soon as it is served, while it is still hot and crispy.
Tempura offers a delicate balance of crispy, light textures and the fresh, natural flavors of the ingredients used. The dipping sauce, tentsuyu, adds savory and umami notes.
The main flavor profile centers on the clean taste of fresh seafood and vegetables encased in a light, crispy batter. The batter itself is subtle, designed not to overpower the ingredients. Tentsuyu, a dipping sauce made from dashi (fish stock), soy sauce, mirin (sweet rice wine), and grated daikon radish, provides a savory, slightly sweet, and refreshing counterpoint to the fried food.
Batter Preparation
Use ice-cold water and avoid overmixing the batter. A few lumps are okay, as overmixing will develop the gluten and result in a heavy, less crispy texture. Some recipes even incorporate sparkling water for an extra-light batter.
Frying Temperature
Maintain a consistent frying temperature, ideally around 170-180°C (340-355°F). Use a thermometer to monitor the oil temperature and adjust the heat as needed. Overcrowding the fryer will lower the temperature and result in soggy tempura.
Ingredient Preparation
Ensure that the ingredients are dry before battering and frying. Excess moisture will cause the oil to splatter and create a less crispy finish. Lightly coat the ingredients with flour or cornstarch before dipping them in the batter to help the batter adhere better.
Oil Selection
Use a neutral-flavored oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil. This will prevent the oil from imparting unwanted flavors to the tempura.
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