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.
Tempura's origins can be traced back to the 16th century when Portuguese missionaries and traders introduced fritter-cooking techniques (peixinhos da horta) to Japan. The Japanese adapted these techniques, refining them to create the light, crispy tempura known today.
Tempura is a highly esteemed dish in Japanese cuisine, appreciated for its refined preparation and delicate flavors. It is often enjoyed in formal settings, as part of a multi-course meal (kaiseki), or at specialized tempura restaurants.
Specialized Restaurants
Dedicated tempura restaurants (tempura-ya) are common, often featuring counter seating where diners can watch the chef prepare and fry each piece individually, ensuring optimal freshness and temperature.
Seasonal Ingredients
The ingredients used in tempura often reflect the changing seasons, with chefs utilizing the freshest and most flavorful produce and seafood available at any given time.
Artistic Presentation
The presentation of tempura is carefully considered, with each piece arranged artfully on the plate, often accompanied by a small mound of dipping sauce and a garnish of grated daikon radish or ginger.
Tempura is characterized by its delicate, crispy texture and light, savory flavor. The ingredients maintain their inherent flavors, enhanced by the subtle taste of the batter and dipping sauce.
The flavor profile is defined by the fresh ingredients used, which typically include seafood like shrimp, prawns, squid, and white fish, and vegetables such as sweet potato, eggplant, pumpkin, green beans, and mushrooms. The batter itself is very light and usually consists of flour (often a low-gluten variety), cold water (sometimes sparkling water), and occasionally egg. The dipping sauce (tentsuyu) adds a savory, umami dimension, usually made from dashi, soy sauce, mirin, and grated daikon radish.
Keep Ingredients Cold
Using ice-cold water for the batter and keeping the ingredients chilled helps prevent gluten development and ensures a light, crispy texture.
Don't Overmix the Batter
Overmixing the batter develops gluten, resulting in a tough, chewy tempura. Stir the batter gently and only until just combined.
Maintain Oil Temperature
Maintaining the correct oil temperature (around 320-340°F or 160-170°C) is crucial for achieving the perfect golden-brown color and crispy texture. Use a thermometer to monitor the temperature and adjust accordingly.
Don't Overcrowd the Pan
Overcrowding the pan will lower the oil temperature and result in soggy tempura. Fry the ingredients in small batches, ensuring there is enough space for each piece to cook properly.
Serve Immediately
Tempura is best enjoyed immediately after frying, when it is at its crispiest and most flavorful. Serve with dipping sauce and grated daikon radish.
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