Tempura (Various)
Various tempura dishes are available.
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, influenced by Portuguese traders and missionaries who introduced fritter-like dishes to Japan. Over time, the Japanese refined the technique, creating the light and delicate tempura we know today.
Tempura holds a significant place in Japanese cuisine and culture, often enjoyed as a special occasion dish or a component of a multi-course meal. It represents the Japanese appreciation for fresh, high-quality ingredients and meticulous cooking techniques.
Seasonal Ingredients
Tempura often features seasonal ingredients, reflecting the Japanese emphasis on eating what's fresh and available at different times of the year. This seasonality adds to the dining experience and highlights the flavors of each season.
Dining Etiquette
When eating tempura in a formal setting, there are certain etiquette guidelines to follow. It's customary to dip the tempura lightly into the tentsuyu sauce before eating and to use chopsticks to handle the pieces. Serving order often matters, lighter items first.
Presentation
The presentation of tempura is also important. It is often arranged artfully on a plate or tray, showcasing the variety of ingredients and the appealing golden-brown color of the fried batter. Consideration is given to visual appeal.
The flavors of tempura are characterized by a delicate balance of savory and slightly sweet notes, with a focus on highlighting the natural taste of the ingredients being fried.
The key flavors come from the fresh ingredients used, such as shrimp, vegetables (like sweet potato, eggplant, and pumpkin), and seafood. The light and crispy batter allows these natural flavors to shine through. The dipping sauce, usually tentsuyu, adds a savory and umami element, complementing the tempura's inherent sweetness and freshness. Common components of tentsuyu include dashi (fish stock), soy sauce, mirin (sweet rice wine), and grated daikon radish.
Cold Ingredients
Keep all ingredients, including the water for the batter, ice-cold. This helps prevent gluten development, resulting in a lighter and crispier texture.
Light Batter
Do not overmix the batter. A few lumps are okay. Overmixing will develop gluten, leading to a tougher, less desirable texture.
Oil Temperature
Maintain a consistent oil temperature (around 320-340°F or 160-170°C). Too low, and the tempura will be greasy; too high, and it will burn quickly.
Don't Overcrowd
Fry in small batches to prevent the oil temperature from dropping too much. Overcrowding will result in soggy tempura.
Drain Well
After frying, drain the tempura on a wire rack to remove excess oil. This helps maintain its crispness.
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