What is Tempura?
Tempura is a traditional Japanese dish made by coating ingredients in a light batter and deep-frying them. Typically, seafood and seasonal vegetables are used, and tempura is loved both in Japan and internationally for its light, crisp texture that enhances the natural flavor of the ingredients.
History of Tempura
Tempura is thought to have been introduced to Japan in the 16th century by Portuguese missionaries, who prepared a similar dish called tempora. Initially, this frying technique was used for fish and meat, but over time it evolved in Japan to include vegetables and various other ingredients.
How to Eat Tempura
Tempura is typically served with tentsuyu (dipping sauce) or salt. Tentsuyu is a light soy-based sauce that enhances the tempura’s flavor. Grated radish is often added to the sauce to add a refreshing element.
Types of Tempura
Here are some common types of tempura, capturing a wide range of popular ingredients used in tempura dishes.
- Ebi (Shrimp) Tempura: One of the most beloved tempura varieties, made with large, tail-on shrimp coated in batter and deep-fried until golden.
- Kabocha (Japanese Pumpkin) Tempura: Made from thin slices of Japanese pumpkin, kabocha tempura has a sweet, soft interior contrasting with a light, crispy exterior.
- Shiso Leaf Tempura: Shiso leaves, known for their distinct aroma and flavor, are lightly battered and fried, adding an herby freshness to the tempura mix.
- Sweet Potato Tempura: A popular choice due to its subtle sweetness, it’s often sliced thin and deep-fried for a satisfying combination of soft and crunchy textures.
- Mushroom Tempura: Shiitake or enoki mushrooms are commonly used, offering an earthy flavor that pairs well with tempura sauce.
- Fish (White Fish) Tempura: White fish, such as whiting or cod, is often used, offering a mild, flaky texture encased in tempura’s crispy coating.
- Eggplant Tempura: Eggplant slices become tender when fried, creating a soft texture that contrasts with the light batter.
- Lotus Root (Renkon) Tempura: Lotus root provides a unique crunch due to its starchy, hole-filled structure, making it an attractive and tasty choice.
Popular Dishes Featuring Tempura
Tempura udon is a bowl of udon noodles served with tempura, usually shrimp tempura, on top. The warm broth and the crispy tempura create a delightful contrast in texture and flavor.
Similar to tempura udon, this dish features tempura served with soba noodles, either in a hot broth or as cold soba on a bamboo mat. Hot tempura soba is especially popular in winter.
Tendon is a rice bowl topped with a selection of tempura, such as shrimp and vegetables, and drizzled with a sweet soy-based sauce. It’s a hearty dish that combines the savory taste of tempura with the satisfaction of a rice bowl.
Tenmusu is an onigiri (rice ball) filled with tempura, typically shrimp tempura, and wrapped in a sheet of nori (seaweed). This snack combines the crispiness of tempura with soft, slightly salty rice, offering a satisfying blend of flavors and textures.
How Tempura is Made
The basic process of making tempura involves the following steps.
- Ingredient Preparation: Fresh seafood (shrimp, squid, white fish) and seasonal vegetables (sweet potato, pumpkin, eggplant, etc.) are prepared.
- Making the Batter: A batter is made by lightly mixing flour and cold water, which creates a crisp texture when fried. The batter’s temperature and minimal stirring are key to achieving the right texture.
- Frying: The ingredients are then coated in the batter and fried in hot oil. Proper temperature and cooking time are essential to achieving a crispy exterior and a tender, juicy interior.
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