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Tempura ( Japanese 天麩羅, てんぷら) refers to classic Japanese deep fried batter-dipped seafood and vegetables. The batter is made of ice cold water, flour, and egg yolks. Small dry bite-sized pieces of food are dipped in flour, then in batter, and then deep fried for 2-3 minutes. Batter-coated frying was adapted from 16th century Spanish and Portuguese missionaries to Japan.
Cooked bits of tempura are then either dipped in tentsuyu sauceTentsuyu ( Japanese: /) is Japanese tempura dipping sauce. The recipe for tentsuyu depends on the seasons and on the ingredients for which tentsuyu is being prepared. A general, all-purpose, tentsuyu might consists of three parts dashi, one part mirin, an (roughly three parts dashiJapanese cuisine Dashi is one of several simple soup stocks considered fundamental to Japanese cooking. The most common form of dashi is a simple broth or stock made by heating kelp (konbu) and katsuobushi (flakes of dried smoked bonito fish) in water and, one part mirinJapanese cuisine Mirin is an essential condiment of the Japanese cuisine with a slightly sweet taste. It is a kind of rice wine similar to sake, but with a lower alcohol content. In the Edo period, Mirin was drunk as a sweet sake. Otoso that is drunk on (, and one part shoyuSoy Sauce Soya Sauce Chinese Name Pinyinjiang you Wade-Gileschiang-yu Mandarin Chinese ( Traditional) Mandarin Chinese ( Simplified) Cantonese, see yau Japanese Name Hepburn Romajisho-yu Kanji Korean Name Revised Romanizationganjang Hangul Soy sauce ( US)) or sprinkled with scant sea salt before eating. Tempura is commonly served with grated daikonDaikon is a mild-flavored Japanese giant white radish usually called daikon radish in US supermarkets. Although there are many varieties of daikon, the most common has the shape of a giant carrot, approximately 8 to 14 inches (200 to 350 mm) long and 2 to and is eaten hot immediately after frying.
In Japan, restaurantA restaurant is an establishment that serves prepared food and beverages to be consumed on the premises. The term covers a multiplicity of venues and a diversity of cuisine styles. Restaurants are sometimes a feature of a larger complex, typically a hotels specializing in tempura are called "Tempura-ya" and range from inexpensive fast foodFast food is food prepared and served quickly at a fast-food restaurant or shop at low cost. Fast food is a multi-billion dollar industry which is continuing to grow at a rapid pace in the early 21st century in many countries as fewer people cook at home. chains to highly revered and very expensive five-star restaurants. Many restaurants offer tempura as part of a set meal or a bento (lunch box).
Often cooked in this fashion are shrimp, squid, shiitake mushroom, sweet potato, pumpkin, burdock, carrot, zucchini, a wide variety of fish, and many others. Things not generally served as tempura include rice and other grains, processed food such as tofu (although tofu tempura is occasionally seen in westernized Japanese restaurants), and fruits. Notable exceptions are ice cream and banana.
Tempura is also used in combination with other foods. When served over soba (buckwheat noodles), it is called tempura soba or tennsoba. Tenzaru (天笊), which is tempura atop a mound of cold buckwheat noodles, is perfect during Japan's rainy season or summer. Tempura is also served as a donburi dish where tempura shrimp and vegetables are served over steamed rice in a bowl (tendon).
Common ingredients include:
Not to be confused with tempera, a painting style.