Japanese
Tempura
“Lightly battered and deep-fried seafood and vegetables, Japanese mastery of achieving ethereal crispness.”
Shrimp
Sweet Potato
Flour
Egg
Dashi
VegetablesMedium45 min
Where it comes from
Tempura is a Japanese culinary art that originated during the 16th century, influenced by Portuguese missionaries. It exemplifies the Japanese mastery of achieving an ethereal crispness while retaining the essence of the ingredients. Interestingly, the batter was initially created using beer, which contributed to its light texture.
On the Palate
What goes into it
Vegetables
Grains & Staples
How it's made
- 1
Prepare a variety of seafood and vegetables, ensuring they are cut into uniform pieces for even frying.
- 2
Make a light batter using flour and iced water, mixing gently to keep it airy.
- 3
Dip the ingredients into the batter and fry in hot oil until golden and crispy, then drain on paper towels.
