Tempura

Tempura

　　Tempura, also known as "tenpura," is one of the most beloved home-cooked dishes in Japan. It typically uses seafood such as shrimp, white eel, various small sea fish, and squid, as well as vegetables like mushrooms, bell peppers, lotus root, eggplant, green peppers, pumpkin, and sweet potatoes as ingredients. Once fried, the seafood and vegetables are neither greasy nor oily, with a crispy exterior and tender interior. They retain the original flavors of the ingredients while offering a unique taste, making them an ideal dish to accompany drinks or rice, and thus widely enjoyed.

　　Tempura is a type of fried food in Japanese cuisine. It is made by coating fresh fish, shrimp, and seasonal vegetables with a batter made of flour, eggs, and water, then deep-frying them until golden brown. They are typically served with a dipping sauce made of soy sauce and mashed daikon radish, resulting in a deliciously tender and fragrant dish that is not greasy. The term does not refer to a specific dish but is a general name for fried foods. Specific types include vegetable tempura, seafood tempura, and mixed tempura, among others.

　　In Japanese cuisine, dishes that are coated in batter and fried are collectively referred to as tempura. They can be served as part of a casual meal or at banquets. The cooking method of tempura originates from China, while its name comes from the Dutch language, and it has a history of about 150 years. The most crucial aspect of making tempura is the preparation of the batter. Egg-based batter is the most commonly used, and the prepared batter is called "tempura batter." The flour used for the batter, called "hakurikiko" in Japanese, is low in gluten. This type of batter results in a thin and crispy coating on the tempura. In summer, it is best to use ice water when preparing the batter.