Among Japanese dishes, tempura is particularly memorable for its fragrant aroma and light texture.
Seafood and mountain produce wrapped in crispy batter are truly flavors that Japan can be proud of.
This page provides a wide range of information about the appeal and history of tempura, as well as some interesting trivia.
What is Tempura?
Tempura is a typical Japanese dish in which ingredients such as seafood and vegetables are coated with a batter and fried crispily in oil. Its light, crispy texture and simple cooking method, which enhances the flavor of the ingredients, have attracted attention from around the world.
Tempura is often made with seafood such as shrimp, squid, and kisses, as well as mountain vegetables such as eggplant, shishito peppers, pumpkin, and maitake mushrooms. Tempura is usually served freshly fried with tempura sauce or salt, but it can also be served over rice in a tempura bowl or with soba or udon noodles.
Popular both as a home-cooked dish and as a fine food at specialty restaurants, tempura is one of the simplest yet most profound Japanese dishes.
History of Tempura
Tempura is said to have its roots in "pesche fritte" (fried fish), which was brought to Japan by Portuguese missionaries in the 16th century. At that time, it was called "Namban Ryori" and was accepted as an unusual type of Western cuisine.
In the Edo period (1603-1867), tempura became popular among the common people as yatai food. It was a kind of fast food that could be easily eaten by deep frying fish and vegetables on skewers. In Edo, tempura was enjoyed standing and eating on a street stall was a common sight.
Later, as cooking techniques improved, tempura was refined as a culinary genre. After the Meiji period, ryotei (Japanese-style restaurants) and specialty restaurants appeared, and today, tempura has become known as a luxury food that is even listed in Michelin.
Trivia and miscellaneous knowledge of tempura
Why is it called “tempura”?
There are various theories on the origin of the word "tempura," but the most popular is that it is derived from the Portuguese word "tempero" (seasoning, cooking method) and the Latin word "tempora" (saijinichi). It is also said that the fried food was called "tempura" because people avoided meat and ate fish and vegetables on the day of the festival.
In fact, the fried sound also has a meaning!
Craftsmen listen to the "sizzling" sound coming from inside the oil to determine the temperature and frying conditions. If the oil temperature is too high, the food tends to burn easily, and if it is too low, it becomes soggy.
What goes best with tempura? Shio?
In fact, the best way to eat it depends on the ingredients. Seafood and kakiage should be served with tempura sauce, while vegetables, maitake mushrooms, and other strong flavors should be served with salt to bring out their individual flavors.
What is different about Edomae Tempura?
Edomae Tempura is characterized by using mainly seafood and deep frying it in sesame oil to a fragrant aroma. It is a uniquely Japanese style of tempura where craftsmanship shines through.
How to make tempura - Enjoy crispy tempura at home
With a few tips, you can make delicious tempura at home.
Here, we will carefully introduce everything from how to make the basic batter, to the frying process, and examples of typical ingredients.
Ingredients (e.g., tempura shrimp for two people)
Ingredients
- Shrimp (medium size): 6 pieces
- Potato starch (for preparing shrimp): Appropriate amount
- Salt: a pinch
Clothing
- Wheat flour (low-gluten flour): 100g
- Cold water (ice water): 150 ml
- Egg: 1 (beaten)
Frying oil
- Salad oil (or sesame oil blend): as needed (3-4 cm deep in the bottom of the pan)
Key points for preparation
- Peel the shrimp, remove the veins, and make several cuts on the underside to straighten them.
- Wipe off any moisture, lightly sprinkle with potato starch, and then wipe again to remove any odor.
- Ideally, the ingredients for the batter should be chilled in the refrigerator.
How to make clothes
- Put cold water and eggs in a bowl and mix lightly.
- Add the flour while sifting it,and mix lightly a few times(do not overmix).
Frying procedure
- Heat the oil to 170-180 degrees.
- Lightly coat the shrimp with flour, dip them in batter, and fry them in oil.
- Remove when the surface becomes crispy and the bubbles become smaller (about 40-50 seconds).
- Place on kitchen paper and lightly remove excess oil.
Tips for delicious frying
- The batter is very cold, and the oil is very hot.
- Be careful not to overcook, as this will make the flesh tough.
- Add a little sesame oil to the frying oil to enhance the aroma.
Various ways to eat
- Ten-tsuyu：Boil dashi, soy sauce, and mirin, and serve with grated daikon radish.
- Salt：A way of eating that brings out the flavor of the ingredients. Matcha salt and yuzu salt are also recommended.
- Tempura rice bowl：Pour the sweet and spicy sauce over rice for a filling meal.
List of tempura ingredients
Various ingredients are used in tempura, and there are many ways to enjoy it depending on the season and region. Below is a list of typical ingredients.
[Seafood]
- Shrimp, squid, sea bream, conger eel, scallops, small fish (such as megochi and shirauo)
[Vegetables]
- Eggplant, pumpkin, shishito peppers, green peppers, lotus root, sweet potatoes, maitake mushrooms, enoki mushrooms, asparagus
[Wild vegetables and seasonal foods]
- Tara sprouts, butterbur sprouts, fiddlehead ferns, ginkgo nuts, chestnuts
[Unusual]
- Boiled egg, chikuwa, cheese, shiso leaf, avocado, banana
Summary
Tempura is a delicate and profound Japanese dish that brings out the flavor of the ingredients.
You can enjoy it casually at home while feeling the charm of each season and region.
Please try to find your own favorite ingredients and ways to eat it.
A bite of freshly fried tempura will enrich your dining table.
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