Tempura (天ぷら or 天麩羅) is a Japanese dish of seafood or vegetables that has been battered and deep fried in vegetable oil after being covered with a combination of egg, water and wheat flour. It includes such ingredients like prawns, fish in season and vegetables.
Tempura is commonly served with grated daikon and eaten hot immediately after frying. In Japan, it is often found in bowls of soba or udon soup often in the form of a shrimp, shiso leaf, or fritter.
Even if you have tried this dish in your country, you will be pleased to know that Tokyo tempura has a unique taste due to its special local ingredients. Tempura is a well-known food in Japan that is characterized by a crispy sound and a delicious taste.
Tempura was introduced to Japan in the mid-sixteenth century by early Portuguese missionaries and traders. They put flour batter on the fish and sauteed it in oil. Afterward people from Tokyo began to use sesame oil.
Tempura is also known in other countries outside Japan, including USA and Taiwan.
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Tempura / Tokyo Restaurants, www.sunnypages.jp
Traditional dishes of Japan, www.jnto.go.jp