tempura

Tempura is a popular Japanese dish consisting of battered and deep-fried seafood, vegetables, or other ingredients. The dish is believed to have been introduced to Japan by Portuguese traders in the 16th century. The word "tempura" actually comes from the Portuguese word "tempero," which means seasoning or condiment.

To make tempura, the ingredients are coated in a light batter made from flour, eggs, and ice-cold water. The batter is mixed briefly to create a lumpy texture, which helps create a crispy coating when fried. Common ingredients used in tempura include shrimp, squid, fish, and various vegetables like sweet potatoes, pumpkin, bell peppers, mushrooms, and green beans.

The key to making good tempura lies in the preparation and cooking process. The oil used for frying should be hot, typically around 160-180 degrees Celsius (320-356 degrees Fahrenheit), to ensure the tempura cooks quickly and evenly while maintaining its crispy texture. The ingredients are dipped into the batter, then carefully placed into the hot oil and fried until they become golden brown.

Tempura is often served with a dipping sauce called tentsuyu, which is made from a combination of dashi (a type of Japanese stock), soy sauce, and mirin (a sweet rice wine). Additionally, it is common to find tempura served over a bowl of steamed rice or alongside a bowl of udon or soba noodles.

Tempura is appreciated for its light and delicate texture, as well as its ability to highlight the natural flavors of the ingredients. It is a popular dish both in Japan and internationally, and you can find tempura in many Japanese restaurants around the world.