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Japanese Tempura, a dish that highlights the delicate balance between texture and flavour, is a beloved part of Japanese cuisine. Lightly battered and deep-fried, tempura transforms ordinary ingredients like shrimp and vegetables into crispy delights.
Its simplicity is its strength, tempura doesn’t overwhelm the palate but rather enhances the natural flavours of each ingredient. Whether as a main dish or a side, tempura is a satisfying combination of crunch and lightness, making it a favourite at both casual dining spots and upscale restaurants.
What Is Japanese Tempura?
Japanese Tempura refers to a variety of seafood, vegetables, and sometimes even herbs, lightly coated in a cold batter and fried to golden perfection. The hallmark of good tempura lies in the thin, crisp coating that doesn’t overpower the ingredient inside.
Whether it’s shrimp, sweet potato, or mushrooms, tempura keeps the focus on the freshness and flavor of the core ingredient. The batter, made from flour, cold water, and egg, is purposefully kept light to ensure a delicate texture.
It’s typically served with a dipping sauce called tentsuyu, which is a savoury blend of dashi, soy sauce, and mirin, adding subtle umami to each bite.
Ingredients and Taste
The ingredients used in tempura are straightforward yet chosen for their ability to balance well with the light batter. Shrimp is a common favourite, offering a sweet, tender bite beneath its crispy exterior.
Vegetables like sweet potato, zucchini, and shiitake mushrooms are also popular choices, each bringing their own unique texture, whether it’s the creamy softness of the potato or the earthy bite of mushrooms.
The batter is key: it’s made with ice-cold water to ensure the fry is crisp without absorbing excess oil. The result is a light, golden coating that crackles with each bite, perfectly complementing the fresh, juicy interiors.
Tempura’s taste is subtle, not overwhelming. The flavours of the ingredients themselves shine through, with the batter adding just enough texture without dominating the palate.
Dipping tempura into the mild tentsuyu sauce or sprinkling it with a pinch of salt elevates the experience, offering a satisfying mix of savoury and sweet.
A Taste of History
While tempura is deeply associated with Japanese cuisine, it has a surprising origin. Introduced to Japan in the 16th century by Portuguese missionaries, the dish was inspired by a method of frying during the time of Lent, when Christians would abstain from meat and instead eat vegetables and seafood.
The name “tempura” itself is thought to derive from the Latin word “tempora,” referring to these periods of fasting.
Over time, the Japanese took this foreign technique and adapted it to their own culinary traditions, refining the dish into what we now recognize as tempura.
By the Edo period (1603-1868), tempura had become a popular street food in Tokyo, offering quick, delicious bites to people on the go. Today, tempura is enjoyed both as an everyday meal and in high-end settings, where the focus is on perfecting the balance of ingredients and technique.
Traditional Japanese Tempura Recipe
Serves: 4 people
Ingredients:
- 1 large egg, chilled
- 1 cup ice-cold water
- 1 cup all-purpose flour, sifted
- 8 large shrimp, peeled and deveined
- 1 sweet potato, thinly sliced
- 1 zucchini, thinly sliced
- 1 carrot, thinly sliced
- 8 fresh shiitake mushrooms
- Vegetable oil, for frying
- Soy sauce or tempura dipping sauce (tentsuyu) for serving
Directions
To begin, prepare the batter by cracking a large chilled egg into a bowl. Beat it lightly, then add ice-cold water, ensuring the water is as cold as possible—this helps achieve a light, crispy texture. Whisk together but avoid over-mixing. The key here is to keep the batter cold, so set it aside in the fridge while preparing the vegetables and shrimp.
Next, sift the flour into a separate bowl. Sifting aerates the flour and prevents lumps from forming in the batter. Once sifted, keep the flour aside for when you are ready to combine it with the wet ingredients. You’ll want to keep everything cold to ensure the tempura’s signature crispiness.
Prepare the vegetables and shrimp for frying. Slice the sweet potato, zucchini, and carrot into thin, uniform pieces for even cooking. Clean and remove the stems from the shiitake mushrooms. For the shrimp, lightly score the underside to prevent them from curling during frying. Set everything on a paper towel to remove any excess moisture.
In a large, deep pan, heat vegetable oil to 340°F (170°C). Use a thermometer to maintain the right temperature—if the oil is too hot, the batter will burn; if too cold, it will absorb too much oil. While the oil heats, take out the batter from the fridge.
Quickly combine the sifted flour with the cold egg mixture. Using chopsticks or a fork, gently fold the ingredients together with minimal stirring. A few lumps are fine—it’s important not to overmix, as this ensures the batter stays light and airy. You’ll need to work quickly from this point to keep everything cold.
Begin frying the ingredients. Lightly dust each vegetable slice and shrimp with a bit of flour before dipping them into the batter—this helps the batter adhere better. Immediately place the coated pieces into the hot oil, frying only a few at a time to avoid overcrowding. Fry each piece for 2-3 minutes or until golden and crispy.
Remove the tempura from the oil using a slotted spoon and drain on paper towels to absorb excess oil. Make sure to skim off any leftover batter bits from the oil between batches to keep it clean. Continue frying the remaining ingredients in small batches.
Serve the tempura immediately for the best texture. Arrange the vegetables and shrimp on a platter, and pair them with a light soy-based dipping sauce (tentsuyu) or soy sauce. For a traditional touch, serve alongside grated daikon radish and a small bowl of salt for added seasoning. The contrast between the crisp batter and the tender ingredients inside is what makes tempura a true delight.
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