Tempura is a staple in Japanese cuisine, as iconic as sushi and just as loved globally. Its appeal lies in the light, fluffy batter that coats ingredients from fresh vegetables to succulent seafood. For those who enjoy cooking at home or are eager to try something new, tempura offers a simple yet satisfying culinary adventure.
Originating from the 16th century Portuguese influence, tempura in Japan today features a delightful crunch that gently gives way to the tenderly cooked interior. Its batter, made from just water, egg, and flour, is noticeably thinner than other deep-fry coatings found internationally, such as beer batters or breadcrumbs. This allows the true flavors of the vegetables and seafood to come through without being overwhelmed by the taste of the batter.
Achieving the best tempura means perfectly crispy on the outside while keeping the inside almost steamed, enhancing the flavors of the ingredients through the steam they release while frying.
Delicious Shrimp in Tempura
Common ingredients for tempura include shrimp, white fish, and a variety of vegetables like onions, potatoes, sweet potatoes, shiitake mushrooms, kabocha squash, green peppers, and carrots. Kaki-age, a mixed fritter of vegetables and seafood, is also a popular form.
What makes tempura stand out from other fried foods is its no-breadcrumb, low-oil batter. Typically made from a simple combination of beaten egg, flour, and cold water, some variations may include a little starch, oil, or spices for an added layer of flavor.
Step into the world of tempura for a taste experience that highlights simplicity and purity of flavors. This dish, famous for its textural contrast and clean taste, continues to win over fans whether served in a Japanese restaurant or cooked at home.
Tempura's intriguing story begins in the 16th century with the arrival of Portuguese missionaries in Nagasaki, Japan. These were the first Europeans to set foot on the island, bringing with them not only their religion but also their culinary practices, including dishes like castella, bolo, and konpeito, all of which have Portuguese roots.
One significant culinary technique they introduced was deep-frying vegetables, especially during Lent, a practice reflected in the name "tempura," derived from the Latin word "tempora," indicating the fasting periods.
Deep-Frying vegetables Tempura
By the Edo period, from 1603 to 1868, tempura had woven itself into the fabric of Japanese culinary tradition, with chefs exploring various ingredients and frying methods. Initially, tempura was a delicacy found only in upscale dining settings.
Over time, as the production of cooking oil grew, tempura became a common street food, offered by vendors who prepared and served it swiftly and affordably. This shift helped cement tempura’s status as a fundamental part of Japanese cuisine.
Regional styles of tempura also emerged, adding local flair to the dish. For example, the Kansai region is known for "tenkasu" or tempura flakes, tiny crispy bits created either from small balls of batter or by crumbling larger pieces. Meanwhile, in Oita prefecture, chicken tempura is a local favorite, showcasing the versatility and regional adaptability of tempura.
Ramen Topped with Tempura Flakes
Tempura is a beloved Japanese dish known for its light and non-greasy feel despite being a fried food. Typically, tempura consists of seafood and vegetables dipped in a flour-based batter and deep-fried to perfection. Here, we’ll introduce seven common types of tempura you can find throughout Japan and the different ways they can be enjoyed.
Among the most favored tempura varieties, shrimp and prawn, locally referred to as "ebi," are frequently used. These seafood pieces are prepared in a manner that keeps them straight rather than curled. Large varieties like the Japanese tiger prawn (kuruma ebi), black tiger prawn (ushiebi), and White-leg shrimp (baname ebi) are particularly sought after for their meaty texture.
Squid, or "ika," is another favored ingredient in tempura dishes. Often paired with shrimp in servings, squid tempura is appreciated for its lighter taste, providing a subtle contrast to the slightly richer flavor of shrimp tempura.
Mixed Tempura
Vegetable tempura is a versatile and widely enjoyed variant, using whole or sliced vegetables. Common choices include lotus root (renkon), okra, pumpkin, mushrooms, sweet potatoes, and eggplant. The lotus root, known for its distinctive appearance with multiple holes, is not only great for tempura but also a staple in many Japanese home-cooked meals, especially in simmered dishes.
Vegetable Tempura
Kakiage is a delightful type of tempura that combines thinly sliced vegetables and bits of seafood into a crunchy delight. Typical vegetables used in kakiage include carrots, burdock root, and onions, mixed with tiny shrimp. This mixture is then formed into round, flat shapes and deep-fried until crisp. It’s especially tasty when sprinkled with a touch of salt before eating.
Kakiage Tempura
White fish is ideal for tempura due to its delicate texture. This type of fish cooks quickly in hot oil, allowing it to maintain its subtle flavors perfectly. Ayu, a sweetfish found in rivers, is also a popular choice for making this crispy dish.
White Fish Tempura with Chips
Chikuwa, a fish-based tube-shaped snack, offers a unique texture somewhat akin to a firm jelly but with a salty kick. It's a favorite not just for tempura but also as an ingredient in brothy dishes like oden, adding a delightful texture contrast.
Chikuwa Tempura
Imagine an egg with a crispy outer shell yet retaining a gooey, runny center. Egg tempura is a treat you can find at many tempura restaurants or even attempt at home for a fun twist on your usual egg dishes.
Egg Tempura
Known locally as Toriten, chicken tempura hails from Oita Prefecture. Unlike typical fried chicken, toriten features chicken pieces that are seasoned prior to frying. Once fried, they're often served with a tangy ponzu sauce, giving them a distinct flavor profile that sets them apart.
Chicken Tempura
Tempura is traditionally accompanied by ten-tsuyu, a dipping sauce crafted from dashi soup stock, soy sauce, and mirin, a type of sweet rice wine. To enhance the flavor, it's common to add freshly grated ginger or Japanese daikon radish to the sauce, both of which introduce a refreshing kick to the fried fare.
For those who prefer a simpler taste, tempura can also be enjoyed with just a light sprinkle of salt. Recently, flavored salts have gained popularity, with varieties such as matcha salt, curry salt, and even exotic options like yuzu citrus peel or powdered Japanese pepper salts.
Moreover, a small squeeze of citrus juice from lemons or sudachi (a citrus similar to lime) can add a delightful zest. Some people choose to eat tempura with just soy sauce or even Worcester sauce. The beauty of eating tempura lies in experimenting with different seasonings and finding the perfect match for each ingredient.
Tempura is a dish that shines when paired with the right dipping sauces and additional flavors. Here’s a guide to enjoying tempura like a true connoisseur:
Ten-tsuyu Sauce: This classic dip, a blend of soy sauce, mirin, and dashi, brings a delightful umami taste that complements the crisp tempura perfectly.
Tentsuyu Sauce
Lemon Wedges: A squeeze of lemon over your tempura can cut the richness of the oil, giving a fresh, citrusy zing that refreshes the palate.
Salt and Pepper: A simple dash of sea salt or a sprinkle of ground pepper can elevate the natural flavors of tempura, adding a subtle crunch and spice.
Matcha Salt: A creative twist that mixes finely powdered green tea with salt, offering a uniquely aromatic taste great for vegetable tempura.
Matcha Salt
Soba Tsuyu: A lighter sauce that mixes soy sauce, mirin, dashi, sake, and sugar, ideal for dipping shrimp or seafood tempura.
Ponzu Sauce: A zesty sauce combining soy sauce with yuzu or other citrus juices, perfect for enhancing the taste of vegetable tempura like eggplant or sweet potatoes.
Ponzu Sauce
Umeboshi Plum Paste: For those who enjoy bold flavors, a touch of this sour plum paste can add a vibrant kick to tempura, especially delicious with shrimp or squid.
Rice Bowl or Noodle Soup: Beyond being a standalone dish, tempura can also be a fantastic topping for rice bowls or noodle soups such as udon, soba, or ramen, adding texture and flavor.
When indulging in tempura at a dining establishment, one key aspect to consider is the sequence in which you eat each piece. Typically, lighter items like vegetables and shrimp are arranged at the front of the plate, progressing to heavier items like anago eel towards the back. It's suggested to eat from front to back to fully appreciate the evolving flavors of the dish.
For those interested in a premium experience, visiting a specialized tempura bar where the chef prepares each piece in front of you is a treat. Here, tempura is served directly from the fryer to your plate, ensuring you enjoy each piece at its optimal temperature and crispiness. Paying attention to the timing of your orders and consumption at these establishments enhances the experience.
The true delight of tempura lies in its freshness. The crispness of the batter diminishes if the tempura cools down, so it's best enjoyed hot, right after it's made.
In summary, tempura is a culinary delight not to be missed by anyone with a love for food visiting Japan. Whether it’s the classic versions found in upscale restaurants or innovative takes with chicken or seafood, tempura offers a delectable crunch and flavor that are integral to Japanese culinary culture.
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