Crispy Delights, Embark on a Tempura Adventure

Crispy Delights, Embark on a Tempura Adventure


Tempura is a popular Japanese dish of seafood, vegetables, or other battered and deep-fried ingredients. The dish is often served with a dipping sauce or salt for flavour.

The history of tempura is a fascinating journey that began in the late 16th century or early 17th century. During this time, Portuguese missionaries and traders introduced a cooking technique called “peixinhos da horta,” which involved deep-frying vegetables in batter. This culinary method was then embraced by the Japanese, who skillfully adapted it to their traditions, giving birth to what we now know as tempura.

The word “tempura” is said to have originated from the Latin word “tempora,” which refers to the Christian practice of abstaining from eating meat on certain days. In Japan, tempura became popular as a way to enjoy seafood and vegetables during fasting. This cultural significance of tempura, a dish born from religious practices and evolved into a beloved culinary tradition, adds a unique flavour to its history.

Tempura is a culinary art that has evolved and diversified, using various regional variations and ingredients. From the succulent Ebi Tempura to the crispy Kakiage, each dish offers a unique and delightful experience. Today, tempura is a popular dish in Japan and a global sensation, loved for its delicious and crispy texture.

Some of the famous tempura dishes include:

Ebi Tempura: This is one of the most popular types of tempura, made with large, succulent shrimp coated in a light and crispy batter.

Vegetable Tempura: A mix of assorted vegetables such as sweet potatoes, bell peppers, eggplant, and mushroom, battered and deep-fried to perfection.

Tempura Soba or Tempura Udon: Traditional Japanese noodle dishes are topped with crispy tempura pieces.

Anago Tempura: Anago is a saltwater eel that is sometimes battered and deep-fried to create a delicious tempura dish.

Kakiage: A tempura mixing thinly sliced vegetables and seafood before being battered and deep-fried into a crispy fritter.

Here is a simple and basic tempura batter recipe:

1 cup all-purpose flour
1 egg
1 cup ice-cold water
Pinch of salt
Ice cubes (for chilling the batter)

In a mixing bowl, lightly beat the egg.
Add the ice-cold water to the beaten egg and mix gently.
Gradually sift the flour into the egg and water mixture, stirring gently until combined. Do not overmix—the batter should be slightly lumpy.
Place a few ice cubes in a larger bowl and set the bowl with the batter on top of the ice to keep it cold.