Japanese Tempura is a Japanese dish usually made up of seasoned and deep-fried seafood or vegetables. The fritter-cooking methods developed in the 16th century by the Portuguese residents in Nagasaki inspired the recipe.
The name “tempura” comes from the Latin word quatuor anni tempora, which refers to the Ember Days when no food is consumed. Cooked temperature pieces are either eaten with dipping sauce, salted without sauce, or used for assembling other dishes.
Tempura is usually served with rubbed daikon and eaten hot right after frying. In Japan, it is often found as a shrimp, shiso leaf, or fritter in soba or udon soup bowls. Tempura is also used with other ingredients. It is called tempura soba or tensoba when served over soba, or buckwheat noodles. Tempura is also used as a donburi meal, serving tempura shrimp and vegetables in a bowl and on top of udon soup over steamed rice.
About Japanese Tempura Recipe
Within Japan, there are many non-traditional and hybrid uses for tempura, as well as recently in Japan.
Chefs around the world have tempura dishes on their menus and use a wide range of different batters and ingredients, including non-traditional broccoli, zucchini, and asparagus.
In Japan, tempura is often used as a shrimp, shiso leaf, or fritter in soba or udon soup bowls. Try out this simple recipe to get started with your tempura and other Japanese dishes. For more international recipes, click here.
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