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Introduction

Tempura is one of Japan's most famous dishes. Its light, crispy batter and the juicy flavor of the ingredients inside make it a delightful dish loved not only in Japan but all over the world. However, it would be a waste to just eat it! If you learn about the deep world of tempura, its deliciousness will increase tenfold. In this article, we will introduce ways to enjoy tempura to the fullest, from the types of ingredients used in tempura to the delicious ways Japanese people eat it, and tips for making it at home.

1. The history and appeal of tempura

Tempura has a long history, and is said to have been introduced to Japan from Portugal in the 16th century. It then became integrated into Japanese food culture during the Edo period and spread among the common people. The appeal of tempura lies above all in its texture and oil.

• Light and crispy batter: Tempura batter is characterized by its lightness, which seals in the delicious flavor of the ingredients without making them feel oily. This exquisite texture is what makes tempura such a special dish.

• Making the most of the ingredients' flavors: Tempura is made by deep-frying seasonal ingredients. The batter is merely a supporting role, and the skill of the tempura chef is shown in how he maximizes the natural sweetness and flavor of the ingredients inside.

2. Tempura ingredients, from the standard to the unusual

There are a wide variety of ingredients for tempura, and seasonal vegetables and seafood are commonly used.

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Seafood tempura

• Shrimp: Shrimp is the king of tempura. Its plump texture and fragrant aroma when freshly fried are irresistible.

• Conger eel: It has a fluffy texture and a refined taste. Fresh conger eel caught in Tokyo Bay and other areas is especially popular.

• Kisu: Kisu is a white fish with a mild flavor and plump flesh that is perfect for tempura.

• Scallops: The sweetness of the scallops is concentrated in these tempura, which are crispy on the outside and juicy on the inside.

Vegetable tempura (vegetarian)

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• Eggplant: Frying gives it a soft texture and enhances its sweetness.

• Shiitake mushrooms: Make a slit on the underside of the cap and fry it to concentrate the umami flavor.

• Pumpkin: When fried, it becomes sweeter and has a deliciously fluffy texture.

• Shishito peppers and lotus root: Bitter shishito peppers and crunchy lotus root are also popular tempura ingredients.

2. Sauce and salt make tempura even more delicious

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There are two main ways to eat tempura: with "tentsuyu" (tempura sauce) and with "salt."

Tempura sauce: Tempura sauce is a sauce made from a combination of dashi, soy sauce, mirin, etc. It is often eaten with grated daikon radish and ginger added. Grated daikon radish aids digestion and is said to go well with tempura, which is made with oil. Dipping tempura in the sauce mellows the flavor.

Salt: Eating tempura with salt is a way to enjoy the natural flavor of the ingredients. Fresh shrimp and white fish, in particular, can have their sweetness and umami brought out by simply adding a little salt. We also recommend trying different types of salt, such as matcha salt or curry salt, to enjoy different flavors.

3. The best order to eat it

There are also tips on the order in which you eat tempura to maximize its flavor. Generally, it is best to eat from the lightest-tasting ingredients to the richest-tasting ingredients.

1. Vegetable Tempura: Start with vegetables. Seasonal vegetables, in particular, offer unique flavors and aromas.

2. White fish tempura: Next, we have tempura of mild white fish such as whiting.

3. Shrimp Tempura: Shrimp is the star of tempura, with its plump texture and rich umami flavor.

4. Conger eel tempura: Finally, eat seafood with a strong flavor, such as conger eel. By eating in this order, you can fully enjoy the flavor of each ingredient.

Tips for frying tempura at home

Frying tempura at home may seem difficult, but with a few tips you can make delicious, crispy tempura.

• Use cold batter: The key to making the batter is to mix it with ice water. Using cold batter will allow it to harden quickly when placed in oil, resulting in a crispy texture.

• Don't overmix: If you overmix the batter, it will become sticky and heavy. It's fine if there's still a little flour left.

• Frying oil temperature: The ideal oil temperature is 170-180°C. Drop a little batter on the pan and if it floats immediately, it's ready.

• Don't fry too much at once: If you add too many ingredients at once, the temperature of the oil will drop. Be sure to fry only the appropriate amount.

summary

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Tempura is not only delicious, but also a dish packed with the delicate food culture of Japan. The deliciousness of tempura is multiplied by knowing the types of ingredients, the order in which to eat it, and how to enjoy it with sauces and salt. The next time you eat tempura, try using the knowledge introduced in this article to experience the profound world of tempura. We're sure your perspective on tempura will change and you'll discover new flavors.