tenpura
天婦羅 (Deep-Fried)
天婦羅（てんぷら）
Seafood and vegetables deep-fried in batter.
Crunchy outside and delicious inside, all the ingredients become more relishing.
天婦羅盛り合せ
- Assorted Tenpura -
Battered and fried vegetables used to be called “Syojin-age”, and were eaten by monks, and distinguished from tempura.
Nowadays, no distinction is made and both are called tempura.
The secret of good tempura is in the batter and the fresh ingredients. You have to use cold water and fry it in oil at exactly the right temperature.
Also, you should be careful not to break the batter with chopsticks when you fry it.
Cooked bits of tempura are either eaten with dipping sauce, salted without sauce, or used to assemble other dishes. Tempura is commonly served with grated daikon and eaten hot immediately after frying.
In Japan, it is often found in bowls of soba or udon soup often in the form of a shrimp, shiso leaf, or fritter. The most common sauce is “Tentsuyu” sauce.
Alternatively, tempura may be sprinkled with sea salt before eating. Mixtures of powdered green tea salt or yuzu and salt are also used.
Tempura is also used in combination with other foods. When served “Soba”, “Donburi” abd “Udon” soup.
Tenpura with “Tentsuyu”.
“Kakiage” is a type of tempura made with mixed vegetable strips, such as onion, carrot, and burdock, and sometimes including shrimp or squid, which are deep fried as small round fritters.
かき揚げ
- Kakiage -
