Tempura is a popular and delicious Japanese dish that consists of vegetables, seafood or meat fried in a light and crispy batter. This dish is known for its light, crispy and easily recognizable taste.
Origins and History:
Tempura was introduced to Japan in the 16th century by Portuguese missionaries who brought with them a flour and egg-based frying technique. The Japanese adapted this technique by using ice water to make the batter lighter and by using local ingredients such as vegetables, shrimp, fish and squid.
Today, tempura is a popular Japanese specialty around the world and is often served in Japanese restaurants, as well as in international cuisine restaurants.
Ingredients and preparation:
The ingredients for tempura can vary, but the most common ingredients are shrimp, peppers, eggplant, zucchini, mushrooms, white fish and squid. The ingredients are cut into uniformly sized pieces and then dipped in a light batter of flour, ice water and eggs. The batter must be carefully prepared so that it is light and crisp.
The battered ingredients are then dipped in hot oil until golden and crispy. Tempura is traditionally served with a light dipping sauce called “tentsuyu”, which is made of dashi (a Japanese fish stock), soy sauce, mirin and sugar.
Tempura is often served with white rice, coleslaw and grated daikon. Tempura can also be served in bowls of udon noodles or soba, or used as a topping for soups.
Variations:
Tempura has evolved to include modern variations such as “ebi furai”, which is a larger and thicker version of shrimp tempura, and “kakiage”, which is a patty-shaped version of vegetable tempura. Tempura with chicken, cheese and other ingredients are also available in some restaurants.
Vegetarian tempura are also popular and can include vegetables such as sweet potatoes, zucchini, mushrooms, asparagus and carrots.
Health benefits:
Tempura can be a healthy choice if the ingredients are chosen carefully and the batter is light. The vegetables, seafood and fish are rich in protein, vitamins and minerals, while the tempura batter is relatively low in calories. However, it is important to note that fried tempura can be high in fat and calories if prepared with too much oil or if eaten in large quantities.
