Tempura Recipes and curiosities
On this page you will learn the recipe and some information about the Japanese dish Tempura Also known as tenpura.
Table of Content - About - Origin - Information - Ingredients - Preparation - Related
All about tenpura
Tempura is a typical dish of Japanese cuisine that consists of pieces of vegetables and seafood empanated and fried. It is a dish very appreciated by the Japanese and is also quite popular in other countries, being found in various restaurants of Eastern cuisine.
Tempura is made from a lightweight, crisp mass, which is prepared with flour, water and eggs. This mass is used to cover the foods that will be fried, such as hamsters, chickens, strawberries, garlic, among others. The dish is fried in hot oil until it becomes golden and crisp on the outside and soft on the inside.
One of the most striking features of tempura is its lightness. This is due to the fact that the mass used is prepared with ice water, which makes it more airy and less heavy.In addition, the oil used to fry the dish is also important to ensure that lightness, as it should be well hot and be changed frequently to prevent tempura from becoming wet and oily.
Tempura is a versatile dish and can be served as an entry, accompaniment or main dish. In addition to vegetables and seafood, it is also common to find tempura options with meat, such as chicken and beef. It is usually accompanied by sauces such as shoyu or tempura sauce, made with fish bouillon, sugar and shoyu.
In addition to being a delicious and crisp option, tempura is also appreciated for being a healthy dish. This is because, despite being fried, it is prepared in hot oil, which prevents foods from absorbing too much fat.In addition, because it is made with vegetables and seafood, it is an option rich in nutrients and vitamins.
In summary, tempura is a typical dish of Japanese cuisine that has won the taste of many people around the world. With its lightweight and crisp mass and a wide variety of ingredients, it is a versatile and delicious option for those who enjoy oriental cuisine. If you have not tried it yet, do not forget to try this delight the next time you visit a Japanese restaurant.

Origin and history of Tempura
Tempura is a typical dish of Japanese cuisine, consisting of pieces of vegetables, seafood or meat, and fried in hot oil. It is believed that its origin dates back to the 16th century, when Portuguese missionaries arrived in Japan and introduced the technique of empaning food in tempura, which means "tempero" in English. Over the years, the dish has been popularizing and adapting to Japanese cuisine, becoming one of the most well-known and appreciated dishes of Japanese cuisine. Today, it is possible to find various variations of tempura, which can be served as an entry, accompaniment or main dish.About the recipe
- Name of the plate: Tempura
- Name of the dish in English: Tempura
- Name of the plate in Japanese: 天ぷら
- Name of the Romanian dish: tenpura
Information about preparation
- Time to prepare: 10 minutes
- Time of Cooking: 40 minutes
- Difficulty: COMPLEX
- It suits: 2-3 people
- Occasions: Main meal side dishes, fall, spring, summer, winter
Ingredients – Ingredients
Check out the necessary and optional ingredients TempuraIt makes sense to improvise
- 200g tempura flour
- 30ml of tsuyu
- Sunflower or vegetable oil
- King or tiger shrimp package - with shell (keep the tail tied)
- 1/2 RENKON LOTUS RAOT - peeled
- 1/2 sweet potato
- 1 carrot - scalded
- 1/4 of Aubergine
- 6 green beans
- 6 Shiitake mushrooms
- 100g of kabocha
- Dishes of Kitchen
Watch a video of the recipe:
Recipes - How to Prepare
Now that you know the ingredients to make the recipe Tempura. Follow the instructions below in the preparation mode or step by step.
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Step by step
- Prepare the vegetables and shrimp:
- Start by cutting the following ingredients into the right sizes:
- 1/2 lotus root of renkon
- 1/4 of berry
- 1 carrot
- 1/2 sweet potato
- 100g of cabbage
- Make sure the vegetables are no more than 1 cm thick to ensure quick cooking.
- Remove the shell from 1 pack of king ham while holding the tail.
- Dry and cool the ingredients.
- Heat the oil.
- Prepare the mass:
- Cover the ingredients:
- Stir the ingredients:
- Stir and serve:
Use a piece of towel paper to dry the ingredients. Then put them in a plate and take them to the refrigerator before cooking. Keeping the ingredients refrigerated is important to ensure the formation of a crisp mass of tempura.
In a thick, heavy pot, heat the oil until it reaches the temperature of 160-170°C (you can use a friterator to control the temperature). A thick pot is ideal for keeping the temperature, but a wook of iron is even better. To know if the oil is at the right temperature, release some mass in the oil.
Mix 200g of tempura flour with 320ml of ice water to make the pasta. The cooler the pasta and the ingredients are before frying, the lighter and crispier the tempura will be. You can add ice cubes to keep the pasta even cooler.
Spray the ingredients with a little flour and soak them into the paste, covering them completely.
With the help of a pair of hashis, put the ingredients covered with the paste in the oil and cook for about a minute on each side until the paste is golden.
Remove the ingredients from the oil and place them in a grille to drain. To remove the excess oil, put them on a towel paper before serving. Serve still hot with the Tsuyu sauce, made according to the instructions on the bottle (usually 2 parts of water for each 1 part of bouillon).
Tips:
- Meat is not commonly used for tempura, but if you want to include it in the ingredients, cut it into very small pieces to make it easier to fry.
- Serve with a bowl of white rice
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