Tempura

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Tempura

Tempura (/tɛmˈpʊərə/; Japanese: 天ぷら) is a traditional Japanese dish typically consisting of seafood or vegetables that have been battered and deep-fried.

Etymology

The word "tempura" originates from the Latin phrase "quattuor tempora", which refers to the four Ember Days (quatuor anni tempora) in which observant Catholics would avoid meat. Portuguese missionaries in Nagasaki during the 16th century introduced this practice, and the Japanese adopted the term to refer to the cooking method used on these days.

Ingredients

Tempura ingredients are usually seafood and vegetables. Common seafood ingredients include shrimp, squid, and white fish. Vegetable ingredients often include bell pepper, eggplant, carrot, and sweet potato. The ingredients are then coated in a light batter made from cold water and wheat flour before being deep-fried.

Preparation

The preparation of tempura involves dipping the ingredients in a batter made from cold water and wheat flour. The batter is often kept cold to prevent gluten development, which would make the batter doughy rather than light and crisp. The ingredients are then deep-fried until they reach a light golden color.

Serving

Tempura is typically served with a dipping sauce called tentsuyu, made from dashi, mirin, and soy sauce. It can also be served with a salt mixture or eaten plain. Tempura is often served as part of a set meal or as a topping for dishes like soba or udon noodles.

Related Terms

  • Dashi: A class of soup and cooking stock used in Japanese cuisine.
  • Mirin: A type of rice wine similar to sake, but with a lower alcohol content and higher sugar content.
  • Soba: The Japanese name for buckwheat. It usually refers to thin noodles made from buckwheat flour.
  • Udon: A type of thick wheat noodle used frequently in Japanese cuisine.

External links

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