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Tempura

  • Jul 23, 2015
  • by Alina

Food ALL

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Tempura is a Japanese dish consisting of small pieces of seafood and vegetables that have been battered and deep fried.
The batter is usually made of cold water and soft wheat flour, however some restaurants use sparkling water to keep the batter light.
Tempura is best served when still hot and dipped into cold sauce or salt. The most common sauce is ‘tentsuyu’ sauce, made of dashi, mirin and soy sauce.

There are three types of tempura:

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Tempura Udon or Tempura Soba – Udon or soba noodles are served in hot soup with tempura toppings.


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Tendon – Tempura is served on top of steamed plain rice.


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And there is alo Tenzaru, where tempura is served alongside cold soba noodles.


Restaurants specializing in tempura are called ‘tenpura-ya’. Although they range from less expensive to very expensive five-star restaurants, and their style of cooking and serving might be different, they all have one thing in common: to only use fresh, seasonal ingredients .

If you don’t wish to go to a restaurant to try this wonderful dish, you can always get your take-out bento box from any convenience stores in Japan.

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