Japanese Tempura

What's Tempura?

Tempura is a classic Japanese dish known for its light and crispy texture. Although it was influenced by Portuguese missionaries in the 16th century, tempura has become an iconic part of Japanese cuisine, loved for its delicate batter and rich flavors. Tempura consists of seafood, vegetables, and sometimes other ingredients dipped in a thin batter and deep-fried until golden.

Types of Tempura

Tempura can vary widely based on the ingredients used, and each ingredient brings its own unique flavor and texture.

1. Ebi (Shrimp) Tempura:
Perhaps the most popular variety, ebi tempura features large shrimp, lightly battered and deep-fried. The shrimp remain juicy and tender, while the batter adds a satisfying crunch.

2. Kakiage:
A mix of various ingredients, often including vegetables like onions and carrots, as well as small shrimp or scallops. These ingredients are combined and fried as a single, thick patty, resulting in a hearty, flavorful tempura.

3. Vegetable Tempura (Yasai Ten):
A wide variety of vegetables are used for tempura, each with a unique flavor and texture. Some are made from Japanese pumpkin, sweet potato, Shiitake mushroom and so on.

4. Fish and Seafood Tempura:
Other seafood like squid, whitefish, or small crabs may also be prepared as tempura. Each type of seafood brings its own flavor, and the light batter enhances rather than overwhelms it.

5. Seasonal Ingredients:
In many upscale tempura restaurants, seasonal ingredients are used to highlight the best flavors of each season. For example, in spring, bamboo shoots and young vegetables are common, while in fall, chestnuts and mushrooms are celebrated.

Flavor of Tempura

The hallmark of good tempura is its light, crisp coating, which contrasts beautifully with the juicy, flavorful ingredients inside. The batter is typically made from cold water, flour, and sometimes an egg, ensuring a delicate, almost airy texture when fried. Since the batter is minimally seasoned, the natural flavors of the ingredients stand out, especially with seafood like shrimp or delicate vegetables like kabocha.

Tempura is usually served with a dipping sauce called "tentsuyu," which is made from dashi (a Japanese broth), soy sauce, and mirin (a type of sweet rice wine). A dash of grated daikon radish can be added to the sauce for extra freshness. Some people enjoy tempura with just a sprinkle of salt, especially when eating high-quality ingredients, as this enhances the natural taste without overpowering it.

Pricing of Tempura

The price of tempura varies significantly depending on the setting. At casual restaurants or as part of a combo meal with noodles or rice, a few pieces of tempura may cost around 500 to 1,000 yen ($5 to $10 USD). At mid-range restaurants or tempura specialty shops, a tempura set meal may cost between 1,000 to 3,000 yen ($10 to $30 USD), including a variety of ingredients and sometimes rice, soup, and pickles.

In high-end tempura restaurants, where each piece is fried individually and served to guests immediately, prices can range from 5,000 to 15,000 yen ($50 to $150 USD) or more. Seasonal and premium ingredients, as well as the chef’s technique, play a major role in these prices, making it a memorable culinary experience.

Whether enjoyed as a casual side dish or as a luxurious meal, tempura remains a beloved part of Japanese cuisine, appreciated for its simplicity, versatility, and the care taken to bring out each ingredient’s natural flavor.