The tempura is crispy and light, with a delicate flavor that is enhanced by the simple yet elegant presentation on this ceramic plate. The clean white of the plate provides the perfect backdrop for the vibrant colors of the tempura, making it a beautiful and appetizing dish. Tempura is a Japanese dish of deep-fried vegetables or seafood. The vegetables or seafood are coated in a light batter made of egg and flour, and then fried until crispy. Tempura is typically served with a dipping sauce, and it can be a starter or a main dish.
How to prepare tempura
- Preheat oil in a deep fryer or heavy pot to 350 degrees Fahrenheit.
- Mix together egg, flour, and water to make a light batter.
- Dip vegetables or seafood in the batter, and then carefully place them in the hot oil.
- Fry until the tempura is golden brown and crispy.
- Serve with a dipping sauce, and enjoy!
About history of tempura
Tempura is a Japanese dish that originated in the 16th century, during the Edo period. It was introduced to Japan by Portuguese missionaries, who brought with them a similar dish from Portugal. Tempura quickly became popular in Japan, and it remains a popular dish today.
The word tempura comes from the Portuguese word tempurar, which means "to fry." The original Portuguese dish was made by frying fish or vegetables in olive oil. The Japanese version of tempura is made with a light batter made of egg and flour, and it is typically fried in vegetable oil.
Tempura can be made with a variety of vegetables and seafood, and it is often served with a dipping sauce. It can be a starter or a main dish, and it is a popular choice for home cooking and at restaurants.
