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Tokyo (Japan)
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Fish & Seafood
Food Flavour DNA
Nutritional Values
600kcal
20gProtein
50gCarbs
35gFat
3gFibre
350 gServing
* Per serving · 350 g. May vary.
Allergens
🌾 Gluten
🫘 Soy
🦐 Shellfish
Tempura
How to order / say it
Say it
天ぷら — [tem-poo-rah]
Order
Could I have the tempura, please?
Locally
天ぷらをお願いします。
Say locally
Battered and deep-fried seafood or vegetables.
Why try it?
Tempura showcases Tokyo's ability to transform simple ingredients into a crispy delicacy. It's a traditional dish that highlights the artistry of Japanese frying techniques.
How it tastes
Tempura has a light and crisp coating that encases tender seafood or vegetables. The batter's subtle seasoning enhances the natural sweetness of the ingredients.
Origin & History — first documented: 1600
Tempura was introduced to Japan by Portuguese missionaries in the 16th century. It became a staple of Tokyo's street food by the Edo period, beloved for its unique texture and flavor.
Recipe
Ingredients
- 🦐 150 g shrimp
- 🥕 100 g eggplant
- 🌾 100 g flour
- 🥚 1 egg
- 🥣 30 ml soy sauce
- 🫒 500 ml oil for frying
Method
- 1 Prepare a batter with flour, egg, and water.
- 2 Dip seafood and vegetables in the batter.
- 3 Fry in hot oil until golden brown.
- 4 Serve with soy sauce.
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