Tempura
Tempura is generally considered to be one of those eclectic Japanese dishes that ensures the global fame of Japanese food. It may come as a surprise then to know that it originates from Portugal and was brought to Japan by the Portuguese traders selling their wares along the coastline. It has become a favourite, however, for many Japanese and has been adapted in ways that definitely make modern tempura a distinctly Japanese experience.
Eating Tempura
Tempura is a mouth watering food. Once you've had the genuine article you'll definitely want it again. If it's cooked properly, it should be slightly golden in colour, and crispy when you bite into it.
Unlike other fried foods, tempura isn't heavy and doesn't leave an oily taste in your mouth. Eat it slowly and relish every mouthful. Best enjoyed with some good company - if you go out with a group you can order many different kinds and help yourself to the ones you fancy trying.
There are many different ways of eating tempura, including with noodles or rice. Tempura soba is the noodle version and tempuradon is the rice based dish. Both are good, but I would really recommend trying some tempura on it's own during your Tokyo stay. Enjoy the flavours and texture and try the different dips that come with it to truly appreciate this delicious Japanese dish.
Making Tempura Batter
The core foods used to make traditional tempura are seafood and a range of vegetables. Which ones you use are entirely up to you and your tastebuds. Generally though, foods that are quick to cook are best as they don't need to be fried for so long.
The batter itself is a mix of cold water, wheat flour and eggs. The best mix is made by using ice water because it reduces the amount of oil absorbed by the batter. A good chef only makes small portions of the mix at a time to make sure the batter remains light and fluffy.
Lumps, Dips and Oils
Tempura batter is one of the only mixes you can proudly say is 'lumpy'. If it's beaten too hard, the flour releases gluten which, in turn, results in the mixture being too sticky. A few lumps are a good thing so no need to stress.
When it was first introduced to Japan, sesame oil was the primary oil used for frying tempura. These days vegetable oil is often used as a substitute, although there are plenty of restaurants in Tokyo that stay true to the original recipe.
The most common accompanying sauce that come with your tempura is tentsuyu sauce. It is made up mainly of soy sauce, soup stock and sugar. When you dip your tempura do it quickly. If you leave it in the sauce too long the batter becomes soggy and spoils the crispy texture of the dish.
You may also be served with small dishes of powedered green tea and salt with your tempura. The first time I saw this it seemed a little bizarre but now I love it - especially the green tea. The combination of the slightly bitter tea and the batter is perfect in my opinion.
