Tempura
Tempura is seafood and vegetables in a thin, barely-mixed batter, fried fast in hot oil so the coating stays pale, lacy, and crisp rather than browning. Prawn, white fish, squid, aubergine, kabocha, shiso, and shiitake are typical. At a specialist counter each piece is served the instant it leaves the oil; as a cheap set meal it comes piled on rice or beside noodles. Good tempura is not greasy or heavy.
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ABOUT
Tempura is seafood and vegetables in a thin, barely-mixed batter, fried fast in hot oil so the coating stays pale, lacy, and crisp rather than browning. Prawn, white fish, squid, aubergine, kabocha, shiso, and shiitake are typical. At a specialist counter each piece is served the instant it leaves the oil; as a cheap set meal it comes piled on rice or beside noodles. Good tempura is not greasy or heavy.
DIETARY NOTES
General guidance for the standard version of this dish. Recipes vary by shop and region — always confirm with the restaurant if you have an allergy or a religious dietary requirement.
WHERE TO EAT
COOKING CLASSES & EXPERIENCES
Hands-on classes and food tours featuring Tempura, booked through GetYourGuide (free cancellation up to 24h before on most).
DETAILS