Tempura

Tempura is a famous Japanese culinary technique and dish: seafood (shrimp, fish, squid) or vegetables deep-fried in a special light and airy batter until a tender, almost lacy crisp crust forms. Interestingly, the technique itself was brought to Japan by Portuguese missionaries in the 16th century, and the Japanese brought it to perfection.

The secret of perfect tempura lies in the right batter: it is made from flour, egg, and ice-cold water, barely mixed (even with lumps), and used at once. It is precisely the ice-cold water and minimal mixing that prevent gluten from developing, so the batter comes out not dense but thin, light, and crisp. Tempura is fried quickly, in hot oil. It is served immediately, with condiments or a special dipping sauce. Tempura is an example of how a borrowed technique, passed through a national aesthetic of precision and delicacy, became an ornament of Japanese cuisine.