Tempura is a light fry unique to Japan: battered seafood or vegetables fried at 170–180°C in a way that produces a translucent, crackling crust rather than the thick golden shell of Western fried food. The batter is intentionally lumpy — over-mixing activates gluten and makes it heavy.
Batter discipline
- Use ice-cold water; the temperature differential slows gluten development
- Mix with chopsticks, 10–15 strokes maximum
- Use immediately; do not rest the batter
- Fry in small batches to maintain oil temperature
Classic items
Ebi (prawn), kakiage (shredded vegetable bundle), nasu (eggplant), shiso leaf, kisu (whiting), satsumaimo (sweet potato), maitake mushroom.