What is tempura?

Part of our Ultimate Guide to World Cuisine. Click to see more answers to your questions.

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• Posted on: 12-2023

Tempura is a popular Japanese dish known for its light, crispy texture and delicate flavor. Originally introduced to Japan by Portuguese traders in the 16th century, tempura has become an integral part of Japanese cuisine. It typically consists of seafood and vegetables that have been lightly battered and deep-fried. The batter, made from cold water and wheat flour, is the key to its distinctive light and airy texture.

In Japan, tempura is often served as a main dish, accompanied by a dipping sauce made from soy sauce, mirin, and dashi. It can also be found in bento boxes or as a topping for dishes like soba and udon noodles. Tempura has evolved over the years, with various ingredients being used, such as shrimp, squid, sweet potato, eggplant, and green beans.

Making tempura at home is quite straightforward.

Ingredients:

• 1 cup all-purpose flour
• 1 egg
• 1 cup ice-cold water
• Salt to taste
• Assorted vegetables and seafood (like shrimp, bell peppers, mushrooms)
• Vegetable oil for frying

Instructions:

1. Prepare Ingredients: Clean and cut the vegetables and seafood into bite-sized pieces.
2. Make the Batter: Beat the egg in a bowl, add the ice-cold water, and then gently mix in the flour with a fork. It’s crucial to keep the batter lumpy and not overmix.
3. Heat the Oil: Heat oil in a deep fryer or deep pan to around 340-350°F (170-180°C).
4. Dip and Fry: Dip the ingredients in the batter and carefully place them in the hot oil. Fry until lightly golden, turning once. Don’t overcrowd the fryer.
5. Drain: Remove the tempura from the oil and drain on paper towels.
6. Serve: Serve hot with a dipping sauce or just a sprinkle of salt.

Tempura is best enjoyed fresh and hot, as its crispness diminishes over time. The contrast between the light, crunchy batter and the tender interior of the ingredients makes tempura a delightful dish that showcases the subtleties of Japanese cuisine. It’s a versatile dish that can be adapted to include a variety of ingredients, making it a favorite for both formal and casual meals.

Can tempura be made in an air-fryer?

Yes, tempura can be cooked in an air fryer, although the results will be different from traditional deep-frying. An air fryer uses circulated hot air to cook food, which means it doesn’t submerge the food in oil. This results in a healthier version with less fat, but the texture and taste may not be exactly the same as classic tempura.

Tips for making tempura in an air fryer:

1. Lightly Oil: Even though an air fryer requires less oil, lightly spraying or brushing the tempura with oil helps achieve a more even browning and crispiness.
2. Batter Consistency: The batter should still be light and airy. However, since there’s no hot oil to immediately set the batter, it can be a bit thicker to adhere better to the food.
3. Preheat the Air Fryer: Preheating the air fryer to around 375°F (190°C) ensures a hot cooking environment, which is essential for a crispy outcome.
4. Cook in Batches: Avoid overcrowding the air fryer basket to ensure even cooking and proper air circulation.
5. Turning the Tempura: Halfway through cooking, gently turn the tempura pieces to ensure even cooking and browning.
6. Cooking Time: Cooking times will vary based on the air fryer model and the size and type of the tempura items. Usually, it takes about 8-10 minutes, but keep an eye on it to prevent burning.

Remember, the texture of air-fried tempura will be less crispy and more like a batter-coated, baked item. It’s a great alternative for those looking for a lighter version of tempura, but it won’t completely replicate the unique qualities of traditional, deep-fried tempura.