Published On: Thu, Dec 4th, 2014
Food | By Dion

Best Udon’s Topping, The Tempura

tempura

photo: egypttoday.com

Tempura is made of pieces of vegetables and seafood that are lightly battered then deep fried. The dish was introduced by Portuguese traders to Japan during the Meiji period in Nagasaki. Tempura has been developed into a popular Japanese dish over the centuries both outside and inside of Japan. Tempura dish can be easily found in many kinds of restaurants across Japan, where it is usually served as the main dish, topping for udon, soba noodles, or tendon rice bowls, or as the side dish.

 

Different Types

Listed below are some of the most popular types of tempura pieces.

  • Ebi

Shrimp or prawn or ebi in Japanese is one of the most popular tempura ingredients that you will likely found on almost all tempura dishes.

  • Sakana

Sakana is whole small fish or small fish fillets that are made into pieces of tempura. Whitefish like Japanese whitebait, whiting, goby, and sweet fishes are the fish typically used for this type of tempura.

  • Nasu

Nasu are made of Japanese aubergines or eggplants. Depending on the its size, they could either be cut into a fan form, cut in half, or sliced into shape prior to being battered then deep fried.

Kinoko Tempura

Kinoko Tempura

photo: foodexpress-ru.com

  • Kinoko

Mushrooms or are also one among the most popular ingredients of tempura. Many different kinds of mushrooms are used for tempura, especially maitake and shiitake.

  • Kabocha

Kabocha are made of Japanese pumpkin with a thin, normally orange flesh and dark green. Kabocha tempura, which are sweet and starchy are quite common items on many tempura menus.

  • Satsumaimo

Satsumaimo are made of a form of Japanese sweet potato that has a yellow flesh and purple skin. Like the kabocha, satsumaimo are also sweet and starchy.

  • Shiso

Shiso leaves have a sort of mint-like flavor. These leaves are usually served with sashimi as a garnish and are also a quite common tempura ingredient.

  • Kakiage

Kakiage is a sort of tempura patty made from various julienned seafood and vegetables mixed together into tempura batter then deep fried.

 

A Tempura-ya in Gion, Kyoto

A Tempura-ya in Gion, Kyoto

photo: foodexpress-ru.com

Where to Find

The most recommended place to try tempura dishes are tempura specialized restaurants known as the Tempura-ya. These restaurants have a great reputation for being high-class restaurants. The customers of these restaurants oftentimes sit at the counter to watch the chef prepares tempura piece one by one. A single meal at up-market establishments normally costs around 5000 yen or more. Even so, less expensive tempura-ya are popular as well, with tendon rice bowls set meals that normally cost around 800 to 3000 yen.

 

How to Eat

At up market tempura-ya, normally the chef will serve the tempura beginning with some lighter flavored items such as fish and shrimp, before moving to stronger flavored items such as root vegetables. Shrimp and fish tempura could be eaten in whole, yet many people leave the fish tails and heads if present.

Temp_blog_0

photo: chisourestaurant.com

Usually, Tempura pieces are individually seasoned with salt otherwise dipped in a dipping sauce before being eaten. Normally depending on the establishment, just one out of the two kinds of seasonings is available. The salt is sometimes wasabi flavored or matcha, while the dipping sauces for the tempura are oftentimes accompanied by grated daikon in a small bowl.

 

 

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- the man who love japan , culture, people ^_^

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