Tempura

Tempura is a Japanese cooking method where seafood, vegetables, or other ingredients are lightly battered and deep-fried until crispy. The batter is made with cold water, flour, and sometimes egg, creating a light, airy coating that enhances the natural flavors without overwhelming them. The key to good tempura is maintaining the batter’s cold temperature and frying quickly at high heat, resulting in a delicate texture. It is often served with a dipping sauce, grated daikon, or rice and is appreciated for its crispiness and subtle taste. Tempura exemplifies the balance of simplicity and technique in Japanese cuisine.