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Tempura (Fried Shrimp Flour)

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200 grams of prawns, peeled pecans
1 purple eggplant, sliced like a fan ground beef broth to taste
5 shitake mushrooms, sliced crosswise dashi powder
Pepper and sesame

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Tempura (Fried Shrimp Flour)

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Tempura is a popular Japanese dish that consists of deep-fried battered seafood, vegetables, or other ingredients. While shrimp is one of the most well-known tempura items, the Japanese enjoy a wide variety of ingredients for tempura, including lotus roots (renkon) and fukinoto (butterbur sprouts). Here’s an overview of tempura and how it can be made with these unique ingredients:

Tempura Overview:

  • Tempura is characterized by its light and crispy batter, achieved by using a mixture of wheat flour, ice-cold water, and sometimes other ingredients like egg or starch.
  • The batter is traditionally mixed very briefly to create a lumpy and uneven texture, which adds to the crispiness when fried.
  • Tempura is typically deep-fried in vegetable oil or a blend of sesame oil and vegetable oil until it becomes golden brown and crispy.
  • The dish is often served with a dipping sauce called “tempura sauce” or “tentsuyu,” which is made from dashi (Japanese stock), soy sauce, mirin (sweet rice wine), and sometimes grated daikon radish and ginger.
  • Tempura can include various ingredients, such as seafood (shrimp, squid, fish), vegetables (like lotus root and fukinoto), and even mushrooms, sweet potatoes, or pumpkin.

Lotus Root Tempura (Renkon Tempura):

  • Lotus root (renkon) is a popular vegetable for tempura in Japan due to its unique texture and ability to hold up well to frying.
  • To prepare lotus root tempura, the lotus root is peeled, sliced into thin rounds, and then blanched briefly to remove excess starch and soften it slightly.
  • The lotus root slices are then coated in the tempura batter and deep-fried until they turn golden and crispy.
  • Lotus root tempura has a crunchy texture and a subtly sweet and earthy flavor.

Fukinoto Tempura (Butterbur Sprout Tempura):

  • Fukinoto, also known as butterbur sprouts, are a seasonal delicacy in Japan, and they are often used for tempura during their peak season in spring.
  • To prepare fukinoto tempura, the young butterbur sprouts are cleaned, and any tough parts are trimmed off.
  • The cleaned fukinoto are then dipped in the tempura batter and deep-fried until they become crisp and tender.
  • Fukinoto tempura has a unique, slightly bitter flavor that pairs well with the light and crispy tempura batter.


  • Tempura is typically served hot and immediately after frying. It is often arranged on a plate or served in a bamboo basket (called a “zaru”).
  • Tempura is commonly enjoyed as an appetizer, side dish, or part of a larger meal. It can also be served as tempura donburi (tempura rice bowl) or tempura udon (tempura served with udon noodles).
  • When serving tempura, it’s common to provide individual dipping bowls for each diner to dip the tempura pieces into tentsuyu (tempura sauce).

Tempura is a beloved and versatile dish in Japanese cuisine, offering a delightful contrast of textures and flavors. Whether made with shrimp, vegetables, or other unique ingredients like lotus root and fukinoto, tempura is a delicious and satisfying culinary experience enjoyed by many.



Dough Dough:

250 ml ice water
50 grams of all-purpose flour
50 grams of rice flour
¼ teaspoon baking soda
½ teaspoon salt
50 grams of cornstarch
1 egg


How to Make Tempura:

Mix all the dipping ingredients.


Fry the tempura in hot oil and plenty of it until cooked.


This is a practical Japanese recipe, shrimp and vegetable tempura.


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