The origins of tempura go way back to the
15th Century when Portuguese traders first introduced their cuisine
& later combined it with Japanese & Chinese dishes, creating
Tempura. The word 'Tempura' is said to be a corruption of the Portuguese
word 'Temporo' which means 'cooking'. Being considered an ethnic
dish, it did not gain popularity until the Edo Period - 17th Century
- when street vendors started selling it. Now it is considered as
one of the national dishes of Japan.
· Tempura batter mix
· Tempura dipping sauce
· Prawn: raw and large
· Seafood: almost everything is possible
· Vegetables: pumpkin, carot, sweet potato and eggplant.
· These ingredients may not be available in Western supermarkets,
but you should be able to find it in Japanese grocery stores that
exist in Barcelona.
1. Prawn: Remove the head and the shell. Make little cuts on the
inside of the curved prawn.
2. Cut the vegetables in small pieces.
3. You can use whole mushrooms.
4. Mixtures: Cut various ingredients in small pieces and mix them
together: green onion, prawn and carots.
5. Mix Tempura flour with the amount of water described on the package.
Do not mix it completely, but leave some small lumps in it.
6. Cover all the ingredients completely with the batter. Add the
batter and fry it together.
7. Deep fry at 180 degrees Celsius. Be careful, and do not use wet
ingredients because the water would react strongly with the hot
oil, which may harm your skin or eyes.
8. When the Tempura pieces are beautifully golden, take them out,
and try to remove as much oil as possible. Serving and eating:
There are a few different ways to serve Tempura. Here are two of
· Serve the Tempura pieces on a plate, and prepare some bowls with
Tempura dipping sauce.
· Tendon (Tempura Donburi): Put the pieces in Tempura dipping sauce,
remove them, and put them on top of cooked rice in a bowl. (One
bowl per person)