Concept in Definition ABC

The term tempura is part of Japanese cuisine. The gastronomy from Japan is eminently natural, organic, simple and delicate, at the same time refined and, finally, very healthy. In this sense, it should not be forgotten that the Japanese have one of the highest longevity rates in the world.

The historical origin of tempura

Tempura is essentially a dish maritime, since its essential ingredients are shellfish and fish. It is usually accompanied by greens and vegetables. Regarding its historical origin, it is known that this dish was introduced to Japan in the seventeenth century when a boat Portuguese merchant landed on the coasts of southern Japan (specifically on the island of Kyushu). This chance encounter between the Portuguese culture and Japan produced consequences: firearms were introduced, religion Catholic and some dishes of Portuguese origin, especially tempura (the gastronomy of Portugal also has a close relationship with the sea).

Questions to prepare a dish

Tempura can be cooked from fish such as halibut, salmon or sole. The first step for your elaboration is to clean the fish. Usually fresh and uncooked prawns are added, keeping their tail; the prawns must be cleaned and peeled and, in the final stage of processing, they must be salted. Then proceed to prepare the vegetables, specifically the root of flower lotus or nelumbo, burdock root, some mushrooms, cut carrots, open aubergines and green beans cut in julienne.

Then a simple whipped dough is prepared with wheat flour, flour corn, Water cold and salt. A sauce is then prepared from dried and smoked bonito flakes with a soy sauce and a sugar sake. In the final part of making the tempura, the prawns and pieces of fish are floured in the previously whipped dough. From these ingredients it is already possible to make the tempura, which must be white, crispy and without oil when the cooked items are placed on the plate.

The tempura ingredients are cooked in oil (preferably sunflower) with a temperature determined and with a series of small tricks specific to Japanese gastronomy (for example, the skin of the fish, the vegetables are cooked semi-raw and on one side and the products must be constantly turned so that they do not moisten). The end result is a very tasty fry that is currently known internationally.

The dish is normally presented in a typical Japanese container and it must be remembered that there are different types of tempura (fish, vegetables or mixed).

Photos: iStock - Barcin / Laoshi