The Golden Fry Tempura is a testament to the Japanese ability to adopt foreign ideas and perfect them. Originally introduced by Portuguese missionaries in the 16th century (“Peixinhos da horta”), it was a fritter. The Japanese refined the batter, lightened the oil, and turned it into high-end cuisine.
The Batter and Oil
The secret to professional tempura is temperature contrast. Chefs use ice-cold water and specially blended flour, mixing it minimally to avoid gluten formation. When this cold batter hits the hot sesame oil blend (180°C), the water evaporates instantly, creating a crisp, airy shell that steams the ingredient inside.
Common Ingredients (Tane)
- Ebi (Shrimp): The quintessential tempura.
- Kisu (Whiting): A delicate white fish.
- Anago (Conger Eel): Rich and fluffy.
- Yasai (Vegetables): Pumpkin (Kabocha), Sweet Potato (Satsumaimo), Eggplant (Nasu), and Shishito peppers.
- Kakiage: A mixed nest of chopped ingredients (often onions, carrots, and small shrimp) fried together into a puck.
Dining Styles
1. The Counter (Zashiki/Tempura-ya): This is the luxury experience. You sit at a counter, and the chef fries one piece at a time, placing it directly onto your plate.
- Seasoning: You are usually given salt (often mixed with Matcha or Curry powder) and Tentsuyu (dipping sauce with grated radish).
- Pro Tip: Use Salt for high-quality ingredients to taste the natural flavor. Use Sauce for oily or hearty items to cut the grease.
2. Tendon (Tempura Bowl): The casual, hearty lunch. Tempura is piled high on a bowl of rice and drenched in a sweet-salty glaze.
3. Chain Restaurants: Chains like Tenya offer remarkably good tendon for under 1,000 yen, making tempura accessible as fast food.
Famous Tokyo Shops
- Tempura Kondo (Ginza): The chef here revolutionized vegetable tempura. His signature sweet potato tempura is a thick stump fried for 30 minutes until it becomes like a dessert.
- Mikawa Zezankyo: A legendary shop where the chef is known as the “God of Tempura.”
- Daikokuya (Asakusa): Famous for its old-school, dark sesame oil tempura that is soft and heavily sauced, a style popular in the Edo period.
Tempura is best eaten seconds after leaving the oil. The sound of the crunch is part of the flavor.
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