Tempura. A humble dish that was born out of necessity and evolved into a beloved culinary tradition. Whether you're in Japan or anywhere else in the world, give it a try and discover the magic of tempura for yourself.
Let's talk tempura. This crispy, golden delight has been a staple in Japanese cuisine for centuries, but where did it come from? Well, legend has it that Portuguese Jesuit missionaries introduced tempura to Japan in the 16th century. They were looking for a way to observe Lent, a period of fasting and abstinence, and found that frying fish in oil was a suitable alternative to meat.
Now, let's talk about the technique. To make proper tempura, you need a light and crispy batter, which is achieved by using ice-cold water and a combination of wheat flour and starch. The batter is then used to coat seafood, vegetables, and even meats before being deep-fried to crispy perfection.
But here's the thing: while the technique may have been introduced by the Portuguese, the Japanese took it and made it their own. They experimented with different ingredients, dipping sauces, and even the oil used for frying. The result is a unique and delicious culinary creation that has become synonymous with Japanese cuisine.
Today, you can find tempura in restaurants all over the world, although there's nothing quite like having it freshly prepared by a skilled chef. The crispy texture, the delicate flavour, and the sheer artistry of the presentation make it a truly special experience. With this recipe from Consultant Chef, Sadik Azad Khan at Goma, Radisson Goregaon, you can recreate the magic of restaurant-quality tempura in your own home.
For rock corn
For mayo sauce