What is the Meaning & Definition of Tempura

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

The historical origin of the tempura

The tempura is an essentially maritime plate, as its essential ingredients are fish and seafood. It is often accompanied by vegetables and vegetables. In terms of its historical origin, it is known that this dish was introduced in Japan in the 16th century when a Portuguese merchant ship made landfall on the South coast of Japan (specifically on the island of Kyushu). This chance meeting between Portuguese culture and Japan produced consequences: weapons of the Catholic religion, fire, especially the tempura and some dishes of Portuguese origin were introduced (the cuisine of Portugal also has a close relationship with the sea).

Issues to prepare a dish

The tempura you can cook from fish such as grouper, salmon or sole. The first step in its preparation is to clean the fish. Usually add a few fresh and not cooked prawns and keeping its tail; the prawns should be cleaned and peeled and in the final stages of drafting must salt is. Then proceed to prepare the vegetables, specifically the root of flower of Lotus or nelumbo, burdock root, some mushrooms, carrots, trimmed, open Eggplant and green beans, cut into julienne strips.
Then prepares a simple mass with wheat flour, cornmeal, cold water and salt. Then prepare a sauce from flakes of dry and smoked bonito with a sake with sugar and soy sauce. In the final part of preparation of the tempura is sprinkle the prawns and the pieces of fish in the mass whipped previously. From these ingredients it is possible to prepare the tempura, which should be white, crunchy and without oil in the moment of placing the items cooked on the plate.
Tempura ingredients are cooked in oil (preferably of sunflower) with a certain temperature and with a series of specific tricks of Japanese cuisine (for example, the skin of the fish is not cooked, vegetables are cooked raw and one-sided semi and must constantly give turns to products so that they do not get wet). The end result is a very tasty fried and which nowadays is known internationally.
The dish is usually presented in a typical Japanese container and must remember that there are modalities different Tempura (of fish, vegetables or mixed).

Article contributed by the team of collaborators.