seafood or vegetables battered and deep fried
Tempura is served at long-established specialty restaurants, but you can also make it at home. Electric countertop fryers have come in handy.
How To Make Tempura
Dip seafood or vegetables in batter made from flour mixed with eggs and water, then fry them.
Serve with tentsuyu (three parts dashi, one part mirin, one part soy sauce) and grated daikon.
Vegetable-only tempura is called shojin-age.
Tempura is as globally popular as sushi, isn’t it?