Tempura is a popular element of Japanese cuisine, and consists of battering fish and/or vegetables and deep frying them. Tempura is distinguished from many other battered and deep fried foods by being much lighter and tending to carry less grease.
Tempura is limited only by your imagination. Traditional foods included a variety of vegetables and seafood such as shrimp or scallops, but don't be afraid to experiment and such western staples as chicken or even cubes of beef.
Tempura. Seafood or vegetables, battered and deep-fried.
Reader comments
From MSt [email, 21 April 1995]: ``Tempura refers to fried foods coated with batter, as opposed to katsu, fried foods coated with bread crumbs.'' ...
Tempura Shrimp Nori Rolls
Spring Rolls
Crisp Skinned Duck with Mock Mandarin Pancakes ...
tempura
Japenese style of batter dipped and deep fried fish or vegetables.
Teppanyaki cooking ...
Tempura
Batter-dipped, deep-fried fish, poultry or vegetables.
Terrine
An earthenware container, or the dish cooked therein.
Tempura
Japanese batter-dipped, deep-fried fish or vegetables. Cold water in the batter allows food to steam within hot oil-sealed batter. Creates a puffy coating and makes food cook faster.
Tempura - Japanese dish of vegetables and fish, including shrimp, dipped in batter, deep fried and served with a sauce.
tempura oil To make your own: blend equal parts sesame oil and soybean oil
vegetable oil = salad oil Substitutes: corn oil OR safflower oil OR melted shortening OR cooking spray (for greasing pans) ...
Tempura - Japanese dish of batter-dipped, fried seafood or vegetables.
Tenderloin - That portion of the beef between the sirloin and the ribs; also known as short loin. Steaks from the tenderloin include the Porterhouse and the T-bone.
Tempura - Vegetables or fish dipped in batter and deep-fried
Truffle - Rare fungus that grows underground near tree roots and is harvested by hand
V ...
Tempura - Batter-dipped, deep-fried fish, poultry or vegetables.
Tender-Crisp - The ideal degree of cooking for many vegetables, especially green vegetables. Cook them until they are just tender but still retain some texture.
tempura: A Japanese dish of fried foods in a light batter (actually of Portuguese origin)
terrine: An earthenware dish used for making pats, pats are known as terrines if served in them
timbale: A double serving dish ...
Tempura - A Japanese method of cooking vegetables and shellfish. They are coated with a light cornstarch batter and deep-fried.
Tempura - A Japanese technique of batter dipping and deep frying foods, particularily fish and vegetables.
tempura (tem-pura) - A Japanese method of preparing deep-fried foods. To prepare tempura, raw foods (seafood or fresh vegetables) are all cut up and then dipped in a batter made of egg yolks, flour, oil and water.
Tempura cod with Japanese sweet potato wedges
By Tim Anderson
Poached smoked salmon salad
By James Martin ...
Tempura:
In Japanese cooking, a method of deep-frying foods coated in a light batter of rice flour. Foods cooked in a tempura batter are usually served with a type of dipping sauce such as sweet and sour, soy or teriyaki.
Tempura: ...
For the Tempura:
About 2 cups ice-cold soda water
1 ½ cups rice flour
1 egg yolk
2 cups peanut oil
20 fresh shiitake mushrooms, stems removed
Salt and pepper ...
Tempura - Japanese dish of thinly cut meat, fish or vegetables deep fried in a light batter and served with a dipping sauce
Thermidor - Classic way of cooking lobster with breadcrumbs and gruyere cheese ...
Tempura (Jap.): Seafood and/or vegetables that are coated with a light batter and deep-fried.
Tenderloin: A cut of meat, usually beef or pork, from the hind quarter.
tempura: A Japanese dish that consists of vegetables or seafood dipped in an egg batter and deep-fried.
tequila: A Mexican liquor distilled from the heart of the agave or maguey plant.
Tempura (てんぷら, less commonly spelled "tenpura") refers to classic Japanese deep fried batter-dipped seafood and vegetables. The batter is made of ice cold water, flour, and egg yolks.
Tempura Avocado Bites With Teriyaki-Lemon Dipping Sauce Handle
Select One
Add to Cookbook
Add to Menu
Add to Shopping List
Send to Mobile Phone ...
shrimp tempura flour
chocolate peanut butter ice cream pie dessert
lemon cream cheese bites ...
We like to make Tempura Veggies. I make a batter out of Wel-Plan Baking Mix, cold water and a little Coffee Rich or reconstituted CoffeeMate non-dairy creamer.
Chicken Tempura Chicken and vegetables lightly fried Chikuwa Browned fish cake with a length-long gap. Chirashi Sushi Literally "scattered Sushi"; an assortment of sliced raw fish and vegetables served on a bed of Sushi rice.
Tempura (Jap.): deep fried shrimp and vegetables in light egg batter, served with a ginger flavored dipping sauce.
Tenderloin: strip of very tender meat generally referring to beef, pork, lamb, and veal.
mushrooms fresh in salads or cooked in soup, stir-fried, or in tempura
dishes; mild in flavor, they are available fresh and canned.
ensalada (Sp.) Salad.
Ente (Ger.) Duck.
Entrammes (Fr.) See Port-Salut.
Japanese tempura fried foods are a type of fritter, though this term is not applied to it.
Fritto Misto - An Italian mixed fried platter, similar to the Japanese tempura platter.
Tempura This is a mix of flour and water. Fish or vegetables are usually dipped into this mix and deep fried. Terrine A terrine is a moulding dish used for any sort of pât (coarsely or smoothly ground meat, fish, mushrooms -- whatever).
Other common toppings include tempura, often shrimp or kakiage (a type of mixed tempura fritter), or abura age, a type of deep-fried tofu pockets seasoned with sugar, mirin, and soy sauce.
In Japan, perilla leaves are used to garnish sashimi, the famous raw fish (see wasabi) and tempura [天麩羅, 天-ら, て"-ら, テン-ラ], a Portuguese-influenced Japanese recipe.
Delicate coatings such as seasoned flour or tempura panko, can be used with or without the flouring step outlined above.
Adding light, dry coatings by shaking the chicken in a sealed plastic bag
saves on cleanup.
tendon.. rice topped with tempura fried shrimp.
tenpura.. lightly batter-fried seafood and vegetables.
tofu.. soy bean curd. A delicious and healthy alternative to meats.
A Japanese pot, similar to a Chinese wok, that is used to prepare deep-fried foods such as tempura and agedashi.
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A Japanese specialty prepared by deep frying fish and vegetables that have been dipped in tempura batter. The resulting batter is light, thin, and crispy. Usually served with rice and soy sauce. Tendergreens ...
Chubby udon, made from wheat flour, is usually served hot, with tempura. Hiyamugi is a medium-thickness wheat noodle; usually eat cold, served on a bed of ice, with fishcakes and chopped boiled eggs.
Frito Mist - An Italian mixed fried platter, similar to the Japanese tempura platter. A mixture of vegetables, meat, and fish are dipped in a light batter and quickly deep fried to prevent a saturation of grease into the food.
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Queen of the Night A cactus that blooms at around midnight and whose blossom wilts before dawn. The petals are gathered and are either cooked as tempura or boiled and eaten with a dressing.
Shichimi-togarashi is used as a seasoning in cooking and as a condiment on the table for soups, noodle dishes, tempura and many other Japanese dishes.
One last note: The squash recipes we’ve collected here from around Culinate are Western in origin, but check out Smitten Kitchen’s post on squash quesadillas and CookThink’s butternut squash tempura.
Sugar-pie pumpkin ...
It can be cooked by roasting or boiling and is used in sweet and savory dishes such as breads, pies, tempura, croquettes, and stew. It is very popular in Hawaii to flavor ice cream with Okinawan potatoes.
Tempura: vegetables, meat, or seafood quick-fried in light egg batter
Teppanyaki: style of dining where chefs cook food at your table
Teriyaki: soy based, sweet and salty flavoring used on beef, chicken and other
foods ...
 See also: Grill, Salad, Tofu, Drink, Rice
  
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