Tempura is one of the best-known Japanese dishes. But for most of us, it’s a restaurant dish, not a homemade treat. You might ...

Tempura batter (see recipes above, vodka version is recommended) Tentsuyu dipping sauce (see recipe above) Grated daikon (optional) Preheat the oven to 200 degrees.

No matter where you go, whether it's a five-star restaurant or an airport, each Japanese dish is always beautifully presented with a clean-cut look and feel. The Japanese are skilled at balance, ...

* To make tempura with an onion, cut it in half from root to stem end. Lay it flat-side-down, trim the ends off, and insert a line of toothpicks about a half-inch apart down the center.

Tempura, Japan's version of battered and deep-fried foods, is not like the golden, brown, and delicious fare of the United States. Tempura is a delicate art, and there's no seasoning to make up ...

Tempura is a typical Japanese dish usually consisting of seafood, meat, and vegetables that have been battered and deep-fried. The dish was introduced by the Portuguese residing in Nagasaki, ...

Comment How to make perfect tempura at home. From using less protein to adding ethanol, these science-backed tricks can help you make the crispiest tempura ...

It’s surprising, given how often I mention this experience, almost 10 years after I lived it, that I’ve only recently started making my own tempura at home.

Make tempura batter by mixing egg yolk and ice water in a bowl 4. Sift the frying powder into the egg and water mixture and stir gently 5. Coat the shrimp in more frying powder then dip in the tempura ...

The Japanese learned to make tempura in the 16th century. According to Harold McGee, author of the invaluable On Food and Cooking, they were taught by Portuguese and Spanish missionaries.

Peruvian-born chef Carlos Pinto learned the art of making tempura from one of the most respected restaurants in the deep-fry business —the Tokyo-based international chain Tempura Hannosuke.