Editing Tempura (section)

==Preparation==

===Batter===
A light [[Batter (cooking)|batter]] is made of iced water, [[egg (food)|eggs]],<ref name="Kobayashi2000" /> and soft [[wheat flour]] (cake,<ref name="OIST_flours">{{Cite web|url=https://groups.oist.jp/resource-center/how-distinguish-types-flour|title=How to distinguish different types of flour|access-date=2021-08-21|website=Okinawa Institute of Science and Technology Graduate University – Resource Center (student & faculty support staff)|date=12 April 2021|archive-url=https://web.archive.org/web/20210821152403/https://groups.oist.jp/resource-center/how-distinguish-types-flour|archive-date=2021-08-21|url-status=live|language=en}}</ref> pastry<ref name="Okamoto1994">{{cite book|url=https://books.google.com/books?id=6AwrhAuGRAUC&q=pastry+cake&pg=PA31|page=31|title=Sam Okamoto's incredible vegetables|first= Osamu |last=Okamoto |publisher= Pelican Publishing Company|year= 1994 | isbn=1-56554-025-5}}</ref> or all-purpose flour<!--Do not remove this citation out of the parenthesis because the source only mentions "all-purpose flour", not other flours. Moving this out of the parentheis will result in a false citation.--><ref name="Kobayashi2000">{{cite book|url=https://books.google.com/books?id=7TIWK5VCuV4C&q=%22all-purpose+flour%22&pg=PA23|page=23|title=The quick and easy Japanese cookbook: great recipes from Japan's favorite TV cooking show host |first= Katsuyo |last=Kobayashi |publisher= Kodansha International|year= 2000 |isbn= 4-7700-2504-1}}</ref>). Sometimes [[baking soda]]<ref name="Kawaraya1985" /> or [[baking powder]] is added to make the batter light.<ref name="Kawaraya1985">{{Cite journal|title=ja:小麦粉の調理|trans-title=Science of wheat flour|journal=Seikatsu Eisei (Journal of Urban Living and Health Association)|url=https://www.jstage.jst.go.jp/article/seikatsueisei1957/29/2/29_2_111/_article/-char/ja|last=Kawaraya<!--瓦家-->|first=Chiyoko<!--千代子-->|volume=29|via=[[J-STAGE]]|publisher=大阪生活衛生協会|issue=2|doi=10.11468/seikatsueisei1957.29.111|year=1985|page=115|language=ja}}</ref> Using sparkling water in place of plain water<ref name="NHK_Yukimasa2013">{{Cite web|url=https://www.nhk.or.jp/dwc/recipes/detail/21.html|title=Shrimp & Mushroom Tempura|date=2013-10-28|access-date=2021-08-21|website=NHK World-Japan|last=Yukimasa|first=Rika|archive-url=https://web.archive.org/web/20190910151358/http://www.nhk.or.jp/dwc/recipes/detail/21.html|archive-date=2019-09-10|url-status=live|publisher=[[NHK]]}}</ref> has a similar effect. Tempura batter is traditionally mixed in small batches using [[chopsticks]] for only a few seconds, leaving lumps in the mixture that, along with the cold batter temperature, result in a unique fluffy and crisp tempura structure when cooked. The batter is often kept cold by adding ice or placing the bowl inside a larger bowl with ice. Overmixing the batter will activate wheat [[gluten]], which causes the flour mixture to become soft and dough-like when fried.

Specially formulated tempura flour is available in supermarkets. This is generally light (low-gluten) flour and occasionally contains leaveners such as baking powder.<ref name="STFCJ2015_flourTempura">{{Cite web |date=2017-12-20 |title=Standard tables of food composition in Japan 2015 (Seventh Revised Edition) |url=https://www.mext.go.jp/component/english/__icsFiles/afieldfile/2017/12/20/1385123_Notes-on-food_r11.pdf |url-status=live |archive-url=https://web.archive.org/web/20200219083450/https://www.mext.go.jp/component/english/__icsFiles/afieldfile/2017/12/20/1385123_Notes-on-food_r11.pdf |archive-date=2020-02-19 |access-date=2021-08-21 |website=[[Ministry of Education, Culture, Sports, Science and Technology]] of Japan |at=Chapter 3.1 Notes on Foods: PDF p 4/276 |language=en |quote="Premixed flour for Tempura" is a product made from soft flour, starch, baking powder, ... |orig-year=2015}}

* web page of the whole literature: [https://www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/sdetail01/sdetail01/1385122.htm Standard tables of food composition in Japan 2015 (Seventh Revised Edition)] (archive [https://web.archive.org/web/20201201001140/https://www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/sdetail01/sdetail01/1385122.htm])</ref>

{{anchor|furai}}
Tempura does not use breadcrumbs ([[panko]]) in the coating.<ref name="Daijisen_Tempura">No ''panko'' appears in the definition of tempura: {{Cite encyclopedia|title=Tempura|script-title=ja:天麩羅 テンプラ|encyclopedia=Digital [[Daijisen]] (デジタル大辞泉)|publisher=Shogakukan|url=https://kotobank.jp/word/%E5%A4%A9%E9%BA%A9%E7%BE%85-578873|edition=constantly updated|access-date=2021-08-16|language=ja|quote=(rough translation): 1.{{interp|...ingredients}} dipped in a batter made of wheat flour, egg, and water, then fried in vegetable oil. Vegetable tempuras are sometimes distinguished and called "shōjin-age." {{interp|...}}|via=kotobank.jp}}</ref> Deep-fried foods that are coated with breadcrumbs are called ''[[furai]]'',<ref name="Nipponica_Furai">{{Cite encyclopedia|title=Furai (ryouri)|encyclopedia=[[Encyclopedia Nipponica]] web version|publisher=Shogakukan|url=https://kotobank.jp/word/%E3%83%95%E3%83%A9%E3%82%A4%28%E6%96%99%E7%90%86%29-1586721|access-date=2021-08-16|edition=constantly updated|language=ja|script-title=ja:フライ (料理)|trans-title=Fry (cooking)|quote=(rough translation): In Western cuisine, "frying" means to deep-fry or sautee in oils or fats. {{interp|...}} In Japan, "furai" refers to foods that are dipped in wheat flour, beaten egg, and bread crumbs and then deep-fried, {{interp|...}}. If the ingredient is meat, it is called "chikin katsuretsu," "pōku katsuretsu (tonkatsu)," etc., respectively.{{interp|...}}|via=kotobank.jp}}</ref> Japanese-invented Western-style deep-fried foods, such as ''[[tonkatsu]]'' or ''[[Fried prawn|ebi furai]]'' (fried prawn).<ref name="Nipponica_Furai" />

<!--Despite ''tempura''s etymology, -->No [[seasoning]]s or salt are added to the batter, or the ingredients,<ref name="Kobayashi2000" /> except for some recipes recommending rinsing seafood in salt water before preparation.<ref name="NHK_SummerTempura2012">{{Cite web|url=https://www.nhk.or.jp/dwc/recipes/detail/12.html|title=Summer Tempura|date=2012-07-30|access-date=2021-08-21|website=NHK World-Japan|language=en|archive-date=2021-08-21|archive-url=https://web.archive.org/web/20210821162511/https://www.nhk.or.jp/dwc/recipes/detail/12.html|url-status=dead}}</ref>

===Frying===
[[File:Frying tempura 2014.jpg|thumb|Frying tempura]]

Thin slices or strips of vegetables or seafood are dipped in the batter, then briefly [[Deep frying|deep-fried]] in hot [[cooking oil|oil]].<ref name="Kobayashi2000" /> [[Vegetable oil]]<ref name="NHK_Tempura2010">{{Cite web|url=https://www3.nhk.or.jp/nhkworld/en/radio/cooking/20100802.html|title=Tempura|date=2010-08-02|access-date=2021-08-21|website=NHK World-Japan|publisher=[[NHK]]}}</ref> or [[canola oil]] are most common; however, tempura was traditionally cooked using [[sesame oil]].<ref>{{Cite web|url=http://dietitians-online.blogspot.com.au/2016/01/january-7-national-tempura-day-tempura.html|title=Dietitians Online Blog: January 7, National Tempura Day – Tempura Tofu and Spring Vegetables|last=Frank|first=Dr Sandra|date=2017-01-07|website=Dietitians Online Blog|access-date=2017-01-25}}</ref> Many specialty shops still use sesame oil or [[tea seed oil]], and it is thought certain compounds in these oils help to produce light, crispier batter.{{Citation needed|date=January 2010}}

The finished fry is pale whiteish, thin and fluffy,<ref name="gurunavi_friedfoods">{{Cite web|url=https://gurunavi.com/en/japanfoodie/2017/03/best-japanese-fried-food.html|title=Battle of the Best Japanese Fried Foods|at=Ebi Furai vs Tempura Ebi|date=2017-03-01|access-date=2021-08-18|website=Gurunavi.com|archive-url=https://web.archive.org/web/20210817174058/https://gurunavi.com/en/japanfoodie/2017/03/best-japanese-fried-food.html|archive-date=2021-08-17|url-status=live|language=en}}<!--[https://corporate.gnavi.co.jp/en/profile/ about Gurunavi]--></ref> yet crunchy.<ref name="Amoroso2016">{{Cite web|url=https://www.nhk.or.jp/dwc/food/articles/42.html|title=Tempura temptations: How deep-fried seafood seduced Japan|date=2016-11-14|access-date=2021-08-21|website=NHK World-Japan|last=Amoroso|first=Phoebe|language=en|archive-date=2021-05-21|archive-url=https://web.archive.org/web/20210521211058/https://www.nhk.or.jp/dwc/food/articles/42.html|url-status=dead}}</ref>

The bits of batter (known as ''[[tenkasu]]'') are scooped out between batches of tempura so they do not burn and leave a bad flavor in the oil.<ref name="Kobayashi2000" /> A small mesh scoop (''[[ami jakushi]]'') is used for this purpose. ''Tenkasu'' are often reserved as ingredients in other dishes or as a topping.

===Ingredients===
Various seafood and vegetables are commonly used as the ingredients in traditional tempura.

====Seafood====

[[File:Scallop with Sea Urchin - Tempura Hajime - South Melbourne, Victoria, Australia.jpg|thumb|Scallop tempura with sea urchin roe]]

Types of seafood used in tempura include:
{{Div col|colwidth=22em}}
* [[Shrimp and prawn as food|prawn]]<ref name="Kobayashi2000" /> – ''[[ebi tempura]]''
* [[Shrimp and prawn as food|shrimp]]
* [[Squid as food|squid]]<ref name="Kobayashi2000" />
* [[scallop]]
* [[Crab meat|crab]]
* ''[[Ayu sweetfish|ayu]]'' ([[sweetfish]])
* ''[[anago]]'' ([[conger]] eel)
* [[Fish (food)|fish]]
* [[Amur catfish|catfish]]
* [[whitefish (fisheries term)|white fish]]
* [[cod]]
* [[haddock]]
* [[pollock]]
* [[coley (fish)|coley]]
* [[European plaice|plaice]]
* [[Skate (fish)|skate]]
* [[Batoidea|ray]]
* Huss (Various fish species including ''[[Galeorhinus]]'', ''[[Mustelus]]'', ''[[Scyliorhinus]]'', ''[[Galeus melastomus]]'', ''[[Squalus acanthias]]'' – also known as [[spiny dogfish]] or "[[rock salmon]]")
* [[rock salmon]] (a term covering several species of [[spiny dogfish|dogfish]] and similar fish)
* [[whiting (fish)|whiting]]
* [[Japanese whiting]]<ref name="Kobayashi2000" /> – ''kisu''
* [[Suzuki (fish)|sea bass]]
* [[Sebastes inermis|sea perch]]
{{colend}}

====Vegetables====

[[File:Mushroom tempura (1841913668).jpg|thumb|Mushroom tempura]]
[[File:Veg tempura asakusa.jpg|thumb|Assorted vegetable tempura served at San-Sada restaurant in [[Asakusa]], [[Tokyo]], Japan]]

Vegetable tempura is called ''yasai tempura''. All-vegetable tempura may be served as a [[vegetarian]] dish. Types of vegetables include:
{{Div col|colwidth=22em}}
* [[bamboo shoot]]s
* [[bell pepper]]
* [[broccoli]]
* [[butternut squash]]
* [[carrot]]<ref name="Kobayashi2000" />
* [[maize]]
* [[eggplant]]<ref name="NHK_Tempura2010" />
* ''[[gobo (burdock)|gobo]]'' ([[burdock]], ''[[Arctium lappa]]'')
* [[ginger]]
* [[green bean]]s<ref name="Kobayashi2000" />
* ''[[kabocha]]'' squash
* [[Japanese mugwort]] <ref>Kaneda Hatsuyo, Kaneda Yoichiro (photographer), "ひと目でわかる! おいしい「山菜・野草」の見分け方・食べ方", PHP Institute , September 24, 2010, 22 pages. ISBN 978-4-569-79145-6 . </ref>
* [[Edible mushroom|mushrooms]]
** [[Grifola frondosa|maitake mushroom]]<ref name="NHK_Yukimasa2013" />
** [[shiitake mushroom]]<ref name="NHK_Nozaki_Tempura">{{Cite web|url=https://www.nhk.or.jp/dwc/food/recipe/beginners_30082.html|title=Shrimp and vegetable tempura|access-date=2021-08-18|website=NHK World|last=Nozaki|first=Hiromitsu|archive-url=https://web.archive.org/web/20210819061732/https://www.nhk.or.jp/dwc/food/recipe/beginners_30082.html|archive-date=2021-08-19|url-status=live|publisher=[[NHK]]|language=en}}</ref>
* [[okra]]
* [[onion]]
* [[pumpkin]]
* [[potato]]
* ''[[renkon]]'' ([[nelumbo|lotus]] root)<ref name="Kobayashi2000" />
* [[seaweed]]
* ''[[shishito]]'' pepper<ref name="NHK_Nozaki_Tempura" />
* ''[[shiso]]'' leaf<ref name="NHK_SummerTempura2012" />
* [[sweet potato]]<ref name="Kobayashi2000" />
* [[Yam (vegetable)|yam]]
{{colend}}

====Others====
* [[egg]]

===Serving and presentation===

[[File:Tempura and tentsuyu by cathykid in Taipei.jpg|thumb|[[Tentsuyu]] is the most common sauce consumed with tempura.]]

Cooked pieces of tempura are either eaten with dipping sauce, salted without sauce, or used to assemble other dishes. Tempura is commonly served with grated [[daikon]] and eaten hot immediately after frying. In Japan, it is often found in bowls of soba or udon soup in the form of shrimp, shiso leaf, or fritter.  The most common sauce is [[tentsuyu]] sauce (roughly three parts ''[[dashi]]'', one part ''[[mirin]]'', and one part [[soy sauce|''shōyu'']]). Alternatively, skim tempura may be sprinkled with [[sea salt]] before eating. Mixtures of [[Matcha|powdered green tea]] and salt or ''[[yuzu]]'' and salt are also used.<ref name="Japanese Soul Cooking">{{cite book |last1=Ono |first1=Tadashi |last2=Salat |first2=Harris |title=Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond |date=2013 |publisher=Potter/Ten Speed/Harmony/Rodale |isbn=9781607743538 |url=https://books.google.com/books?id=mF4me5AKc-wC&q=tonkatsu&pg=PT306 |access-date=21 July 2020}}</ref>
''{{visible anchor|[[Kakiage]]}}'' is a type of tempura made with mixed vegetable strips, such as onion, carrot, and burdock, and sometimes including [[Shrimp and prawn as food|shrimp]] or [[Squid as food|squid]], which are deep fried as small round [[fritter]]s.

[[File:大洗マリンタワーかき揚げ丼.jpg|thumb|A tower-shaped kakiage bowl (temdon), a specialty of [[Ōarai, Ibaraki]]]]Tempura is also used in combination with other foods. When served over ''[[soba]]'' (buckwheat noodles), it is called ''tempura soba''<ref>{{cite news|title=Tempura Soba|url=https://asianinspirations.com.au/recipe/tempura-soba/|access-date=6 November 2015|agency=Asian Inspiretion|publisher=Authentic Recipe List}}</ref> or ''[[tensoba]]''. Tempura is also served as a ''[[donburi]]'' dish where tempura shrimp and vegetables are served over [[steamed rice]] in a bowl (''tendon'') and on top of ''[[udon]]'' soup (''tempura udon'').