Editing Tempura (section)

===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>