Editing Tempura (section)

===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.