5 Typical Ways to Eat Tempura in Japan
Tempura is one of the most famous Japanese foods in the world, which is made by coating one piece of ingredient with flour batter and deep-frying it in plenty of oil. Typical ingredients of Tempura include seafood, vegetables, and mushrooms.
How to Eat Tempura
In addition to eating Tempura at restaurants, Japanese sometimes make the deep-fried food at home.
Unlike having Tempura in restaurants, how to eat Tempura at home varies depending on each person and the household.
Nevertheless, there are some typical ways of eating Tempura that many Japanese love. Therefore, today I want to introduce them.
|Youki Uji Matcha Salt|
Many Japanese like to eat Tempura with salt. Although basically we sprinkle general salt on the deep-fried food, a recommended way is to use Matcha salt that mainly consists of Matcha green tea powder and salt. In fact, some Japanese restaurants serve Tempura with Matcha salt.
Dip in Ponzu Sauce
|Image : o-hama.jp||Kikkoman Ponzu Sauce|
Some Japanese like eating Tempura dipping in Ponzu, the Japanese sauce made with citrus fruit juice, soy sauce and brewed vinegar. This method is recommended if you want to eat Tempura that is refreshing in taste. Additionally, it is also good to add grated daikon radish to the sauce.
Put Worcestershire Sauce
Eating Tempura with Japan’s Worcestershire sauce is one of the most beloved eating manners of Tempura in Japan. Especially, the Worcester sauce matches best with deep-fried oyster and prawn.
Dip in Tentsuyu Sauce
Eating Tempura dipping in Tentsuyu sauce is also one of the most common ways to eat Tempura in Japan. Japanese usually make Tentsuyu with soy sauce, Mirin, and Dashi soup stock, like this recipe from cookpad.com.
|Soy sauce||1/2 tablespoon|
|Mirin sweet cooking rice wine||1/2 tablespoon|
|Hondashi soup base (Amazon.com)||A little amount|
- Put all the ingredients in a small bowl
- Microwave the liquid for about 30 seconds
- Enjoy Tempura with the Tentsuyu sauce
Put Soy Sauce
It is said that the origin of Tempura dates back to over 300 years ago. In the ancient time, the Japanese ate the deep-fried food with soy sauce, and even now, many Japanese love this traditional way of eating Tempura.