You can serve tempura over steamed rice like Ten Don (Tempura Donburi), or serve with chilled soba noodles (we call it Ten Zaru). You can basically make tempura with a wide range of fresh ingredients, with the most common options that include seafood, mushrooms, and root vegetables. There are also local tempura menus all over Japan that feature seasonal ingredients unique to the area. Seafood

Deep Fryer Pot (°F), Japanese Tempura Small Deep KOMONG Deep Fryer Pot (°F), Japanese Tempura Small Deep

Agebitashi means deep-fried and soaked. The dish is composed of deep-fried eggplant soaked in light dashi and soy sauce-based broth. Serve the hot-off-the-frying-pot tempura with tentsuyu dipping sauce along with grated daikon to help refreshen your palate. It makes a remarkable main dish to enjoy on its own.Ideal oil temperature for frying – Depending on the ingredients, we are looking at the range of 320-350°F (160-180°C).Use a thermometer for precise temperature control, especially if you’re not familiar with deep frying. Light scoring of the ingredients is called Kakushi-bocho in Japanese. Kakushi or kakusu means hidden and hide, and Bocho or hocho means a knife. This technique is used so that

Deep Fryer Pot, Japanese Style Tempura Stainless Steel Deep Deep Fryer Pot, Japanese Style Tempura Stainless Steel Deep

Tempura is the best when you dip them in the delicious Tentsuyu (天つゆ) or Tempura Dipping Sauce. The sauce itself is delicate but has all the sweet-savory flavor you need to accentuate the enjoyment of fresh, hot tempura. Tentsuyu (Tempura Dipping Suace):

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You might wonder if this can be a vegetarian/vegan dish. Sure you can! Replace Awase Dashi (bonito flakes + kombu dashi) with Vegan Dashi made with kombu and dried shiitake mushrooms! Suage removes the bitterness of ingredients (such as in eggplant) and coating with oil prevents de-coloration of the eggplant. By cooking with oil, eggplant maintains its beautiful color. The eggplant will absorb oil first but then will release it after cooking.