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Chicken Tempura Recipe

Chicken Tempura

Chicken Tempura is deep-fried chicken breast pieces coated in Tempura batter. This hearty and delicious chicken is flavored simply with salt, and it’s a more casual dish than the traditional and elaborate Tempura dish with a variety of ingredients served with Tempura sauce. Variations of chicken Tempura are regional specialties in western Japan, where the region is known for its thriving poultry industry, but it is a solid home cooking dish after all. Chicken is relatively inexpensive and easily accessible, so chicken tempura has played an important role as a common food for the general public. The preparation method – thinly slicing the chicken, coating it in batter, and deep-frying – allows for quick cooking while providing a satisfying taste.

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Corn Tempura

Corn Tempura

Corn Tempura is made from fresh sweet corn kernels mixed with tempura batter and deep-fried. It’s sweet, salty, and makes for a great summer appetizer. This kakiage-style Tempura (small pieces of vegetables in Tempura batter) is easy to make and best eaten hot and fresh. On a hot summer night, you might enjoy Corn Tempura with cold beer or other cold drinks. It’s so delicious that you may find yourself eating it straight from the kitchen, never making it to the dining table. The only thing to remember when making this dish is that corn kernels may pop in the hot oil. To avoid this, prepare the corn accordingly: slash the surface of the kernels with a knife and remove excess moisture before adding flour. Other than that, it’s quite easy and quick to make. Hope you give it a try!”

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Tenkasu Tempura Bits Recipe

Tenkasu

Tenkasu is Tempura batter that has been deep-fried to become crispy bits and pieces. It is also called Agedama in the Tokyo area. Tenkasu or Agedama is used in various Japanese dishes and a useful ingredient to know when it comes to Japanese cooking. It can be bought in bags at stores, but it is very easy to make at home with simple ingredients.

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Gluten Free Tempura Recipe

Gluten free Tempura


Tempura is battered and deep-fried seafood and vegetables. It is one of the most famous Japanese foods outside Japan, maybe after Sushi.  Regular Tempura uses wheat flour, but here we tried our Tempura with gluten free ingredients in this recipe so that people on a gluten free diet can also enjoy this traditional and delicious dish.  It is surprisingly crispy, and easy to make at home.

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Tempura Soba Recipe

Shrimp Tempura Soba

Tempura Soba is hot Soba noodle soup with Tempura.  Light Soba noodles in tasty soup could be a great everyday lunch.  With Tempura, the dish is hearty and fulfilling enough to be dinner too. There are a lot of Soba restaurants to get Tempura Soba in Japan (lucky for people there).  Even if you don’t have such a restaurant in your town, don’t worry, you can easily make this tasty and authentic dish yourself at home.

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Kakiage Recipe

Kakiage


Kakiage is a kind of Tempura dish with a variety of chopped vegetables and seafood.  This deep-fried round food has a much more casual feeling than Tempura you may know, but it is as delicious as Tempura.

Tempura is one of the most famous Japanese foods outside  Japan.  It is battered and deep fried seafood and vegetables.  Tempura can be as formal as you want it to be at very expensive Tempura specialty restaurants in Japan.  Kakiage,  on the other hand, is made from thinly-cut or chopped vegetables and small pieces of seafood mixed with Tempura batter and deep-fried.  It is a great dish to use up left over vegetables hiding in the corner of the fridge.

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Tenmusu Recipe

Tenmusu Recipe

Tenmusu are Onigiri rice balls with shrimp Tempura as a filling.  Onigiri is rice shaped by pressing firmly in your hands and forming into a ball or triangle, or some other kind of shape.  Typical fillings are pickled plum (Umeboshi), dried bonito flakes with soy sauce (Okaka), or salted salmon.  Tenmusu is something special, with Tempura shrimp and all.  It’s kind of like the “go-to” Onigiri for important Onigiri.

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