Tempura
- Serves
- 4
- Prep
- 25 min
- Cook
- 20 min
- Difficulty
- Advanced
History & Origin
Tempura developed in Japan after contact with Iberian frying traditions in the sixteenth century, then became refined in Edo as a light batter for seafood and vegetables. The hallmark is a delicate, irregular crust made with ice-cold batter mixed only briefly.