Tempura usually consists of seafood and vegetables coated in what?

Tempura usually consists of seafood and vegetables coated in a thin batter.

The batter is typically made from iced water, egg, and soft wheat flour. It is mixed only briefly, often with chopsticks, so small lumps remain. Cold ingredients and minimal mixing help limit gluten development, producing tempura’s characteristic pale, airy, crisp coating rather than a dense crust.

Tempura is not the same as Japanese fried food coated with breadcrumbs. Panko-coated dishes such as tonkatsu and ebi furai belong to a different fried-food tradition. Tempura’s coating is a pourable batter that clings lightly to sliced vegetables, prawns, squid, fish, and other ingredients.

The technique entered Japan through Portuguese contact in Nagasaki during the 16th century and developed into a distinctly Japanese style during the Edo period. Today, tempura may be served with tentsuyu dipping sauce, salt, grated daikon, rice, soba, or udon.