The Japanese method of deep-frying foods in a light batter is called tempura. Tempura ingredients are coated in a thin batter and fried quickly in oil, producing a crisp, delicate shell rather than a heavy crust. Common choices include shrimp, squid, white fish, eggplant, sweet potato, mushrooms, and shiso leaves.
A defining feature is the batter’s loose, uneven texture. Flour is mixed with cold water and often egg, but it is stirred only briefly so gluten development stays low. Cold batter and carefully controlled oil help preserve tempura’s lightness. The finished pieces are usually drained and served immediately.
Tempura is commonly accompanied by tentsuyu, a dipping sauce made with dashi, soy sauce, and mirin, along with grated daikon. It can also be served over rice as tendon or alongside soba and udon. Tempura is sometimes mistaken for ordinary fried food, but the name refers to a specific Japanese style built around a thin batter, fast frying, and delicately flavored ingredients.