Tempura is one of my favorite Japanese dishes, that was actually introduced into Japan by the Portuguese in the 16th century. Seafood and vegetables are battered and deep-fried and served with a dashi-based dipping sauce. Just like with sushi you are probably not able to obtain the quality of professionally made tempura, but if you follow the recipe it should still be delicious! Making good tempura requires both some skill (to get a light and crunchy crust) and fresh high-quality ingredients. Tempura should be eaten as quickly as possible, so it’s best to make it in an informal setting where … Continue reading Tempura