Japanese Tempura

Japanese Tempura is a classic dish of lightly battered and deep-fried seafood and vegetables, known for its incredibly light and crispy texture. It typically features ingredients like shrimp, squid, sweet potato, eggplant, and shiso leaves, all coated in a delicate batter made from cold water, flour, and sometimes egg. Originating from Portugal in the 16th century, it was adopted and refined in Japan, becoming a staple of both home cooking and high-end cuisine.

🍳 View the full Japanese Tempura recipe →

🍽️ Nutrition at a glance

Tempura is high in fat due to the deep-frying process, but its thin batter keeps the carbohydrate content moderate compared to other fried foods. A typical serving provides a good source of protein from the seafood and various vitamins and minerals from the vegetables, with a rough calorie range of 300-500 calories per serving depending on the ingredients and portion size.

Nutrition breakdown

Calories	310 kcal
Protein	12 g
Carbs	28 g
Fat	17 g
Fiber	2 g
Sugar	2 g
Sodium	450 mg
Potassium	280 mg
Phosphorus	150 mg
Magnesium	30 mg
Vitamin B6	0.3 mg
Niacin (B3)	3.5 mg
Vitamin E	2.5 mg
Iron	1.2 mg
Zinc	1.5 mg

Per 6 pieces (180 g) · estimated, varies by recipe

💡 What's interesting

The secret to tempura's signature crispness lies in using very cold, almost ice-cold water for the batter and minimal mixing to prevent gluten development, resulting in a light, airy coating. It is often served with a light, savory dipping sauce called tentsuyu and grated daikon radish, which helps cut through the richness of the fried food.