Shark Tempura
Shark Tempura is a Japanese-inspired dish featuring tender shark meat coated in a light, crispy batter and deep-fried to golden perfection. It typically uses firm-fleshed shark species like mako or dogfish, paired with a classic tempura batter of flour, egg, and ice water. The dish is often served with tentsuyu dipping sauce and grated daikon radish.
🍽️ Nutrition at a glance
This dish is high in protein and moderate in fat due to the frying method, with minimal carbohydrates from the light batter. A serving provides substantial protein, omega-3 fatty acids, and key minerals like selenium and phosphorus.
Nutrition breakdown
| Calories | 320 kcal |
| Protein | 28 g |
| Carbs | 12 g |
| Fat | 18 g |
| Fiber | 1 g |
| Sugar | 1 g |
| Sodium | 480 mg |
| Selenium | 45 mcg |
| Phosphorus | 280 mg |
| Vitamin B12 | 2.8 mcg |
| Niacin (B3) | 6.2 mg |
| Potassium | 320 mg |
| Magnesium | 35 mg |
| Vitamin D | 1.2 mcg |
| Iron | 1.4 mg |
Per 4 pieces (150g) · estimated, varies by recipe
💡 What's interesting
Tempura technique was introduced to Japan by Portuguese missionaries in the 16th century, making this dish a fascinating example of culinary fusion. Shark meat is notably dense in nutrients but requires careful preparation to reduce its natural ammonia content.
