Squid Tempura
Squid Tempura, known as 'Ika Tempura' in Japan, is a classic dish featuring tender squid rings or tentacles coated in a light, crispy batter and deep-fried to golden perfection. It is a staple of Japanese cuisine, commonly found in izakayas, sushi restaurants, and as a popular street food snack.
🍽️ Nutrition at a glance
This dish is relatively high in protein from the squid and fat from the frying oil, while the batter contributes some carbohydrates. A typical serving provides a good source of vitamin B12, selenium, and omega-3 fatty acids, with a calorie count ranging from 250 to 400 per serving depending on portion size and batter thickness.
Nutrition breakdown
| Calories | 380 kcal |
| Protein | 18 g |
| Carbs | 28 g |
| Fat | 22 g |
| Fiber | 1.5 g |
| Sugar | 2 g |
| Sodium | 480 mg |
| Potassium | 290 mg |
| Phosphorus | 180 mg |
| Vitamin B12 | 1.8 µg |
| Selenium | 44 µg |
| Zinc | 2.1 mg |
| Iron | 1.2 mg |
| Niacin (B3) | 2.5 mg |
| Vitamin E | 2.8 mg |
Per 6 pieces (150 g) · estimated, varies by recipe
💡 What's interesting
Tempura was introduced to Japan by Portuguese missionaries in the 16th century, making it a fascinating example of culinary fusion that evolved into a quintessential Japanese technique. The squid is often flash-fried for just 30-60 seconds to maintain its tender, slightly chewy texture inside the shatteringly crisp coating.
