Tempura

Tempura is a classic Japanese dish of lightly battered and deep-fried seafood, vegetables, or meat. The batter is made from cold water, flour, and sometimes egg, creating a signature crisp, airy texture. It originated in the 16th century, influenced by Portuguese cooking techniques.

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🍽️ Nutrition at a glance

Tempura is generally high in fat and calories due to deep-frying, but it can be a good source of protein if made with shrimp or fish. A typical serving of 3-4 pieces can range from 300 to 500 calories, depending on the ingredients and batter thickness.

Nutrition breakdown

Calories	350 kcal
Protein	12 g
Carbs	35 g
Fat	18 g
Fiber	2 g
Sugar	3 g
Sodium	400 mg
Potassium	250 mg
Phosphorus	120 mg
Vitamin B1 (Thiamine)	0.2 mg
Vitamin B2 (Riboflavin)	0.15 mg
Niacin (Vitamin B3)	2.5 mg
Vitamin B6	0.2 mg
Vitamin C	5 mg
Iron	1.5 mg

Per 1 cup (150 g) · estimated, varies by recipe

💡 What's interesting

The secret to its light, non-greasy texture is using ice-cold water and minimal mixing to prevent gluten development, which keeps the batter from becoming heavy. It's often served with a light dipping sauce called tentsuyu, which balances the richness of the fried food.