Tempura Onion

Tempura Onion is a classic Japanese dish featuring onion slices or rings coated in a light, crispy batter and deep-fried to a golden perfection. The batter typically includes flour, egg, and ice-cold water, creating an airy texture that contrasts with the sweet, tender onion inside. It is a popular item in Japanese cuisine, often served as an appetizer, side dish, or part of a larger meal like tendon (tempura rice bowl).

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🍽️ Nutrition at a glance

Tempura Onion is high in fat and carbohydrates due to the deep-frying process and batter coating, with a moderate amount of protein from the egg in the batter. A typical serving (about 100g) provides roughly 250-300 calories, along with small amounts of vitamins like vitamin C and B vitamins from the onion, though the frying method reduces some nutritional value.

Nutrition breakdown

Calories	280 kcal
Protein	4 g
Carbs	25 g
Fat	18 g
Fiber	2 g
Sugar	4 g
Sodium	450 mg
Potassium	220 mg
Vitamin C	8 mg
Iron	1.2 mg
Calcium	35 mg
Vitamin B6	0.1 mg
Magnesium	15 mg
Phosphorus	50 mg
Folate	20 µg

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

💡 What's interesting

Culturally, tempura was introduced to Japan by Portuguese missionaries in the 16th century and has since evolved into a refined culinary art, with chefs emphasizing precise batter consistency and frying techniques. Nutritionally, while the dish is indulgent, the use of onions adds a natural sweetness and fiber, making it a flavorful way to enjoy vegetables in a crispy, satisfying form.