National Tempura Day is the great celebration of the world’s favorite fried delicacy, and that is, of course, tempura. Observed each year on 7 January, this day gives honour to the crunchy and golden brown food delight, that has been considered a Japanese classic for thousands of years.
Basically, a simple dish consisting of lightly batter-fried vegetables or seafood and, in some restaurants, even sweets, making an ideal snack both in terms of texture and mouthwatering flavor.
But do you know that tempura origins can be traced back to Portuguese missionaries from the 16th century? They introduced frying there, which later became perfected into what tempura is today: a culinary art. Whether you are a shrimp tempura fan, vegetable tempura lover, or adventurous with modern twists, National Tempura Day offers you an opportunity to explore the iconic dish.
Join the celebration by trying new tempura recipes, visiting a local Japanese restaurant, or sharing your favorite tempura moments with friends. It’s a day to appreciate how a simple dish has brought joy and flavor to tables worldwide!
History of Tempura
Tempura has a very interesting history. Though it originated in the 16th century, it was introduced in Japan by Portuguese missionaries in 1543 during the Nanban trade period.
Portugese brought with themselves a cooking technique involving battering and frying of food, which was carried out as these missionaries used to cook meals during Lent-when meat would not have been allowed. The name “tempura” has its origin in the Latin word “tempora,” meaning “times,” referring to those special fasting periods.
The Japanese adopted this technique and used it with the local ingredients to prepare seafood and seasonal vegetables. By the Edo period, 1603–1868, tempura had become street food in Japan, particularly in the busy town of Edo, which is now modern-day Tokyo. It was consumed fresh and hot and was usually dipped in sauces to be eaten on the go.
In due course, tempura became an elevated dish, found in restaurants everywhere. From a recipe inspired by Portugal, this food is now Japan’s icon of culinary prowess and is marked on January 7th of each year as National Tempura Day.
Cooking tempura at home: Easy recipes for beginners
It is an experience making tempura, and it’s quite satisfying at times. But being a pro in the kitchen doesn’t actually seem like that easy of an accomplishment, and while you’re thinking about it abstractly, to actually start making it yourself in your home kitchen with just a few basic ingredients and only a few steps in the process will make this magic a reality; let’s go through the two easy recipes with you below.
Classic Vegetable Tempura
Ingredients
- 1 medium-sized sweet potato, peeled and cut into thin rounds
- 1 zucchini, sliced into rounds
- 1 small onion, sliced into rings
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- 1 egg
- 1 cup ice-cold water
- 1/4 teaspoon baking soda (optional to make it crunchy)
- Salt, to taste
- Vegetable oil for frying
How to prepare:
- Cut the vegetables: Sweet potato, zucchini, and onion into uniform, thin rounds. Remove excess moisture by placing the rounds between two paper towels.
- Prepare the Batter In a mixing bowl, combine the flour, cornstarch, and baking soda, if using. In a separate mixing bowl, whisk together the egg and ice water. Slowly pour the wet ingredients into the dry ingredients. Do not overmix, only enough to get it all together; the batter should be stiff and lumpy.
- Heat the Oil: Pour vegetable oil into a large pot or deep fryer to a temperature of 350°F (175°C). The amount of oil used should be sufficient enough to cover the vegetables.
- Dip and Fry: Place those cut veggies pieces into that prepared batter. Remove whatever excess leftover batter was from the sides of those pieces. Dip slowly and delicately into that hot oil little by little with a small frying in batches in such a manner so that there should not have any overcrowding occur. Fry till golden crispy for about 2 to 3 minutes.
- Drain and Serve: Drain the tempura from the oil and drain on paper towels. Dust with a pinch of salt and serve with a dipping sauce (soy sauce, or a tempura dipping sauce if available).
2. Shrimp Tempura
Ingredients:
- 8-10 large shrimp, peeled and deveined (tails on)
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- 1 egg
- 1 cup ice-cold sparkling water (for extra crunch)
- Salt and pepper to taste
- Vegetable oil for frying
Instructions:
- Prepare the Shrimp Pat dry the shrimp with paper towel or pierce several holes at the bottom of the shrimp to ensure that they would not curl during the frying.
- Mix together in a pan, the flour with the cornstarch, adding salt and black pepper. Get the wet ingredients ready. Crack the egg, then beat the ice-cold sparkling water with it. Put them into the bowl where the flour is a little at a time. Just barely mix together to include.
- Heat the oil up in a deep pot or a fryer-veggie to 350 F-or 175 C.
- Dip and Fry: Place the shrimp very lightly in the batter. Fry in 2-3 minutes batches until it becomes crisp and golden brown. Be extra cautious that it does not overcook as there is a lot of crowding.
- Drain and Serve: Draining out the shrimp from oil using a paper towel, then serve them with soy sauce, or sweet chili sauce, some of your favourite sauces.
Why Tempura is Loved Worldwide
Tempura has a light crispy texture and it can be seafood or vegetables, a fusion of some creative dishes: the simplest ingredient transforms into flavorful bliss. Since this method is so quick in cooking, all natural flavors from the food can remain fresh, hence satisfying the palates worldwide with its crispy coat and its savory dipping sauce that has captivated hearts from everywhere.
Conclusion
Tempura is more than a food; it’s a feast of flavors and textures and the celebration of various cultures. When taken at any Japanese restaurant or cooked at home, the crunching golden pieces bring people closer to each other. So let’s take time today, National Tempura Day or any day, to appreciate this delicious meal and share this moment with other people!
