National Tempura Day
National Tempura Day, January 7th, encourages us to celebrate with a tempura batter dish. This Japanese fare includes either seafood or vegetables dipped in batter and deep-fried.
Where did tempura originate? No one really knows. What we do know is that Portuguese sailors arrived in Japan in 1549 and introduced a method of battering and frying food that is now embedded in the Japanese cuisine.
Today, chefs from around the world are including tempura dishes on their menus. They use a variety of different batters and ingredients, including nontraditional broccoli, zucchini, and asparagus. Chefs can also dip dry fruits in a tempura batter. In addition, several American restaurants, particularly mozzarella, offer chicken and cheeses in a tempura style.
A more recent iteration of tempura sushi gives sushi enthusiasts a new way to enjoy the delicacy. Shushi chefs tempura fry entire pieces of delicate sushi and serve it on a delectable platter.
How to celebrate #nationaltempuraday
What is your favorite way to enjoy tempura? Make your best tempura dishes by mixing up your favorite tempura dishes. If you do, let your acquaintance and family be your taste testers! We even have a dish for you to try. Be sure to let us know your new combinations as well!
Japanese Tempura
Have some tempura and hashtag #NationalTempuraDay to post on social media.
National tempura day is the oldest national tempura day in history
Although we haven't figured out the day's origins, we do still occasionally heat up some oil, mix up some batter, and dip into the study.
Tempura FAQ
Q. What temperature should my oil be at for tempura?
A. The oil should be between 350F and 360F. The temperature will decrease as you add food to the oil, so only add a few pieces at a time so that the oil recovers quickly. Oil that is too cool will be absorbed more quickly into the dish, resulting in soggy tempura.
Q. What happens if my oil is too hot?
A. Oil that is too hot will cause the batter to burn. So, it's vital to track the oil temperature.
Q. What oil should I use for tempura? Canola is one of the most popular for tempura oils with a high smoking point such as corn, peanut, safflower, or canola.
