天(てん)ぷら

てんぷら
noun
tempura
1. tempura
A Japanese dish of seafood or vegetables coated in a light batter and deep-fried until crispy.
エビの天(てん)ぷらが一番(いちばん)好(す)きです。
I like shrimp tempura the best.
天(てん)ぷらは揚(あ)げたてが美味(おい)しい。
Tempura is delicious when freshly fried.
揚げたて means just fried/freshly fried
天(てん)ぷらを天(てん)つゆにつけて食(た)べる。
Eat tempura by dipping it in tentsuyu sauce.
天(てん)ぷらそばを注文(ちゅうもん)した。
I ordered tempura soba.
衣(ころも)をサクサクに揚(あ)げるには、冷(つめ)たい水(みず)を使(つか)うのがコツだ。
The trick to frying a crispy batter is to use cold water.

Also written as 天麩羅(てんぷら) or 天婦羅(てんぷら). The word likely derives from Portuguese 'tempero' (seasoning) or 'tempora' (Lenten period).

Common ingredients:

  • エビ/海老(えび) (shrimp)
  • イカ (squid)
  • 魚(さかな) (fish)
  • 野菜(やさい): なす, かぼちゃ, さつまいも, しいたけ, ししとう, 大葉(おおば)

The key to good tempura is light, crispy batter (衣(ころも)) made with cold water and minimal mixing. Served with:

  • 天(てん)つゆ (dipping sauce)
  • 塩(しお) (salt)
  • 大根(だいこん)おろし (grated daikon)
core
Added 2026.1.14 21:50 · Revised 2026.3.6 15:46
04500/04948_tenpura