天(てん)ぷら

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)