Tempura
天ぷら
Also known as: tenpura, tenppura, shrimp tempura, vegetable tempura, tempura moriawase
What is Tempura?
Seafood and vegetables coated in a light, airy batter of flour, egg, and ice-cold water, then deep-fried to a crisp. Historically influenced by Portuguese missionaries in 16th-century Japan, it is now an iconic Japanese dish.
Typical Ingredients
Allergen Information
Always confirm with restaurant staff before ordering.
Batter always contains wheat flour and egg. Shrimp is the most common tempura item. Tentsuyu dipping sauce is made with soy sauce and dashi (fish stock). Sesame oil sometimes used for frying.
Safer Variations
Allergen-friendly alternatives to ask for.
Questions to Ask Staff
Important questions to confirm with restaurant staff.
More Japanese Dishes
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Teriyaki Chicken
照り焼きチキン
Chicken glazed with a sweet and savory teriyaki sauce made from soy sauce, mirin, and sugar, grilled or pan-fried until the sauce caramelizes into a shiny glaze. A widely recognized Japanese cooking style.
Chashu
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Japanese-style braised pork belly slowly simmered or roasted until melt-in-the-mouth tender, glazed with soy sauce, sake, and mirin. The quintessential ramen topping, also served as a standalone dish or in rice bowls.
Mentaiko
明太子
Spicy marinated pollock or cod roe, a specialty of Fukuoka. The roe sacs are seasoned with chili pepper, salt, and dashi. Eaten as a rice accompaniment, onigiri filling, pasta sauce, or sushi topping.
Kakiage
かき揚げ
A tempura fritter made by combining julienned vegetables and sometimes small shrimp, held together with a light tempura batter and deep-fried into a crispy disc or dome. Often served over rice or on soba/udon.
Good for These Diets
Based on this dish's typical allergen profile, it may be suitable for:
Important Disclaimer
Allergen information is based on typical recipes and may vary by restaurant, region, or preparation method. Always confirm with restaurant staff before ordering.