Discover how to make akebi tempura, from seasonal selection and bitterness control to batter technique, frying temperature, and perfect texture.
Category: Tempura
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Dote no Iseya’s Tendon Recipe
Dote no Iseya, a historic Tokyo restaurant, serves exceptional tendon, emphasizing rustic, satisfying bowls. Founded in 1889, it remains popular, using aged soy sauce and unique dashi preparation for its tare. The tempura batter is thicker, ensuring a crispy texture. Despite using everyday ingredients, the restaurant’s techniques create a distinctive, beloved dining experience.
The difference betwen Tendon and Tempura
This article is part of our series on tempura. Given the common perception that tendon (天丼) is essentially freshly fried … More
Tendon Tare Sauce Recipe
A deep dive into authentic Japanese tendon tare, exploring tradition, umami technique, and a Michelin-style sauce recipe.
Tempura Tencha (天茶) Recipe
Tempura ochazuke explained: comforting tencha with chadashi, rice, tea, and restaurant techniques for perfect balance.
How to make Haze Goby Tempura
Discover why Japanese Goby (Haze) was a classic tempura fish, how its decline made it rare, and the traditional methods chefs use to prepare it perfectly.
Flower Blooming Tempura Technique
Explore the technique of ‘making the flowers bloom’ in tempura. Learn about the method, its variations, and how to achieve the perfect crispy texture for your tempura dishes.
Traditional Tempura Dipping Sauce Recipe (Tentsuyu)
Explore the art of making tentsuyu, a sweet and salty dipping sauce for tempura. Learn about ingredient ratios, unique preparation methods, and serving tips
How to grate Daikon
Learn how to prepare perfect grated daikon for tempura. Discover tips on choosing the right daikon, grater, and techniques to enhance your Japanese dishes
Tempura Kusunoki Recipe
Discover the secrets of Tempura Kusunoki, a revolutionary tempura restaurant. Learn about their unique frying techniques, rare iron pot, and perfect seasoning methods.
Kuji Sand Iron Tempura Pot 久慈砂鉄 天婦羅鍋
Iron sand mining in Kuji, Japan, and the history of iron cookware are detailed, highlighting traditional craftsmanship and quality, particularly the sand iron tempura pot’s role in culinary history and its thermal properties.
Tempura Kyoboshi’s Prawn Paste Sandwich Recipe
Tempura Kyoboshi’s Signature Shrimp Paste Sandwich: A Deep Dive into the Iconic Dish
