Tempura is a Japanese dish consisting of seafood, vegetables, or other ingredients that are battered and deep-fried.

The batter used in tempura is typically made from a mixture of flour, water, and sometimes eggs or other seasonings. The ingredients are lightly coated in the batter and then fried in hot oil until they become crispy and golden.

Tempura is known for its light, crispy texture and is often served as a main dish, as a topping for noodles (such as soba or udon), or as part of a combination platter in Japanese cuisine. It’s commonly accompanied by tentsuyu, a dipping sauce made from dashi, soy sauce, and mirin, although some variations may include different dipping sauces or condiments. Traditionally, tempura is cooked and served fresh and hot to maintain its crispiness.

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