Although today tempura is one of the most popular Japanese cooking techniques, this style of cooking didn’t originate with the Japanese. The tempura frying technique was developed by the ...

In a medium bowl, gently mix water and 300 gm tempura flour and salt. It is ok if the batter is lumpy. 3. Place the batter in the fridge while preparing other ingredients. 4. Make some cuts across ...

Tempura is a Japanese dish made with seafood or vegetables that are deep fried till crisp and golden brown. The term and preparation was derived from the fritter-cooking technique used earlier in ...

Take advantage of seasonal produce in spring and turn your fresh, tender asparagus into crispy tempura, delicious on its own as an appetizer or added to dishes.

The overseas chain is known for its Japanese tendon (tempura donburi [rice bowl]) offerings, which features a variety of seafood and veggies in a signature deep-fried batter, drizzled in a ...

PHOTO: ONG YU FAN, BT With an 18-year career spanning Michelin-starred restaurants such as Tankuma and Hanagatami in Japan, and co-founding Bangkok’s famed Tenharu, Chef Kawaguchi’s innovative and ...

The Japan Culinary Art Award was recently held in Kyoto to honour the world's top chefs in Japanese cuisine. The event was organised by the Japanese Culinary Academy and supported by the Ministry of ...

This is exactly what the tempura delivers. Using fresh sweetcorn sourced locally, the kernels are cut from the cob using a circular Japanese technique called marugiri. “This allows us to take ...