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It was introduced to Japan by Portuguese sailors Antonio da Mota, Francisco Zeimoto and Antonio Peixoto in the sixteenth century, where it was eventually developed into tempura. [2] [3] [4] In 1543, or later, Portuguese missionaries also came to Japan. [5] The peixinhos da horta (green beans) gave rise to tempura, a typical Japanese dish. [6] [7]
Tempura (particularly shrimp) is often used as a filling in makizushi. A more recent variation of tempura sushi has entire pieces of sushi dipped in batter and tempura-fried. In Bangladesh, the blossoms of pumpkins or marrows are often deep-fried with a gram of rice flour spice mix, creating a Bengali-style tempura known as kumro ful bhaja.
Tempura (天ぷら): deep-fried vegetables or seafood in a light, distinctive batter. Kakiage (かき揚げ) Tonkatsu (豚カツ): deep-fried breaded cutlet of pork (chicken versions are called chicken katsu). Furai (フライ): deep-fried breaded seafood and vegetables; Agedashi dōfu (揚げ出し豆腐): cubes of deep-fried silken tofu ...
Japanese Ebi tempura. Ebi tempura (海老天ぷら) or ebiten is tempura of prawn, with a light fluffy coat. [3] It is served as a main dish, with soy-based dipping sauce [5] or salt. [3] It can also be made into other dishes such as: Over noodles: tensoba and tempura udon, [6] but dishes with these names not necessarily contain prawns. They ...
Deep-fried insects for human consumption sold at food stall in Bangkok, Thailand. Japanese tempura is a popular deep-fried food [42] that generally consists of battered and fried seafood and vegetables. Japanese deep-fried dishes, or Agemono, include other styles besides tempura, such as Karaage, Korokke, Kushikatsu, and Tonkatsu.
The fried battered shrimp tempura sitting in a bowl of tempura-soba would be referred to as "the shrimp" or "the tempura", and not so much be referred to as a topping (gu). The identical toppings, if served as a dish to be eaten with plain white rice could be called okazu , so these terms are context-sensitive.
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Kakiage or kaki-age (かき揚げ, 掻き揚げ or かきあげ), a Japanese dish, is a type of tempura. It is made by batter-dipping and deep-frying a batch of ingredients such as shrimp bits (or a clump of small-sized shrimp). Kakiage may use other seafood such as small scallops, shredded vegetables or a combination of such ingredients.