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Tempura (天ぷら or 天麩羅, tenpura, ) is a typical Japanese dish that usually consists of seafood and vegetables that have been coated in a thin batter and deep-fried. Tempura originated in the 16th century, when Portuguese Jesuits brought the Western-style cooking method of coating foods with flour and frying, via Nanban trade. [1]
Tempura nabe with abura kiri. Abura kiri (油きり) is a shallow tray used in Japanese cooking to place food on after deep frying. [1] The shallow tray or pan has a rack and an absorbent paper towel to remove excess oil from the food after frying, for example in tempura.
It was introduced to Taiwan under Japanese rule by people from Kyushu, where satsuma-age is commonly known as tempura. [6] It is often used as an ingredient for oden, hot pot and lu wei. In Vietnam, there is also a dish similar to Satsuma-age, which we often call "Chả cá".
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Suihanki/rice cooker: electric appliance for cooking rice; suribachi and surikogi: grinding mortar and pestle; Takoyaki pan: frying pan for takoyaki; Tetsubin: cast iron kettle; Tetsunabe: cast iron pot (common for sukiyaki) Usu and kine: large mortar and pestle for pounding rice
Agemono nabe (Japanese: 揚げ物鍋, literally: pot for fried things) are very thick pots used for deep frying in the Japanese kitchen. [1] They are made usually of either cast iron or heavy brass. The thickness ensures an even temperature of the oil inside of the pot.
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