Tempura is a classic of Japanese cooking. Anything - or almost anything - can be prepared with this method: vegetables, seafood, fish, chicken, etc. The batter is light as a feather, totally unlike its North American counterparts.

The Japanse created tempura in the mid 16th century, taking their inspiration from Portuguese fried foods to please sailors and missionaries who, during meatless fast periods, dipped their fish and seafood in a fritter batter. The Japanese adapted the principle with consommate art and a lightness of flavor and texture that went far beyond the original.

The batter is called "koromo."

Usually ingredients are served in small portions as hors d'oeuvre on small plates, or as an assortment in a basket, served with a sauce on the side.

Ingredients that are not recommended:

• tomatoes and other vegetables high in water
• beef and pork, which tend to toughen

Side sauce:

• plain soy sauce
• seaweed broth and white radish sauce

Preparation and frying

1. combine the water, 250 ml (1 cup) flour and egg yolk in a bowl;
2. dip each ingredient in flour, then into the batter;
3. fry in hot oil;
4. remove once the batter is lightly golden and crispy.

Preparing the ingredients

• Vegetables: peel and cut into long thin slices: mushrooms, eggplant, peppers, sweet potato, etc
• Seafood: peel; leave the tail on shrimp as a "handle"
• Fish and chicken: in long thin strips
• Seaweed, spinach, basil leaves