The Airy Shell
The batter should be pale gold and crisp, not thick and brown like a western fritter. Lightness is the goal. When you bite in, it should shatter easily to reveal a perfectly steamed prawn or vegetable inside. If the coating feels heavy or sodden, the chef likely struggled with the frying heat.
The Dipping Ritual
Most sets come with a light soy based dipping sauce called tentsuyu. Always mix in the grated radish and ginger provided. It cuts through the fried richness and adds a refreshing zing that lets you eat more without feeling jelak.
Quick answers
- Is it always seafood?
- Not at all. Some of the best tempura pieces are vegetables like pumpkin, sweet potato, or even shiitake mushrooms.
- Why is some tempura served with salt?
- High end spots often provide specialized salts like matcha or yuzu salt. This is to keep the batter as crispy as possible since dipping it in liquid eventually softens it.