0 a type of Japanese food, made by covering small pieces of fish or vegetables in batter and frying them --
They are often simmered (sushi) or deep-fried (tempura), compared to unagi (freshwater eels) which are usually barbecued with a sauce (kabayaki).
When served over "soba" (buckwheat noodles), it is called "tempura soba" or "tensoba".
Vegetable oil or canola oil are most common; however, tempura was traditionally cooked using sesame oil.
Specially formulated tempura flour is available in worldwide supermarkets.
Seafood and vegetables are also deep-fried in a light batter as tempura.
Karashi is often served with fish tempura dishes, with tonkatsu, oden, natto, and gyza.
A whole leaf battered only on the obverse side is made into tempura.
While the noodles are often eaten plain, or with chopped scallions, in some localities people top them with tempura.
