What is
Tempura Flakes?

Tempura flakes are crunchy, light, and flavorful bits made from batter that has been deep-fried until crispy. They are often used as a topping for various dishes, especially in Japanese cuisine, adding texture and flavor.

Origins & History

Tempura is believed to have originated in Japan during the 16th century, influenced by Portuguese cooking techniques. The method of batter-frying vegetables and seafood became popular and eventually evolved into the modern dish we know today. Tempura flakes emerged as a byproduct of this frying process or as a separate culinary creation to provide added crunch in Japanese dishes.

Taste & Texture

Tempura flakes offer a light and crispy texture with a subtle umami flavor that enhances the dishes they accompany. They can have a slightly savory and salty taste, depending on the seasoning used.

Ingredients

Flour

All-purpose flour, used as the primary ingredient to create the batter for tempura.

Cornstarch

Cornstarch is added to provide extra crispiness to the tempura batter.

Egg

Eggs serve as a binding agent in the batter, contributing to the texture and flavor of the tempura.

Ice water

Used to mix with flour and cornstarch, ice water helps keep the batter cold, which is crucial for achieving a crispy result.

Oil

Vegetable oil or a neutral oil is used for deep-frying the tempura, providing the necessary heat for crisping.

This item may contain the following allergens:

Gluten

Soy

Eggs