Tempura is a Japanese batter made of flour, water, and egg that fries into crispy perfection. What makes the batter stand out against other fry coatings is its lightness; when done right, it's not ...

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Steep kombu in 2 quarts hot water in a large saucepan for 30 minutes. Remove and discard kombu. Bring kombu liquid to a boil over high; remove from heat. Stir in 1 1/2 cups of the bonito flakes. Let ...

Most of us have had tempura. It’s the name given in Japan to usually fish or vegetables deep fried in a thin batter. According to the Oxford Companion to Food, it is one of the most important and ...

This shrimp tempura recipe tastes just like your favorite takeout version of the dish. The batter uses club soda to make the ...

Thanks to our global food community, we have more opportunities than ever to sample cuisines from the farthest corners of the world. Even in America’s smallest towns, food lovers are exploring ...

You likely already have a go-to tempura dish at your favorite Japanese restaurant. It might take the form of pale shrimp tucked into a sushi roll, or of a crisp pile of vegetables waiting to be dipped ...

It’s farmers market day in Santa Monica and I have tempura on my mind. The Japanese farmer carries most of my staples — shishito peppers, burdock, kabocha squash and daikon radish, which I like to ...

Name an ingredient and someone has deep-fried it. Here are some of the best sweet and savoury recipes, including the notorious deep-fried Mars bar It is often alleged that there is no foodstuff that ...