Those who do not want to put geographical limits, then, can make their own the dictates of fusion cuisine, which combines recipes belonging to different culinary traditions or ingredients that come from different eating habits.
Sushi and sashimi are among the most famous and appreciated dishes of Japanese cuisine, but there are many others that we have come to know and love and that we could also try to do at home. Among these there is certainly the tempura.
Tempura is a type of fried food in batter and is now a dish so known that in fact is part of the international heritage.
Before knowing how to prepare the tempura, decide which ingredients to prepare it with. The tempura, in fact, can be made with fish, meat (less common in Japan) and vegetables.
Once you have chosen the ingredient or ingredients to use, proceed with the preparation of the batter.
The batter for the tempura is prepared with flour, egg and ice water. You have to beat egg and water, then add the flour all together, without bothering to mix too much, because the granulated batter is, as it may seem strange, more suitable. The batter must then be placed in the fridge, to be used cold.
Once you have prepared vegetables, meat or fish to use (cut into slices and slices respectively), you have to pass in the flour, then in the batter and then fried in boiling oil, a few pieces at a time. To get a nice "rippled" effect, drop some batter onto each piece while cooking.
Once the tempura is ready, it can be served with typical sauces, the appetite will do the rest
