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Japanese Tempura

Source: Genius Kitchen(
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)93.7265
Energy (kCal)3190.66
Carbohydrates (g)712.3215
Total fats (g)9.865
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash and chop your fresh vegetables into 1/4 inch thick slices (they look prettier if you cut them at an angle.) Potatoes, cabbage, onions and carrots should be shredded, not sliced. Set aside. | 2. Slice the fish into pieces about 1/4" x 1" x 2", set aside. | 3. Pour about 1 1/2 to 2 inches of oil into a wide pot or frying pan, heat on medium. | 4. Meanwhile, mix flour, salt and enough water to form a thin batter. (The consistency should be between that of pancakes and crepes.). | 5. Once the oil is warm enough, toss a handful of veggies into the batter. Fish out individual pieces (unless it's shredded, then pull out palm sized clumps) with chopsticks (or tongs) making sure they are thoroughly coated. Carefully drop into the oil. Turn after a minute or two, depending on what you are cooking, to brown both sides. They are done when a chopstick can easily pierce through to the other side. | 6. Set aside onto a serving plate; continue to coat and fry the remaining veggies and then the fish. Serve hot with tempura sauce. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    flour 2 1/2 cups 1445.7 316.5135 23.5025 5.609
    water 2 - 2 1/2 cups 0.0 0.0 0.0 0.0
    salt 1 teaspoon - - - -
    vegetable 1 gallon assorted 1744.96 395.80800000000005 70.22399999999999 4.256
    fish 1 pint - - - -
    oil - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

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