Reflecting on 21 Centuries of Faith

Japanese Tempura

Yummy Tempura

“Some have suggested that the word tempura comes from the Latin Quatuor Tempora (“four times”), a name for the Ember Days, penitential days marking the changing of the seasons.  The tradition of abstaining from meat on those days each quarter was brought to Japan by Spanish and Portuguese missionaries.  When this European Christian tradition met a Japanese culinary tradition, a deep-fried seafood and vegetable dish was born: tempura!”[1]

So this Lent, eat some Tempura…a food born out of our Catholic Christian tradition!

[1] Klein, Rev. Peter, The Catholic Source Book (Harcourt Religion Publishers, 2000) p. 92

3 Responses to Japanese Tempura

  1. Joe Adams says:

    Do you have any good recipes for doing Tempura?

    • Q says:

      Tempura Batter Ingredients:
      • 1 egg
      • 1 cup ice water
      • 1 cup all purpose flour

      Beat an egg in a bowl. Add ice water in the bowl. Be sure to use very cold water. Add sifted flour in the bowl and mix lightly. Be careful not to overmix the batter. Makes 4 servings.

      Basic Steps for Cooking Tempura:
      1. Prepare the ingredients.
      2. Make tempura batter.
      3. Heat vegetable oil in a deep pan to 340-350F degree.
      4. Lightly dip ingredients in the batter and immediately fry them until crisp. It takes longer to fry vegetables than to fry seafood.
      5. Drain tempura on a rack.
      6. Serve right away with tentsuyu (tempura dipping sauce) or salt. Tempura is best served hot. *Grated daikon radish is a common condiment.

      Tempura Dipping Ingredients:
      • 1 cup dashi soup stock
      • 1/4 cup mirin
      • 1/4 cup soy sauce
      • 1/2 tbsp sugar
      Put mirin in a pan and heat. Add soy sauce and dashi soup stock in the pan. Bring the sauce to a boil.

  2. Joe Adams says:

    Gratias Ago Tibi

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