Recipe notes
Tips for better tasting
Keep the dough cold to obtain a light, crisp texture.
Serve with a bowl of rice and miso soup for a complete meal.
Origins of tempura
Tempura is one of the few Japanese dishes with foreign origins. It was Portuguese missionaries who, in the 16th century, introduced to Japan a similar method of frying called "peixinhos da horta" (garden fish), a dish based on battered and fried vegetables.
The name "tempura" comes from the Latin word "tempora", used by missionaries to designate periods of abstinence when they ate vegetables and fish instead of meat.
In the 17th century, tempura became a popular dish on the streets of Tokyo (then called Edo). Street vendors sold them in stalls called yatai, and they were often eaten with soba noodles.
Tempura and the seasons
Japanese cuisine places great importance on seasonal ingredients, and this is reflected in tempura. In spring, you can find cherry blossom tempura (sakura). In autumn, vegetables such as sweet potato and pumpkin are favored. Edible leaves such as shiso or young bamboo shoots (takenoko) are also very popular in tempura.
Therösti
Rösti is a specialty of Swiss origin, traditionally made with grated potatoes, formed into a patty and pan-fried until crispy on the outside and melting on the inside. Long confined to breakfast or as a side dish, rösti is now enjoying a renaissance thanks to its many vegetable variants: carrot, zucchini, sweet potato, celeriac and beet enrich this simple base, adding color, flavor and originality. These vegetable alternatives transform rösti into a complete, vegetarian or even vegan dish, depending on the preparation. Whether it's a classic pan-fried version, a lighter oven-baked option, or a crispy Japanese tempura, vegetable rösti is an easy, tasty recipe that can be adapted to any season.
