Soluna · Eixample · Barcelona

What is tempura? The light Japanese batter

Tempura is a Japanese frying technique in which shellfish, fish or vegetables are dipped in a very light batter and fried briefly. The result is a thin, crisp, almost transparent coating.

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Cocina de Soluna, restaurante japonés en Barcelona

What is tempura

A batter of flour and very cold water, sometimes with egg, mixed as little as possible to avoid developing gluten. It is fried in oil at about 170–180 °C for a short time.

The secret of the texture

Ice-cold water, a lumpy batter mixed at the last moment, clean oil at a stable temperature. Frying only a few pieces at a time keeps the oil hot and the coating crisp.

A batter of flour and very cold water, sometimes with egg, mixed as little as possible to avoid developing gluten.

What is made in tempura

Prawns, squid, white fish, green beans, sweet potato, aubergine, shiso, mushrooms or courgette. It is served immediately, with salt or a light dipping sauce of dashi, soy and mirin.

Tempura in a tasting menu

Tempura appears as a contrast of textures: turbot with green bean tempura and wasabi foam is an example of crunch, softness and a touch of heat in one preparation.