Classic Tempura Combinations

A classic tempura presentation would include one or two fried prawns, a piece of white fish and two or three vegetables, one of which would certainly be the traditional aoto (small mild green pepper) as a garnish. Below are two lists of the most common fish and vegetables used for tempura in Japan. These lists are obviously not exhaustive but provide a good starting point.

Fish
abalone awabi
conger eel anago
flounder hirame
goby haze
pike conger hamo
prawn kuruma ebi
scallops hotategai or kaibashira
sea bream tai
sillago kisu
squid ika

Vegetables
asparagus aspara
eggplant nasu
green pepper piman
lotus root renkon
Spanish onion tamanegi
pumpkin kabocha
shiitake shiitake
sweet potato satsuma imo

Tempura Batter

Recipe for Tempura dipping sauce

Kombu Katsuobushi Dashi

Classic Tempura Combinations

Back