Tempura represents a culinary art that has its roots in Japanese tradition, but has also resonated in Italian cuisine, where the lightness of frying is appreciated in many variations. This preparation, characterized by a light and crispy batter, is perfect for enhancing the freshness of ingredients such as shrimp, squid, and a selection of seasonal vegetables like eggplants, zucchini, and potatoes. The key to achieving irresistible tempura lies in the care of the batter, made with eggs, flour, and cold water, which must rest in the refrigerator to ensure a light and airy frying. The oil should be well heated, allowing each piece of vegetable or fish to cook quickly, preserving the flavors and textures. Tempura is often served with a sauce made from soy sauce, sweetened sake, and dashi, a fish broth that adds depth and umami to the dish. This combination of flavors makes tempura an ideal appetizer for a Sunday lunch or a dinner among friends, where each guest can appreciate the crunchiness and freshness of the ingredients. Although tempura originates from Japan, it has also found a place in festive occasions in Italy, reinterpreted with local ingredients and creative pairings. In some regional variations, you can find influences that blend different culinary traditions, creating dishes that unite the lightness of tempura with the substance of richer preparations. Whether as an appetizer or a main course, tempura is not just a way to fry, but a culinary experience that invites exploration of the freshness and quality of the ingredients, making it perfect for any occasion where you wish to surprise and delight your guests.

Prepare the batter with a beaten egg, flour, and water. Let it rest in the refrigerator. Cut the vegetables into chunks and dip them, along with the fish, into the batter. Submerge in oil and fry. The sauce is prepared by heating, without boiling, the soy sauce, sweetened sake, and dashi (a reduced fish broth with the addition of dried mushrooms). After removing from the heat, add the ginger and horseradish.