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Are you searching for the best spot to try some tasty tempura? Gyoza Gyoza can provide. We serve tempura as part of our east-meets-west izakaya dining experience, alongside a menu packed with affordable and delicious treats. While it may be a tad cheeky of us to suggest that we serve up the best tempura in Melbourne, let’s just say we’re quietly confident that once you’ve dined with us, you’re going to want to keep coming back.
If you’re a tempura fanatic and your heading is already swimming with hallucinations of delicious battered seafood snacks, head on over to our contact page and book a table! If, however, you’re new to Japanese food, allow us to take you on a whirlwind tour of everything relating to that most delicious and versatile of snacks, the tempura.
Feeling peckish already? Check out our menu!
Tempura: How did it reach Melbourne?
Widely acknowledged as one of Japan’s national dishes, tempura has been steadily growing in popularity for the last 250 years or so, since the early 1770s. At this time, it was sold as a snack from street stalls and at bustling marketplaces. The recipe was as simple then as it is today- tempura usually only consists of battered vegetables or seafood, deep fried. As a tasty, quick and affordable meal, tempura has grown and grown in popularity. Today, you will find your tastebuds tantalised by options such as tempura with udon noodles, tempura with soba (another noodle variant made from buckwheat flour), or tempura shrimp.
The origins of the meal pre-1770 actually lie far away, on the other side of the earth. Portuguese migrants and sailors who lived in Nagasaki in the sixteenth and seventeenth centuries introduced the fritter-cooking technique to the locals, who honed and perfect the method for hundreds of years after.
The recipe is simple, yet an expert hand is required to produce the very best tempura possible – which, incidentally, is why we’re so sure of our excellence at Gyoza Gyoza! A light batter is made first of all, primarily from cold water and soft wheat flour. Extras can be added as the chef sees fit, such as eggs and starch, but these are not crucial. The batter should be mixed only for several second; this leaves imperfections in the batter that give tempura its typical fluffy, bumpy texture – which in turn means extra pockets of trapped flavour!
Now for the frying – and again, it’s a simple process. Thinly sliced veggies or seafood items are lightly rolled in the batter, and fried in vegetable oil (or sesame oil, if you’re aiming to do it the traditional way) for the briefest of moments at around 170 degrees Celsius. Frying can take anywhere between a few seconds to a couple of minutes, depending on the size and weight of the food being fried.
A treat for everyone
So there you have it: tempura is as versatile as it is tasty and satisfying. Tempura is commonly served alongside other dishes, such as udon and soba, or as a donburi, which is typically tempura served with steamed rice and soup. Of course, tempura also makes for a great snack due to its bite size nature, and this is exactly why we serve it at Gyoza Gyoza. Alongside other delicious treats like gyoza, sashimi and edamame. Mouth suitably watering yet? If so, pop on over to Gyoza Gyoza this evening and we’ll cook you up the best tempura you’ve ever tasted!