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Tempura was bought over to Japan by Portuguese and Spanish traders in the mid-sixteenth century.

Cooking steps

Peel the Shrimp!

Trace the lines to peel the Shrimp.

Slice the Eggplant!

Trace the lines to slice up the Eggplant.

Crack an Egg!

Gently crack the egg on the side of the bowl, then quickly position the egg above the bowl. Don't crack too hard or you'll make a mess!

Stir the Tempura Batter!

Trace the green lines to stir the ingredients together.

Fry the Eggplant Tempura!

Grab the food and drop it into the wok. Don't remove the food too quickly! Turn the food twice. When it is golden brown, grab it and place it on the lower tray.

Fry the Shrimp Tempura!

Grab the food and drop it into the wok. Don't remove the food too quickly! Turn the food twice. When it is golden brown, grab it and place it on the lower tray.

Cook Tempura Dipping Sauce!

Follow the scrolling instruction to make Tempura Dipping Sauce. When the bottom indicator is green, perform the correct action. Grab the slider to adjust the heat. Click the food or still spoon when indicated.