A more recent variation oftempurasushi has entire pieces of sushi being dipped in batter andtempura-fried.
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The whole animal is marinated in vinegar, then coated in atempura-like batter and deep-fried in olive oil.
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They are picked from the end of the branches and are fried in atempurabatter.
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Also, the use in vegetabletempurais common.
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For example in deep frying, the "ami jakushi" is used to remove small drops of batter during the frying of "tempura".
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The whole animal is marinated in vinegar, coated in atempura-like batter, and deep-fried in olive oil.
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In another variant, hamachi (yellowtail) replaces prawntempura.
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While the noodles are often eaten plain, or with chopped scallions, in some localities people top them withtempura.
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A whole leaf battered only on the obverse side is made intotempura.
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Karashi is often served with fishtempuradishes, with tonkatsu, oden, natto, and gyza.
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Seafood and vegetables are also deep-fried in a light batter astempura.
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Specially formulatedtempuraflour is available in worldwide supermarkets.
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Vegetable oil or canola oil are most common; however,tempurawas traditionally cooked using sesame oil.
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When served over "soba" (buckwheat noodles), it is called "tempurasoba" or "tensoba".
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They are often simmered (sushi) or deep-fried (tempura), compared to unagi (freshwater eels) which are usually barbecued with a sauce (kabayaki).
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