Tempura batter absorbs an oil's flavor, making the choice of oil crucial for achieving the right textures and enhancing the dish's overall taste. The best tempura batter has a light flavor when fried, serving mainly as a textural enhancement rather than overwhelming the dish. It should also be crisp, not soggy or greasy when picked up, ensuring that the frying oil complements the quality of the tempura.
Most Japanese restaurants prefer untoasted sesame oil for frying tempura due to its subtle nutty taste and high smoke point. This oil allows for an ideal frying environment, providing that essential crispness without imparting excessive flavor. Toasted sesame oil, although deeper in flavor, has a lower smoke point and is better suited for drizzling on finished dishes rather than frying, making it less commonly used for tempura preparation.
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