Japanese pronunciation: なすのてんぷら (nasunotenpura)
| Category | Item |
|---|---|
| Restores | 4 (+0.6) |
| Eating time | 1.6s |
| Compost | 85% |
Cut eggplant coated in batter and fried crisp in cooking oil.
Obtaining
Deep FryerEgoma Oil Bottle / Olive Oil Bottle / Rapeseed Oil Bottle / Sesame Oil Bottle→10s
Usage
As an ingredient
Crafting TableKaeshi Bottle→
Advancements
Satoyama Starred CookChallenge
Bring together one of every dish on the satoyama menu and receive the banner to hang by the door
Making it step by step
Each step shows one batch. Where recipes differ, the route with fewer processing steps is shown.
Process flowchart
Arrows connect each output to the matching ingredient in the next step. Scroll horizontally to explore wider diagrams.
Ingredients
- Wheat
OutputWheat Flour
Ingredients
Output2Eggplant Slices
Step 3EquipmentCrafting Table
Ingredients
- Wheat Flour
- Egg
OutputBatter
Ingredients
- Eggplant Slices
- Batter
- Egoma Oil Bottle / Olive Oil Bottle / Rapeseed Oil Bottle / Sesame Oil Bottle
OutputEggplant Tempura
In the real world
Tempura coats an ingredient in a batter of flour, egg, and cold water and fries it briefly in hot oil. The family differs only in what is coated, so satoyama takes the Tokyo tempura entry as the shared source.
Differences in game
Coating and seasoning the eggplant are combined with frying in a single fryer step.
References and sources
- Tempura — Our Regional Cuisines — The batter proportions and frying temperature, cited as the shared source for the family that differs only by ingredient.