Ebi Tempura Moriawase

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Tempura Moriawase is a Japanese dish made up pieces of lightly battered and deep-fried assortment of seafood and vegetables. It was introduced to Japan during the 16th century by the Portuguese in Nagasaki. It is staple dish in Japanese restaurants, serving as a main dish, side dish or as a topping for donburi or udon noodle dishes. There is a variety of seafood and vegetables used in the traditional recipe.


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