Tempura oil - Tempura-yu

Japanese: てんぷら油 - てんぷらゆ

A liquid edible oil used in cooking tempura. Edible vegetable oils are used, and the most common are soybean oil, rapeseed oil, and rice bran oil, but sesame oil, cottonseed oil, and corn oil are also used. Camellia oil, kaya oil, and olive oil are also sometimes considered to be good because of their characteristics. Salad oils eaten raw are sometimes mixed with oils with strong scents such as sesame oil, as they are considered to be too bland, but on the other hand, sesame oil alone is sometimes considered to have too strong a scent and does not drain well. Good heat stability is required for oils used for deep frying, and by adding about 1 ppm of the food additive silicone resin as an antifoaming agent, a heat-stable, so-called "strong" oil can be obtained.

Source: Heibonsha World Encyclopedia, 2nd Edition Information

Japanese:

てんぷらの調理に用いられる液体の食用油。食用植物油が用いられ，ダイズ油，ナタネ油，米ぬか油などが多いが，そのほかにゴマ油，綿実油，トウモロコシ油なども用いられる。またツバキ油，カヤ油，オリーブ油も特徴があってよいとされる場合もある。生で食するサラダ油は淡泊すぎるとしてゴマ油など香りの強い油を混合して用いる場合もあり，一方ゴマ油だけでは香りが強すぎ，油ぎれが悪いと判断される場合もある。揚物用油脂として加熱安定性のよいことが要求されるが，消泡剤として食品添加物のシリコーン樹脂を約1ppm添加することにより，熱安定性のよい，いわゆる〈腰の強い〉油が得られる。

出典　株式会社平凡社世界大百科事典第２版について　情報

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