Local specialties
Tori Ten
- 44Oita
Your tasting map
- 44Oita
Dish log
An Oita dish of seasoned chicken fried as tempura and eaten with vinegared soy sauce served with hot mustard paste.
Dish profile
About this dish
- Main ingredients
- chicken, tempura flour
- History and origin
- It is said to have originated at a restaurant in Beppu City. In the early Showa era, thinking that bone-in karaage would be hard for women to eat, the restaurant cut boneless thigh meat into bite-sized pieces and fried it tempura-style; this is said to be how it began, and it later spread to many restaurants. When chicken was expensive, Tori Ten with a thick batter to add bulk was made at home.
- When it is eaten
- In Oita Prefecture it is eaten daily as a common dish on a par with karaage and is also a standard item on restaurant menus.
- How it is eaten
- Chicken seasoned with soy sauce and garlic is coated in tempura-flour batter, fried, and dipped in vinegared soy sauce served with hot mustard paste. Ponzu or kabosu (a citrus) is also used in place of the sauce.
Sources
- とり天 大分県 | うちの郷土料理：農林水産省 · Ministry of Agriculture · Source checked 2026-10-12
Recipes vary by region and household. This is not ingredient, allergy, or dietary guidance for a specific restaurant.
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- PorkPork: no direct clue found (absence is not confirmed)
- Alcohol (mirin / sake)Alcohol (mirin / sake): no direct clue found (absence is not confirmed)
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