This is to prevent the batter from becoming overfried in the oil and burning
, leaving a bad taste in the oil that can in turn ruin ingredients yet to be fried. These lumps of tempura batter even have their own name, Tenkasu, and are themselves used as ingredients or as toppings in other dishes. Tempura is typically eaten almost immediately after frying. There are a variety of sauces that are traditionally used, where pieces are dipped using chop sticks. Other additives like sea salt and powdered green tea leaves are also common.