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Vegetable Tempura - Give it a Fry

Posted on July 8, 2010 at 1:33 PM

When it comes to tempura, everyone loves it but some people don't want to bother making it at home because it looks too complicated.  But it really isn't it.  I wrote a story for the Los Angeles Times Food Section today that will give you further insight into the art of making Tempura. Enjoy! (here is the link to the LA Times story and recipes) 



Shishito peppers have pockets full of seeds. Make a slit and

remove the seeds before frying to keep them from popping

in the oil and creating unpleasant oil spills.


Asparagus is a good vegetable to practice making tempura.


For more, please read my story in the LA Times.

Categories: Vegetable and Seaweed Dishes

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1 Comment

Reply Amy san
7:55 PM on July 8, 2010 
Great article. It made my mouth water. I will have to try using cake flour or buckwheat flour!