[poconopundit]

Hey Liz, RE:Japanese recipes.

One of the favorites my wife makes is a vegetable tempura dish.

Here’s a recipe I found on-line:
https://www.justonecookbook.com/vegetable-tempura/

You can be very creative with this. Shrimp is a perfect seafood to tempura.

But also, any firm-textured vegetable works. An onion slide is great, a mid-sized mushroom too.

My wife cuts vegetables like carrots, potatoes and burdock root into thin, long toothpick-like slices. Then she’ll mix these ingredients together with the batter to make a clump of these thin vegetables and tempura them.

Then, as we eat, we dip each clump into a thin ponzu and soy sauce flavored liquid (room temperature) — maybe minced daikon radish inside.

The best way to eat is hot off the grill so you taste both the hot temperature of the food and the crispiness of the batter.

It’s to die for :- )

[Liz]

I love tempura......those superb Japanese chefs call battering julienned vegetables kakiage, I believe.

Thanks for the recipe.