Tempura @ Home

19 04 2015

Last weekend I had a sudden urge to try some “sansai” that is in season after seeing a lot of “kogomi” being sold in shops.  The best way I thought would be to fry the sansai as tempura and season with salt.

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Kogomi was the only sansai available where I went to shop so got shiso, shishito, and kabocha which are all typical ingredients for tempura.

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The batter which I confess I did not make from scratch was a bit too loose and did not stick to the vegetables.

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Mixed salt and matcha for seasoning.

Despite the appearance, they tasted fine.  🙂








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