My friend from work is a total Japano-file and teaches Japanese language classes and cooking classes at local adult continuing education courses. I did a session last spring and loved it so much I enrolled in his course this winter too.
Night one was one of my favorite dishes TEMPURA! I am a firm believer that anything can be made better by frying it or adding bacon. I am realizing I need to try frying bacon in batter. Twice fried bacon? Now that sounds like the way to win a man’s heart and a quick way to ensure he has a heart attack after you do.
I was in a group with 3 other ladies and got stuck with carrot slicing duty. I had the scallions too, but that one carrot took me about 30 minutes to julienne with just a knife.
We dredged the other veggies in cake flour to get them ready for a dip in the tempura batter.
Once those were coated we used the rest of the tempura batter to barely cover our mash of carrots, onions, shrimps, and scallops. That mixture was “kaki” I have never had it before, but it was my favorite part of our fry mix for the night.
Since I was the only person who had ever fried anything I was in charge of that task too!
The end result was pretty delicious! Not professional grade- yet, but I have no issues with frying my way through all the veggies in my fridge until I get there.
