- 18 Jan 2005
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Tempura of a banana seems to be delicious, too.
KONAYA
Tempura and curry udon of a banana
http://www.maruhiru.com/intropage/konaya/konaya.htm
Tempura of a banana seems to be delicious, too.Yum! Tempura is teh best. I really wanna try tempura icecream, it looks delicious. Sorta like french toast.
Conger eel, dragonet, goby and smelt are also the best for tempura.The most popular fish for tempura is, whiting (sillago) fish.
Oh, yes! A typical plate of tempura served at a restaurant is 80% vegetables (such as eggplant, sweet pepper, mushroom, etc.) and a couple of shrimp or fish pieces.Is it true they do tempura with vegetables?
Kakiage bowl with just salt instead of soy-based sauce is called "tembara."The very first tempura bowl was actually served in kakiagedon form at Hashizen in Shimbashi; unfortunately the restaurant closed down a few years ago (1831-2002.)
Other popular ingredients are: sweet potato, pumpkin, lotus root, bell pepper, okra, shiitake/maitake/shimeji mushrooms, perilla leaf, spikenard leaf, aralia tree bud, butterbur sproutA typical plate of tempura served at a restaurant is 80% vegetables (such as eggplant, sweet pepper, mushroom, etc.) and a couple of shrimp or fish pieces.
There is also vegetable-only tempura called "shojin-age."
The sauce you use for your cha soba (cold) is the same as the tempura dipping sauce I believe. Just serve it hot, with grated radish and ginger. The base of the sauce is dashi stock. I'll post again when I find a recipe.I'm trying to find a new dipping sauce for tempura. The last one I used was mostly Ponzu.