Tempura is popular, and you see shrimp tempura, fish tempura, and vegetable tempura, etc. on the menu at many Japanese restaurants.
But you still don’t see this type of tempura much in the U.S.
You put together various vegetables (usually sliced/julienned), dip them into batter, and fry it.
It’s called “kakiage,” and it’s one of my favorites to add to my soba dish, either hot or cold.
This time to make the kakiage I used onion, carrot, and arugula.