When I make curry for dinner, the next day’s lunch has to be curry udon.
That’s an unwritten rule at my house, but I religiously follow it.
I thought tempura would be a nice addition to it and decided to make some with asparagus.
I always make my tempura batter from scratch (all purpose flour, baking powder, cold water, salt), but of course I never measure the ingredients.
So it turns out different every time.
This time it turned out PERFECT!
Tempura is not the same as fritter, and it should be super light, just like this one you see in these pictures!
I’m so proud of this.
(I should have written down how I made this batter…)
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