When deep-fried, anything tastes better, right?
Well, I don’t always agree with this (candy bars do not need to be deep-fried, if you ask me).
But I have to say anything “tempuraed” does taste better.
I just used what I had, but these are some of my favorites to make tempura, Kabocha and onion-carrot.
These turned out great.
Super light and crispy, exactly the way it they should.
Tempura batter: a-p flour, corn starch, salt, ice cold water, white vinegar
If you think the soba looks green, it is green, because it’s Cha-soba, made with green tea.
