Tempura is my guilty pleasure.
You can really use any vegetables for tempura, but this time I happened to have some interesting things to use.
This was my first time to make tempura with Enoki mushroom, but when it was made into tempura, it became super crispy and the flavor was concentrated, which made it delicious.
Another thing I wanted to use was “Shiso” leaves.
The Shiso tempura was a huge hit too!
By the way this is how I store my Shiso leaves.
Put them in a glass of water, loosely cover the whole thing with a plastic bag, and refrigerate it.
I find that this keeps them fresh for a long time.
The big tempura in the middle is a mixture of onion and carrot, which is another favorite of mine.
Simple but tasty.
The tempura rice bowl is served with Kombu-broth (“dashi”) based sauce.
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