4 Reviews

This was an ok starter recipe, but I was disappointed that the veggies did not stay crisp. After about a minute of cooling off, the outside coating was soft (I like mine crispy).

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Jen in Victoria, BC January 30, 2012

Congrats! Your recipe was featured as our "Recipe of the Day" on the homepage ! (7/7/11)

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Food.com July 18, 2011

I've wanted to try one of your authentic Japanese recipes for a long time, and this was a sensational place to start. I've never made tempura at home before, and am delighted to know it is so easy to prepare. Your instructions are excellent. Today I used prawns, red bell peppers, onions and dried shiitake mushrooms that I'd soaked in hot water. The tempura sauce is the perfect finishing touch for this dish. I will make this often in future, and will try a variety of ingredients. Thanks so much!

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Leggy Peggy September 30, 2008

This was Great! I had to guess on how much flour and cornstarch to use since my scales have been broken for quite a while now. It turned out perfect though! I added some ground hot pepper and black pepper to the batter. Made two tempura sauces; this one which had great flavor but the mirin gave it a sweetness that I personally did not care for. The other I just made up with soy sauce, wasabi powder, seasoned rice vinegar and seaweed flakes. The vegetables we used were what was on hand: carrots, sweet potatoes, green beans, onions, red peppers. I love trying new things so I was sorry I didn't have the shitake's or the kabocha pumpkin. Maybe next time, because there will be a next time!! Thanks! Made for the Babes during ZWT4 for Zingo!

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sassafrasnanc July 08, 2008
Tempura Donburi - Tendon - Tempura Rice Bowl