Veggie Tempura

Really, folks -- It's easy! Choose your veggies, and get tempura flour from the Asian market. Most large grocery stores have it now in the Asian food section too. But be patient - it takes time to prep and time to fry all this up. Mix the flour with water till you get the thin batter consistency you like, fry it in hot veggie oil till the batter is done/crispy. Drain on paper towels. To get the most authentic batter, add 2 cups tempura flour with 1 cup rice flour (but i don't often have it on hand so I skip it). I love all veggies and recommend you use whatever you have on hand. Today I've got potato and sweet potato (both steamed) and freshly sliced eggplant, mushroom, and zucchini.

Fry it up then serve over rice, or over noodles. We have soba (Japanese buckwheat noodles - YUM!!!!) Serve the noodles warm in some of the water from boiling and add in some Memmi (Japanese noodle soup base). You can also use Memmi + soba water for your tempura dipping sauce (or buy a tempura sauce at the market). Tanoshinde ne!