1. J.I.

    The reason I love Japanese tempura is the batter. The batter is not thick or heavy. So light and crispy. And not oily.

  2. E.S.

    I made a lot of vegetable Tempura and some Teriyaki and it came out delicious. I made squash, sweet potato and carrot Tempura.

  3. M.B.

    I have made a lot of different types of Japanese food, but making tempura really stood out. I had eaten tempura a lot before, but I was shocked by how complicated the process was.

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