It’s the stuff of regal Tokyo restaurants, but perfectly cooked vegetable tempura also screams for cold beers and a party around the kitchen counter.
At its very best, vegetable tempura is piping hot and airy crisp, without a hint of heaviness or oiliness. And at its worst, it is a questionable soggy fry-up strewn atop a bowl of rice. While there are plenty of examples of the latter to be found in subpar interpretations worldwide, techniques borrowed from the tempura temples of Tokyo can lead you to easy mastery of one of Japan’s best dishes.
This story is from the Summer 2019 edition of Saveur.
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This story is from the Summer 2019 edition of Saveur.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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