Tag Archives: tempura


I typed this up for a friend and realized I might as well put it out here since I took the time to type it up.

Vegetable Tempura with Dipping Sauce

We made tempura vegetables last night, waaaaay too many of them. Here’s the recipe, in case you are interested in our findings.

After some research, I found out that tempura flour is the way to go. So I went to our local Asian market and got some. We just chose the one that had the coolest packaging, heh.

For the batter, put 1 cup water in the freezer 10-15 minutes before you are going to make everything. We used the 10 minutes to chop everything up.


1 cup cold as you can get it ice water
1 cup tempura flour
1 egg

In a bowl, give the egg a few stirs, then add the water and tempura flour. Slightly mix – the worst thing you can do is over mix this – it will make it heavy and greasy. There should be big lumps in it. Add an ice cube or two to keep it very cold.

Last night we went way overboard for the fixings – onion, zucchini, carrots, sweet potato, mushrooms, broccoli. Waaaay too much food. For the carrots and sweet potato, we just sliced it about 1/4 thick. Mushrooms were by far our favorite.

To make the tempura, heat canola or peanut oil (high heat oil) in your wok, or favorite deep frying implement. Put a bowl of just the tempura flour out. Dredge your veggie in the dry flour, then dunk it and cover it in the tempura batter. Fry until it looks done (not very long, actually) and then set it on a plate with paper towels to drain.

If you like the tempura dip that you usually get at restaurants – you can buy a commercial one in a bottle or to make your own:

Tempura Dipping Sauce:

1 cup dashi (see below)
1/4 cup soy sauce
1/4 cup mirin (you might be able to get away with a sweet white wine or saki)
1/2 teaspoon sugar

For dashi – soak 1 stick kombu (seaweed) in 4 cups water. If you want it to be veggie dashi, add at least 4 dried shiitake mushrooms. Let it sit at least an hour (I do it over night when I am going to make miso soup). If you don’t care if it’s veggie, add 1/2 cup bonito flakes as well as the shiitake. It’s basically just a good broth base.

Brian thinks it’s just as good to dip tempura in soy sauce, so there you go. We’ve been eating a lot of Asian so I always have the mirin & dashi on hand so I make the dipping sauce too.

I was impressed that the sweet potato cooked so quickly. Next time I am going to do thin slices of winter squash – I had that at a restaurant once, and yum!

New Things that happened on Tim and Jon’s visit

We saw the grave of a pioneer who traveled here after passing away and who was brought here preserved in whiskey.

We had a great wander through downtown Seattle visiting whatever struck our fancy. I really liked the Whisky bar we stopped at first. I wish it had been our last stop too. We were also rejected from going to a cabaret (really, it was for the best. But funny). We ended up at the grossest most terrible hick / red neck / frat bar before heading back to the hotel, but somehow Brian still managed to make a friend. Who gave him a big hug. hehe

Goonies sign
A sign in front of the driveway leading up to The Walshes’ house and also Data’s house from Goonies.

Driving to Astoria to visit Rogue Public House and the “Goonies” house, we drove on 101 through Washington from Seattle and saw how much damage a fall windstorm did to the forests.

Brian and I taught ourselves how to make tempura, and are constantly considering what we can now tempura. I wanted a tempura vegetable roll for our sushi, and we also decided to do a tempura bay shrimp roll (yum!). Sushi was great, but wow, I like making tempura.

Space Room
The Space Room on Hawthorn.

Tim and I went to the Space Room. Neat. We brought Brian back there the next day after Tim got a tattoo. I got spoken to about not smoking in the bathroom.

Leave Love Alone
The girls’ room door at the Space Room.

I wasn’t smoking in the bathroom, I was sneaking a camera into there to take a picture of the great door in the ladies’ room. O well. Brian had a creepy interaction with an off-duty cocktail waitress that still makes me shudder everytime I think about it.

Brian had a near-transcedental experience with ribs at Clay’s Smokehouse Grill on Division. Go there if you like ribs and smoked stuff, they are yummy and inexpensive. They have buck-a-rib specials until five on a lot of days and $1 Rainiers on tap. Which means for $4 you can get an excellent dinner.

We also saw a great gypsy-folk-punk band at the Edgefield and discovered a building we hadn’t yet explored on the Edgefield grounds.