Tempura is like Japanese fritters.
The very important part of making crispy tempura is the temperature.
The tempura oil has to be hot enough, and the batter (flour and water) has to be very cold, I usually put 2,3 ice cubes, and mix lightly.
Tempura sauce is soy sauce, cane sugar, water, and seaweed powder.T
oday’s tempura was pumpkin, sweet potato, and chickpea carrot corn, which were so delicious and satisfying.