Tempura is a Japanese dish can be served next to fried rice. Here are three Tempura variations:
Kakiage is round mixed tempura. To make kakiage, mix left over tempura batter and
thin strips or small pieces of several ingredients together. Take a scoop of the ingredients
in a large spoon and slip them to 340F degree oil. Make kakiage into your favorite size.
(Scallop Kakiage Recipe)
Ten-don (Tempura Rice Bowl): Serve hot Japanese rice in a bowl. Dip tempura
lightly in tentsuyu sauce. Place the tempura on top of rice.
Tempura Udon/ Tempura Soba: Boil udon noodles/soba noodles (the boiling time
varies depending on the types of noodles) and drain. Heat men-tsuyu in a pan and add the
udon/soba noodles. Serve the udon/soba noodle soup in a bowl. Place tempura on top of
the noodle soup.
Be sure to use very cold water.
Do not overmix the batter.