Outdoor Tempra
To purify the horrible experience at a sushi restaurant in Morgan Hill, I promised to cook some "good" Ten-zaru for Keath. There was some minor issue like we forgot to buy gas for our handy Ninja stove. Don't worry. Mr. outdoor – Keath has a nice camping stove set which works great outside. Fabulous. Oh-oh! We are running low on oil. Tempura use a lot of oil… Well, worst case, just go to next rig and borrow some oil.
Go to town and get some more Tempurable ingredients: shrimp – this is MUST and I got really good deal! Yum or sweet potato – taste incredible. Onion – very sweet. Shiitake mushroom – nice. Zucchini – yummy! Cut these ingredients into thin slices. Make Tempura batter. We all set!
As sun goes down, temperature drops quickly. Nice view of deer and turkies hunging out in the field right in front of us. Perfect for sitting outside and have some fresh Tempura. The dipping sauce is REAL Japanese Soba sauce. To celebrate the dinner and Independence Day, we popped open a bottle of really good Sake from Japan. Drink cold. Yeah! This is the way it should be! Now we are in heaven. Look at big smile on Keath's face. That makes me happy, too.
I thought cooking Tempura needs lots of preparation and cleanup. Well, I was wrong. This is just like Fondue. Cut veggies, dip them in batter and fry. If you cook outside, don't need to deal with messy kitchen, oil splashed on the wall, fire, etc. What? Calories? What calories? It's mostly vegetables. Good for your health. (At least home cook Tempura is better than French fries from fast food restaurants)
Toast!
