Tempura Night

By Andrew Hunter
For The Family Table, a blog for busy families

One of the boys’ favorite dinners in Tokyo was an all-you-can-fry-and-eat tempura house … with a chocolate fountain for dessert, no less. Ben and Nick were more excited about the do-it-yourself dining than the menu.

After choosing skewers of chicken, beef, salmon, scallops, mushrooms, onions, potatoes and other deep fry-able treats, we dipped our fancy into bowls of ice cold tempura batter then into little cauldrons of hot fat nestled in the table tops. It’s the kind of place one should only ever go on vacation because otherwise it would form a calorie-heavy addiction.

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5 Tips for Perfect Tempura

By Katie Barreira

Maybe deep frying doesn’t exactly jive with your New Year’s resolutions, but I’m a firm believer that the only way to avoid temptation is to give into it, just a little. Plus, frying at home allows you to control the batter consistency (just a thin coating, please), oil temperature and cooking time, all key in side-stepping the grease soaked goodies that we pledge to avoid without entirely shunning fried food.

Follow these words of tempura wisdom and you can indulge (occasionally, I must remind myself) in fried food that is sinfully crispy, but fresh and light enough to pass the resolution police.

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