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May 06, 2010


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Sarah O'Toole

Reading your posts, with the descriptions and the pictures, erases any other food thoughts or cravings . . . and now all I want is tempura. How do you do it Nancy?

Richard Stevens

Wonderful story Nancy! I relish the times when Gary and I are preparing dinner together but I often resent being the 'mama" as well. I love tempura and this post has inspired me to experiment with some none gluten flours. I'll let you know how they turn out.

Nancy Singleton Hachisu

Sarah: I am in Vietnam and absolutely craving the comfort food of Japan. How did I get to this place? Funny how not too long ago it was California or Mediterranean food that I craved. There is almost nothing I wouldn't give for some eggplant abura miso (see brown food post..when was that oh yeah, Eggplant & Bitter Melon). I am totally determined to figure out how to make the yaki niku by the way because we need to be able to do that at home. Ne?

Richard: In Vietnam they mix rice flour and wheat to make baguette. In Japan, I use potato starch to dredge chicken pieces marinated in soy sauce, sake & grated ginger. I think you could work with rice flour for tempura, but definitely avoid the egg and do it in small batches with ice cubes. And do let me know how that works.

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