It’s farmers market day in Santa Monica and I have tempura on my mind. The Japanese farmer carries most of my staples — shishito peppers, burdock, kabocha squash and daikon radish, which I like to ...

Deep-frying is not something I do often, but after I’ve eaten well-executed tempura at a restaurant and can’t shake the memory of delicious batter-fried vegetables, I get out my wok. I turn on the ...

From comfort foods to street food-style bites, fried dishes hold a special place in Japanese cuisine. Here are some varieties ...

Enjoy a classic Japanese comfort meal with this vegetable tempura rice bowl, also known as tendon. Crispy, light tempura ...

Subscribe to Marlin magazine and get a year of highly collectible, keepsake editions – plus access to the digital edition and archives. Sign up for the free Marlin email newsletter. Featuring crispy ...

1) Heat the oil to 350 degree’s. 2) Wash and thinly slice the vegetables for frying. Set aside until ready to fry. 3) In a large bowl mix the water, flour and egg yolks together until well combined.

Tempura is a type of batter that results in a light and crispy structure when fried and is often found in Asian cuisine. Seafood and vegetable tempura are the most common dishes, but of course, as ...

The best lettuce wraps cradle something hot and fatty. Case in point: tempura. Of course, you can make your own tempura, but my move is to pick up a box from a Japanese supermarket or sushi joint (or ...

Here's how you can use an excellent tempura batter to lock in the magic of springtime vegetables - look out for the crunch! serves "Japan celebrates new seasonal produce like nowhere else on earth and ...