Tempura party at mine
16 Aug
As promised, here are pictures of the tempura party held at my apartment a few weeks ago. It seemed to be quite a novel idea since most folks have only been to nabe and gyoza parties. A friend who is an avid fisherman got the idea when he caught many tiny fish and thought deep-frying them tempura-style at home was the way to go.
We got out my round Toshiba yakitori grill/okonomiyaki set and poured a huge bottle of vegetable oil into it. While it was heating on the terrace, we put the meat, fish, and veggies into skewers. Or rather, I had a glass of wine and chatted with my friends who were being useful.
I had no idea how a tempura dinner could be carried out but it seemed simple enough. You just need to prepare bowls of batter, dip the skewers into the hot oil, and eat!
We also had rice, salad, and soba noodles besides the tempura and there was way too much food for seven people. Be warned that tempura nabe-style is hot especially in summer so this could be a very good winter party idea.
It was very yummy though and the batter lightly coated the food so it wasn’t a huge blob of dough you were eating. In fact, I must say it was better than a lot of tempura I had in restaurants where the batter was too thick.
All my pictures are crap, so I grabbed the photos from Facebook, courtesy of a friend, who took some decent pictures with flash.
Just added this shot of the cheery yellow flowers in my garden. Despite the heat, dining alfresco was great fun and it felt like summer.
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“…there was way too much food for seven people.”
That’s usually the case when I host, but I always say I’d rather have too much than – horrors! – not enough.
That’s true. Not good to have hungry guests who would grab a burger after…. :p
Hi! It sounds like you’ve been having some fun parties:) I was wondering which sauces you served with the tempura?
We used a pre-prepared sauce bought at the supermarket. The name is “tentsuyu” or てんつゆ on the label. I think tsuyu is a mix of dashi stock, shoyu, mirin, and sugar.