This Month's Film: Japanese Story
Cuisine: Australian-Asian Fusion
For my Australian-Asian Fusion tempura, I used a suite of classic vegetables, including carrot, onion, yam, broccoli, and shiitake mushrooms. And for the seafood, I chose giant prawns and thinly fileted mahi-mahi, both of which are indigenous to Australia. My tempura fried up nice and crisp, and I served it with a classic tentsuyu made with soy sauce, dashi, shredded ginger and daikon radish. Light and delicious.
A link to the recipe will be posted at the end of the month along with my Japanese Story film review.
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