Tempura Daikon?
As I was grating some daikon tonight for the tensuyu, I got to wondering why I’ve never seen tempura daikon. I mean, dipping just about anything and baptizing it in hot oil makes it better, right? So why not daikon? Is it the high water content that would make it Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude