It’s finally the weekend after what felt like the longest week ever. I had all these plans to get stuff done last night but I was just so drained that I did about half of what I was supposed to do and went out to dinner with a friend instead. Everything else will get done eventually this weekend.
When I went out to dinner with my friend last night, we went for sushi because I was in the mood for it. It’s been a while since I’d gone to get sushi! I normally get a mix of appetizers like seaweed salad and edamame and then other treats like sushi and rolls. I don’t usually leave room for tempura but I love that too. If I get Japanese food with my mom, she always gets tempura so I usually get to steal a few pieces. My favorite are the vegetable tempura pieces especially the squash. Dinner last night reminded me that I hadn’t shared this acorn squash tempura with you yet!
It’s really easy mainly because I buy a tempura mix from the supermarket. All you have to do is peel and cut the squash, coat it in the tempura batter, and then fry it. I make the mix and put it on ice because it has to be cold for it to fry up light and crispy. I fried the tempura in an oil filled wok. I also did zucchini when I took these photos.
Yummy tempura at home!