Well, ok, so Japanese wasn't a huge stretch for many of us. However, we'd never done tempura before, and since they charge so much for it in restaraunts, we thought it must be hard. Funny thing about a cooking club, though: you can find out what's really hard and what's not. Tempura, although hot and oily to make (see the picture of Matt, who took up the frying duties, below), is not.
The inspiration of this night, however, did come from other quarters.
Nikki (above) had the idea to bring some bubbly- cava for 3.99 from the local grocery store. We also started right off the bat with some (pre-fab) rice buns filled with red bean paste, and some edamame, so we could cook without gnawing off our arms. And so began two new traditions for the Club: pre-cooking bites and bubbly cocktails. On this occasion a not-overly-sweet plum wine provided the "cocktail" part of the "bubbly cocktail," and proved to be a hit.
Starter: Vegetable Tempura
Post Tempura
Main: Sushi...
...and Chicken Yakisoba
Dessert: Green Tea Cake
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