When I was at the grocery store yesterday the asparagus and eggplant looked so delicious, I couldn't leave it. However, I needed to do something to do with it. Thus began my adventures in tempura-land.
After searching for a recipe, I settled on this one: http://www.epicurious.com/articlesguides/cuisines/aroundtheworldin80dishes/japantempuravideo?currentvideo=34667202001
This makes a ton of batter, I ended up with a lot of extra and I used one bunch of asparagus and one medium sized eggplant. I also used peanut oil instead of vegetable oil, and that worked out fine.
For the dipping sauce I just threw together a bit of soy sauce, memi, and rice vinegar. I think next time I will need to be sure to have some mirin on hand to make the sauce better and maybe go lighter on the soy sauce.
