Photo by Joseph De Leo, Food Styling by Micah Marie Morton
Use any combination of vegetables for tempura, including lotus root, broccoli, kabocha squash, pumpkin, eggplant, sweet potato, shiitake and any other mushrooms, carrot, zucchini, okra, broccoli, peppers, and asparagus—the list is as long as the vegetables available at your market. You can also use tender leaves like shiso. With leaves, batter only one side and fry quickly for about 30 seconds.
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