Monday, 3 June 2019

PRAWN TEMPURA



This recipe, I consider as one of the major products of my field studies in competitor food services. Beyond the Fact Sheets that I have to provide, it consisted of a lot of spying and discrete tactics in the actual restaurants. Little did they know, I was truly working for myself. This is a delicate work of art. In Japanese cuisine it is served as an appetizer. It requires meticulous preparation and attention to detail, in order to have the right flakiness. It is commonly served with a sweet sauce, black in color. Takushi go Hoteru!

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