Gluten Free Tempura

I try to avoid flour of any kind as much as possible, but 6 years without Tempura took its toll today, so I prepared some using rice flour. A pretty involved recipe, since it took me about 1:30 hours from preparation to eating. I even made my own dashi, from bonito flakes and kombu seaweed. We used Japanese white sweet potato (my husband’s favorite), eggplant (my own favorite), mushrooms, broccoli, carrots, zucchini, and of course, jumbo shrimp. The sauce contained home-made dashi, organic tamari GF soy sauce, and true mirin (traditional, fermented recipe which contains no corn syrup etc). Yum!

I’m trying to bake some chicken pot pie tonight too. Then, I’m off with flour for a long while.