Kakiage

"Tempura" is one of the famous Japanese dishes together  with sushi and yakitori.  Yet this is very difficult to make it well.  Same as sushi, tempura is best to eat at "tempura bar".  Which is usually very expensive place.  These days already made "tempura powder" is sold and this is really not bad, but not perfect.

Tempura is something that you can never make them in advance.  You really need to eat them right after you fry them in the oil.  At home, we usually fry them all the amount you've prepared, before sitting on the table.  However, this time gap between the one you fried in the begging and the end make the tempura taste less.  My suggestion is to prepare small amount.  If you want to make larger amount it's better to fry them two times between the dinner.... but this is very annoying.

「かき揚げ」香港のスーパーで買うエビはむきエビになっていることが多いことと、適当白身の魚が無いので、天ぷらはかき揚げにすることが多い。私は天ぷらは本当に大好きなのだけど、なかなか納得できるほどに上手く出来ない。寿司と同じで天ぷら職人さんはそれだけを何年も修行されるので、そう簡単にマスターできるのもではないとは思うのだけど、難しい。市販の天ぷら粉も悪くないが、自作の方がやっぱり美味しいかな？と感じて行ったり来たり。天ぷらは揚げたて命なので、あまり多くの量を用意しないようにしている。