Batter-Fried Vegetable Bundles

Isobé Maki Tempura

Preparation info

  • Makes about

    40

    • Difficulty

      Medium

Appears in

An American Taste of Japan

An American Taste of Japan

By Elizabeth Andoh

Published 1985

  • About

Tempura is one of the earliest, and most glorious, examples of crosscultural cuisine. Batter-fried fish was first introduced to Japan by the Portuguese in the seventeenth century. Since that time, the Japanese have altered and perfected their version of the European idea to make what the world now admires as tempura.

I’ve recombined Eastern and Western elements here to create a crisp appetizer. Zucchini is new to the Japanese, and so are American pumpkins, though a squ