Salads are a great way to incorporate fresh vegetables into our diet and add some much-needed nutrients to our meals. But sometimes, a plain old garden salad can get boring and unappetizing. That’s where tempura comes in. Tempura is a delicious Japanese dish made of battered and deep-fried vegetables, seafood, or meat. It adds a crispy texture and a burst of flavor to any dish, including salads. If you want to take your salads to the next level, here are some tips for making salads with tempura. 
 
1. Choose the Right Vegetables 
 
The key to a good tempura salad is choosing the right vegetables. You want to choose vegetables that are firm and won’t get soggy when fried. Some great options include bell peppers, zucchini, eggplant, sweet potato, and mushrooms. These vegetables hold their shape and texture when fried and will add a nice crunch to your salad. 
 
2. Slice Them Thinly 
 
When preparing your vegetables for tempura, make sure to slice them thinly. This will help them cook evenly and quickly, resulting in a crispy and delicious tempura. A mandoline slicer is a great tool for achieving thin and even slices of vegetables. 
 
3. Use Cold Water and Flour for the Batter 
 
To make the perfect tempura batter, you’ll need two main ingredients – cold water and flour. The cold water will create a light and crispy batter, while the flour will give it a nice coating. Make sure to keep the water and batter cold by placing them in the fridge while you prepare the vegetables. This will help the batter stick to the vegetables and create a crispy texture

 
4. Don’t Overmix the Batter 
 
When making the batter, it’s essential not to overmix it. Overmixing will result in a dense and heavy batter, which will make your tempura greasy and unappetizing. Instead, mix the batter gently until the ingredients are just combined. It’s okay if there are a few lumps in the batter; this will add to the crispiness of the tempura. 
 
5. Fry in Small Batches 
 
To ensure that your tempura comes out crispy and evenly cooked, fry in small batches. If you overcrowd the frying pan, the temperature of the oil will drop, resulting in soggy tempura. Fry a few pieces at a time and make sure to keep an eye on them, so they don’t burn. 
 
6. Serve Immediately 
 
Tempura is best served immediately after cooking. The longer it sits, the soggier it will become. If you’re making a tempura salad, assemble it just before serving to ensure that the tempura stays crispy. You can also keep the tempura warm in the oven at a low temperature until you’re ready to serve. 
 
7. Experiment with Dipping Sauces 
 
Tempura is typically served with a dipping sauce called tentsuyu, made with dashi, soy sauce, and mirin. However, you can get creative and experiment with different sauces for your tempura salad. Some options include spicy mayo, peanut sauce, or a citrus vinaigrette. Just make sure to keep the sauce light and not overpower the delicate flavors of the tempura. 
 
In conclusion, tempura is a delicious addition to any salad, adding a crispy texture and a burst of flavor. By choosing the right vegetables, slicing them thinly, and following these tips, you can make a delicious tempura salad that will impress your taste buds and those of your family and friends. So the next time you’re looking to jazz up your salad, give tempura a try