Tempting Tempura

Crispy, fresh tempura is one of the most traditional, and popular, Japanese specialties we all know–and love! The idea, and the method of deep-frying, were brought to Japan from the Portuguese in the 16th century and quickly became a popular cooking style among the Japanese people. In this hands on class, Chef Koshiki Smith of St. Paul’s dearly departed Tanpopo restaurant, will teach you the art of tempura. You’ll prepare shrimp, fish, and vegetables to dip in batter and fry to shatteringly crisp perfection. You’ll also prepare traditional Sunomono salad and dipping sauce to accompany the tempura. You’ll leave class more comfortable with frying and ready to turn your next meal into a tempura party!