June 12, 2009

Natto Tempura!/納豆の天ぷら

For supper tonight, my wife made two types of tempura: natto tempura and kakiage. This time, the kakiage is a combination of ham, carrot, and potato.
We had the tempura with hiyamugi. As I mentioned previously, hiyamugi is thinner than udon and thicker than somen.

My wife told me that she made five pieces of natto tempura in total, some with nori (a type of seaweed) and others without nori.

I like to use separate bowls for tempura and noodles, because tempura is oily while noodles are not.


Mama said...

Wow, natto tempura! I've never seen that before! So interesting.

Hiroyuki said...

pink: Natto tempura is a favorite of my son's. When I first saw my wife making natto tempura, I thought, "How disdusting!". I am of the opinion that natto should not be cooked or heated. I don't like natto in maki (sushi rolls) or miso soup, and I don't like the idea of heating natto because the odor fills the room and the house!
But, anyway, natto tempura is not so unusual as you might think. It's only that I don't like it.

olivestar said...

Looks delicious!

Hiroyuki said...

olivestar: Thanks for your comment. But do you really want to have it???