Ever since learned that dandelion flowers are edible, I'd been looking for them; this morning I found the flowers in the yard, so I decided to make tempura. <br /> <br />Tempura is the simplest and tastiest way to eat bitter vegetables. In Japan, the wild herbs in the spring, such as Fuki (butterbar shoot) and Tsukushi (horsetail), both of them quite bitter, are often eaten as tempura. <br /> <br />Tempura batter is usually made with flour, water, and egg yolk, but in Shojin cuisine (Japanese vegetarian), the batter is made without an egg, and it's light and easier to prepare. <br /> <br />When I make Shojin tempura, I often add some rice flour, too. This helps to lighten the batter as rice flour does not create gluten. <br /> <br />For condiment, I mixed a bit of curry powder and salt to add some spiciness, but it's also good to eat simply with just a little salt. <br /> <br />The dandelion flowers and leaves were great as tempura. We can try it with other edible spring herbs, too. <br />

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