Home cooking attempt — Tempura from scratch

I spent an afternoon making Tempura from scratch following a traditional recipe. Getting soy sauce right was the main challenge — it's not as straightforward as it looks. The delicate and precise result was rewarding once I got it right.

Japanese cuisine philosophy of shokunin craftsmanship shapes how even simple dishes are prepared. I served it with barley tea as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Tempura yourself gives you a new appreciation for what goes into it at a restaurant.