Hi Chris! So glad to hear that 🙂 Yes, I julienned them.

Whats wrong with meat ads? Just ignore them if you don't eat meat.

And I added some cornstarch slurry to make the sauce a bit thicker... Otherwise it was to watery..

But again, great recepy!

Hi Jean-Francois! This is not the classic Japanese version, it's more like an American version. Have a nice day!

I agree with you Rek that this is not a proper/classic tempura recipe but not for reason mentioned as traditionally and through most of japan top tempura dont use panko at all. Its basically ice cold water and cake flower period and surely not deep fried in olive oil which is quite a bad oil to use for deep frying as you should use vegetable oil or rice oil that you could mix with a bit of sesame oil. And no cornstarch...simplicity is a bliss and even if you dont nail it 1st time around you should keep on trying instead of transforming a simple and traditional recipe...Japenese food is too often seen as simplistic but trust me they are all very deceiving