I had never made tempura before and I am slightly ashamed to say that I am most familiar with it from Wagamama where you can have it with rice and a katsu curry sauce. I know I’ve said this before but Japanese food is not really a favourite of mine. However, I do really like tempura. How can anyone not like tempura – crisp light batter with vegetables inside – you can even con yourself it’s healthy. In homage to my memories of meals at Wagamamas (as I have only ever been to one more authentic Japanese restaurant), I decided to serve this with the reheated leftover katsu curry sauce. It took quite a while to prepare the tempura as the vegetables had to be cooked in batches, and I got a lot of splashes of oil and batter over the rest of the hob but it was worth it in the end. I especially loved the sweetness of the onions, but used a variety of vegetables and almost any could be used.