reply to Strommee Lee post:
The popular spelling is tempura, not tempora.
The tempura with white potato is likely not white potato. It is more
popular with Japanese white radish, or popularly called white dai kon
with a slight white-green texture or white-green trace.. You can buy
it in Japanese supermarket or Chinese supermarket, or Korean
supermarket, about 1 ft long, 6 in diameter, tapered at end. The top
has a little green stem or leave, about 20 cent each. You can treat it
like white potato, cut it same way. Cooked it same way as shrimp or
fish fillet in tempura. (previous post) It will taste just like you
had it in Chinese restaurant. When you are in Japanese or Chinese
supermarket, or in public library, also get a cook book. So you can do
searching in the book or library for recipes, since you cannot search
in google. Or you can try yahoo, groups: "Asian Finest Chinese Cooking
Foods".
************************

thank you for the information, it was actually a sweet potato, and
unfortunately the public library doesn't have recorded cook books, and i am
unable to read print, but thanks for the information, Lee
"Philip5malin" > wrote in message
...
> reply to Strommee Lee post:
> The popular spelling is tempura, not tempora.
> The tempura with white potato is likely not white potato. It is more
> popular with Japanese white radish, or popularly called white dai kon
> with a slight white-green texture or white-green trace.. You can buy
> it in Japanese supermarket or Chinese supermarket, or Korean
> supermarket, about 1 ft long, 6 in diameter, tapered at end. The top
> has a little green stem or leave, about 20 cent each. You can treat it
> like white potato, cut it same way. Cooked it same way as shrimp or
> fish fillet in tempura. (previous post) It will taste just like you
> had it in Chinese restaurant. When you are in Japanese or Chinese
> supermarket, or in public library, also get a cook book. So you can do
> searching in the book or library for recipes, since you cannot search
> in google. Or you can try yahoo, groups: "Asian Finest Chinese Cooking
> Foods".
> ************************

"Philip5malin" > wrote in message
...
> reply to Strommee Lee post:
> The popular spelling is tempura, not tempora.
> The tempura with white potato is likely not white potato. It is more
> popular with Japanese white radish, or popularly called white dai kon
> with a slight white-green texture or white-green trace.. You can buy
> it in Japanese supermarket or Chinese supermarket, or Korean
> supermarket, about 1 ft long, 6 in diameter, tapered at end. The top
> has a little green stem or leave, about 20 cent each. You can treat it
> like white potato, cut it same way. Cooked it same way as shrimp or
> fish fillet in tempura. (previous post) It will taste just like you
> had it in Chinese restaurant. When you are in Japanese or Chinese
> supermarket, or in public library, also get a cook book. So you can do
> searching in the book or library for recipes, since you cannot search
> in google. Or you can try yahoo, groups: "Asian Finest Chinese Cooking
> Foods".
> ************************

We never cook up Daikon in Tempura.
Fresh grated Daikon (oroshi daikon) is the standard condiment for
the dipping sauce (Tentsuyu).

Musashi