Ebi no tenpura (Extra Shrimp Tempura)

 Today I made a special Shrimp Tempura Roll without the sauce because I had some extra shrimp and did not want to waste it. I was able to wrap the roll really tight and cut it well. I have attached my Shrimp Tempura picture from November. Seeing the difference in these two pictures shows me how much I have improved from when I started. Some of the things I noticed that are better are: my roll is cut evenly, the roll is held together well, and there is no rice falling off. My presentation is better because it looks clean, even, and almost professional.


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