RecipeTsumikusa Tempura


Ingredients (serves 4) 8 fukinoto   8 kogomi   8 fatsia sprouts   1 udo (only the leaves)
Flour and water (flour: water=2: 3) Oil for deep frying


1Fukinoto: Cut off any dirty leaves, hold upside down and shake off the dirt and dust. Kogomi: Remove any fluff from the sprouts and wipe off any dirt and dust. Fatsia sprouts: Wipe off any dirt and cut off the tough terminal part of the root. Udo: Brush off any dirt and dust.

2Dissolve the flour in the water to make the batter.

3Heat the oil to 170 degrees, dip the ingredients in the batter, and drop into in the boiling oil.

4As soon as the ingredients float to the surface, remove from the boiling oil

5Place on a dish and serve your wild mountain herb tempura! Savour with a bit of salt or dip in tempura sauce.

Liquid Measures:
1 cup = 200ml = 6.76 fl oz
1 tablespoon = 15ml = 0.5 fl oz
1 teaspoon = 5ml = 0.16 fl oz

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