Spring Vegetables Tempura
3 kinds of spring sansei: udo (the leaves and top part of the stem), taranome (shoots of Japanese angelica tree), fukinoto (butterbur shoot)
tempura flour, water
Pour the water into a bowl, add the tempura flour into the water, and mix them briefly.
Pour a generous amount of oil into a pot, heat it to 180 degrees Celsius, and place the ingredients into the oil. Watch for the temperature of the oil not to go too high, and deep-fry the ingredients. Cook the ingredients thoroughly by leaving them in oil for a while after the ingredients that were at the bottom when they were first put into the oil come up to the surface.
Serve with salt or tentsuyu dipping sauce.
Japanese Liquid Measures:1 cup = 200ml = 6.76 fl oz
1 tablespoon = 15ml = 0.5 fl oz
1 teaspoon = 5ml = 0.16 fl oz