facebook twitter instagram youtube RSS

Spring Vegetables Tempura

Culture

UpdateMay 25, 2018
ReleaseMay 25, 2018

Ingredients

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


Directions

1

Pour the water into a bowl, add the tempura flour into the water, and mix them briefly.

2

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.

3

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