Shizuoka's special recipe

Asahata lotus root tempura

Recipe provider:Fuji no Kuni Food City Creation Worker

Main ingredients used:Asahata lotus root

あさはた蓮根(れんこん)の天ぷら いろいろ

MaterialFor 4 people

(Powdered soup stock is acceptable)
Soy sauce40cc
Asahata lotus root16cm
4 pieces of perilla 
Half of grilled seaweed 
4 loin hams 
Egg water
(1 egg and cold water melted)
Soft flour200g
Oil (vegetable oil of your choice)

How to make

[Tentsuyu] Fill a pot with water and heat it, then add dried bonito, mirin, and soy sauce at the same time and bring to a boil.

[Tentsuyu] Turn off the heat, let it cool for about 5 minutes, strain it with a cloth, and remove the dried bonito flakes to complete the tentsuyu.

[Tempura] Cut the peeled Asahata lotus root into 24 pieces with a thickness of about 5 mm [A] and 4 pieces with a thickness of about 1 cm [B].

[Tempura] [A] sandwich ham, perilla, and seaweed divided into 4 equal parts between 2 lotus roots.

[Tempura] Batter mixed with egg water and cake flour is entwined in [A] and [B] respectively, and fried in oil heated to 190 ° C.

[Tempura] Fry for about 3 minutes, and when the oil bubbles become smaller, put it on a piece of paper and it's done.

Point of ❺
Fry crispy in hot oil
Be careful as the lotus root sandwiched with ham is easy for oil to splash.

How to make video

* The recipe is the information published in the November 2017 issue of the prefectural newsletter.

Recipe using "Asahata lotus root"


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