Shizuoka's special recipe
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- Asahata lotus root tempura
Asahata lotus root tempura
Recipe provider：Fuji no Kuni Food City Creation Worker
Main ingredients used：Asahata lotus root
MaterialFor 4 people
| Tentsuyu | ||||||||
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| tempura | |||||||||||||
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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.
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