Master Chef’s Class: Chef Kuwakino’s Sansai Tempura – Dining with the Chef
Explore more Japanese food on NHK WORLD-JAPAN!
https://www3.nhk.or.jp/nhkworld/en/shows/category/17/?cid=wohk-yt-2610-dwc442-hp
Learn more about Japan on NHK WORLD-JAPAN!
https://www3.nhk.or.jp/nhkworld/en/shows/?cid=wohk-yt-2610-dwc442-hp
Join Harry Sugiyama and Chef Kuwakino for a showcase of Niigata’s natural bounty. Simple techniques bring out the fresh flavors of sansai—Japan’s wild mountain vegetables.
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★Sansai Tempura
Ingredients
– Udo (Japanese spikenard)
– Ukogi (Five-leaf ginseng)
– Taranome (Aralia sprouts)
– Seri (Water dropwort)
– 2 eggs
– 400 ml water
– Flour
– Untoasted sesame oil
– Salt
Directions
1. Chill the egg, water, and flour. Mix lightly to make the batter.
2. Dust the sansai lightly with flour, and coat them in batter. Deep-fry in 170°C oil until crisp.
3. Sprinkle lightly with salt.
★Fuki Kimpira
Ingredients
– Fuki (Japanese butterbur)
– Untoasted sesame oil
– Mirin
– Soy sauce
– Salt
– Sesame seeds
Directions
1. Rub the fuki stems with salt, blanch, and remove the tough strings.
2. Cut the stems into bite-sized pieces, and stir-fry in sesame oil.
3. Add mirin, soy sauce, and salt. Finish by sprinkling with sesame seeds.
★Mizu Ohitashi
Ingredients
– Mizu (Elatostema umbellatum)
– Dashi
– Usukuchi soy sauce
– Sansho pepper leaves
Directions
1. Remove the tough strings from the mizu stems, and blanch.
2. Cut into bite-sized pieces, and soak in dashi seasoned with soy sauce for 2 hours.
3. Garnish with chopped sansho pepper leaves.