Chef Saito’s Sansai Tempura [Japanese Cooking] – Dining with the Chef
Now, let’s review today’s recipe. Separate the fukinoto buds from the calluses. Peel the taronom skin. Trim the ends and make an incision. Wrap the udo and carrot sticks with ni. Mix the parsley with the potato matchick shapes. Don’t overm mix the batter. Lightly coat with batter and deep fry at 170°. [Music] Thickly coat the parsley and potato to form kakiyag. Then deep fry. Now serve with tinsuyu and sakura salt. Sansai tempura is a seasonal treat where you can taste the season in each and every bite.
Watch the full episode for more details on NHK WORLD-JAPAN!
https://www3.nhk.or.jp/nhkworld/en/shows/2019406/?cid=wohk-yt-2507-dwc406-hp
Learn more about Japan on NHK WORLD-JAPAN!
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Learn how to cook tempura at home. Chef Saito demonstrates the techniques needed to make crispy tempura using mountain vegetables of spring.
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Sansai Tempura
Ingredients (Serves 2)
– 4 fukinoto (butterbur plant buds)
– 4 taranome (Japanese angelica tree sprout)
– 8 kogomi (ostrich fern sprout)
– 10 cm udo (Japanese spikenard sprout)
– 5 cm carrot
– 1 potato
– 20 g parsley
– Vegetable oil, salted cherry blossoms, salt, flour, nori, as needed
For the batter:
– 1 egg yolk
– 200 ml ice cold water
– 200 ml flour
For the tentsuyu dipping sauce:
– 250 ml dashi
– 50 ml mirin
– 30 ml soy sauce
– 30 ml usukuchi soy sauce
Directions
1. Prep the sansai, clean and trim the stiff part. Cut the carrot and udo into 3mm thick rectangles and wrap them with the nori. For the kakiage, cut a potato into thick matchstick shapes and remove the surface starch with water. Tear the parsley.
2. For the tentsuyu sauce, make dashi with kombu and bonito flakes. Mix the mirin and two kinds of soy sauce and gently boil in a pot with dashi. For sakura salt, mix chopped, salted cherry blossoms and salt.
3. For the batter, lightly mix the egg yolk and flour into ice cold water.
4. Fry the sansai and nori wrapped vegetables with 170 degrees Celsius oil in a pan.
5. Fry the potatoes and parsley kakiage. Dredge the flour onto the ingredients then batter. Fry with a ladle to shape into a crispy nugget. Enjoy!