Tempura with cucumber, shiso leaves, and plum
The umeboshi in this recipe uses Kishu plums. We recommend using sweeter umeboshi. The shiso leaves and cucumber add a touch of summer to this dish
Please also refer to this page for information on the ingredients introduced in this recipe.
Please also refer to this page for information on the ingredients introduced in this recipe.
How to make it
1
It's a good idea to make the basic batter in advance and keep it in the refrigerator
2
Peel the cucumber with a peeler and slice it diagonally into thin slices. Place on a tray and coat the entire surface with potato starch
3
Place the plum paste on half of the cucumber and sandwich it between two plain cucumbers
4
Next, wrap the cucumber in shiso leaves and coat it with a moderate amount of the batter from [1]
5
Deep fry in hot oil until crispy and done
Ingredients for 2 people
-
- Basic clothing
- Appropriate amount
-
- Cucumber
- 1 bottle
-
- potato starch
- Appropriate amount
-
- Plum meat
- 30g
-
- Ooba
- 8 sheets
-
- Fried oil
- Appropriate amount
[PR]
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