Fried jade
To make the jade batter, put the spinach leaves and water in a blender and blend until smooth.
Mix 50g of flour with 65cc of spinach juice, then add the baking powder. The mixture should be thick enough that it drips off when you lift it with a spoon.
Cut off the brown roots of the butterbur, open the leaves and coat the entire leaf with the batter from [2].
Place head first into oil heated to 170°C and fry until the flowers open. Flip them over halfway through, place them on a wire rack, and once they have cooled down, place them back in the oil and fry for a second time.
Once they have browned to the right color, remove them onto kitchen paper and drain well.
Place on a tray lined with kaishi paper and garnish with sansho salt, a mixture of salt and powdered sansho pepper, to taste.
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- Fukinoto
- 6 pieces
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[Jade robe]
- spinach leaves
- 25g
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- water
- 50cc
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- flour
- 50g
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- baking powder
- 3g
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- Fried oil
- Appropriate amount
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- Salt and Japanese pepper for salt
- A little
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- Powdered Japanese pepper for Japanese pepper salt
- A little
