Fried bamboo shoot jade
If you apply too much batter, the texture will become heavy, so a small amount is fine. This dish is finished with a bittersweet bamboo shoots and the flavor of sansho pepper.
How to make it
1
Boil the bamboo shoots.
Peel the skin, split it in two vertically, and make fine cuts on the back.
2
Cut it out from the center of the bamboo shoot to the outside. At this time, insert a knife halfway through and tear at the end to cut it, making the flavor more likely to soak in.
3
Remove the moisture with kitchen paper, sprinkle a little salt, then sprinkle with flour.
4
Add boiled sansho pepper to [3] and sprinkle it all over and then apply jade roast. It's fine to just cling to a little bit, so that you don't put too much on the coat.
5
Place in oil heated to 170°C and fry until lightly colored.
6
Serve with sansho salt, mixed with salt and flour sansho pepper, if you like.
Ingredients for 3 people
-
- Takenoko
- Approximately 160g
-
- Jade Clothing
- Appropriate amount
-
- salt
- A little
-
- flour
- A little
-
- Boiled sansho pepper
- 1 tsp
-
- Fried oil
- Appropriate amount
-
- Salt and sansho salt
- A little
-
- For salted powdered sansho
- A little
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