Jade-flavored fried bamboo shoots
If you add too much batter, the texture will become heavy, so a small amount is fine. This dish allows you to enjoy the bitter taste of bamboo shoots and the flavor of Japanese pepper
How to make it
1
Parboil the bamboo shoots.
Peel them, split them in half lengthwise, and make small cuts in the back.
2
Slice the bamboo shoots from the center outwards. When doing this, cut them halfway through and then tear them apart at the end to allow the flavor to penetrate more easily
3
Drain with kitchen paper, sprinkle with a little salt, then coat with flour
4
Add boiled Japanese pepper to [3] and coat thoroughly, then coat with the jade batter. Be careful not to coat too much; just enough so that it clings to the surface
5
Place in oil heated to 170°C and fry until lightly browned
6
If you like, you can add sansho salt, a mixture of salt and powdered sansho pepper
Ingredients for 3 people
-
- bamboo shoots
- Approximately 160g
-
- jade robe
- Appropriate amount
-
- salt
- A little
-
- flour
- A little
-
- Boiled sansho pepper
- 1 tsp
-
- Fried oil
- Appropriate amount
-
- Salt and Japanese pepper for salt
- A little
-
- Powdered Japanese pepper for Japanese pepper salt
- A little
[PR]
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