Butterbur Tempura with Crab
The reddish color of the crab meat is added to the butterbur sprouts, giving it a spring-like appearance. When frying the sprouts with other ingredients, it is easier to cook if you peel off the leaves. Please also refer to this page for information on the ingredients used in this recipe
How to make it
1
Remove the leaves from the butterbur sprouts and use the cores, coat them in batter, then sprinkle crab meat around them
2
Place in oil heated to 170℃ and fry while rolling. Remove to a wire rack and fry a second time
3
Serve in a bowl and garnish with sansho salt, a mixture of salt and sansho powder
Ingredients for 3 people
-
- Uses the core of butterbur
- 4 servings
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- Uses flake crab meat
- 30g
-
- Basic clothing
- Appropriate amount
-
- 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
[PR]
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