Enokite seaweed tempura
If the batter is too thick, the texture will become heavy, so the key is to keep the tempura batter looser than the ones you normally use.
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
Cut off the roots of the enoki mushrooms, divide them into small pieces, and then roll them up with long, thin slices of nori.
2
Sprinkle with a thin layer of flour, then apply the basic batter, and then put it in 160°C deep frying oil. Once the fried color is slightly fried, take it out.
3
Serve it on a plate lined with kaishi paper and sprinkle with shichimi chili peppers and light salt if desired to complete.
Ingredients for 2 people
-
- Enok
- 1 share
-
- Grilled seaweed
- Appropriate amount
-
- cake flour powder
- A little
-
- Basic clothing
- A little
-
- Shichimi Chili pepper
- A little
-
- salt
- A little
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