Enokite seaweed tempura
If the tempura batter is too thick, the texture will be heavy, so the key is to use a batter that is a little softer than the one normally used
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 base of the enoki mushrooms, split them into bite-sized pieces, and wrap them in thin strips of nori seaweed
2
Lightly coat with flour, then coat with the basic batter and deep fry in 160°C oil. Once lightly browned, remove from the frying pan
3
Place on a plate lined with kaishi paper, sprinkle with shichimi pepper and a light pinch of salt to taste, and you're done
Ingredientsfor 2 people
-
- Enoki mushrooms
- 1 share
-
- Grilled seaweed
- Appropriate amount
-
- Cake flour for dusting
- A little
-
- Basic clothing
- A little
-
- Shichimi pepper
- A little
-
- salt
- A little
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