Scallop trabecular tempura

Japanese food
Seafood side dishes
Tamura Takashi
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Since it uses raw scallop trabecula, it's fine as long as the batter is cooked, but if the batter is too coloured it will look bad, so fry it for a short time and take it out quickly.
Please also refer to this page for information on the ingredients introduced in this recipe.
Cooking time: 10 minutes
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How to make it
1

Wipe off the scallop trabecula thoroughly with kitchen paper or something similar before sticking it on a skewer.

2

Sprinkle with a thin layer of flour, then sprinkle with the basic batter, then put it in frying oil heated to about 160-170°C.

3

Once the batter is cooked, take it out. Remove onto a net, drain the oil, and remove it while rotating the skewer.

4

Serve in a bowl and sprinkle with yukari if you like to finish.

Ingredients for 2 people

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