Fukinotou (Butterbur Sprouts) Tempura
Fukinotou (Butterbur Sprouts) Tempura

Hey everyone, it’s John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, fukinotou (butterbur sprouts) tempura. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Using a damp cloth, gently wipe any dirt from the fukinotou. Carefully open the mass of the leaves like opening a petal from a flower bud. Dust the opened leaves part with cake flour.

Fukinotou (Butterbur Sprouts) Tempura is one of the most favored of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Fukinotou (Butterbur Sprouts) Tempura is something which I have loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can have fukinotou (butterbur sprouts) tempura using 3 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Fukinotou (Butterbur Sprouts) Tempura:
  1. Prepare 1 Fukinotou (butterbur sprouts)
  2. Make ready 1 Cake flour
  3. Take 1 Tempura batter

Your Fukinotou stock images are ready. Download all free or royalty-free photos and vectors. Japanese wild edible vegetable called Sansai Fukinotou with maccha salt. Japanese butterbur shoot fuki no tou tempura, japanese cuisine.

Steps to make Fukinotou (Butterbur Sprouts) Tempura:
  1. Using a damp cloth, gently wipe any dirt from the fukinotou.
  2. Carefully open the mass of the leaves like opening a petal from a flower bud.
  3. Dust the opened leaves part with cake flour. Hold the flower (the core part) and dip the leaves to the tempura batter.
  4. While holding the flower part, dip the leaves into the heated oil. Swing it to right and left so that the leaves open up and the shape stabilizes, about 5 seconds. Be careful not to burn yourself.
  5. Gently deep fry both sides until crispy.

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