Fukinotou (Butterbur Sprouts) Tempura

1. 1

   Using a damp cloth, gently wipe any dirt from the fukinotou.

2. 2

   Carefully open the mass of the leaves like opening a petal from a flower bud.

3. 3

   Dust the opened leaves part with cake flour.

4. 4

   Hold the flower (the core part) and dip the leaves to the tempura batter.

5. 5

   While holding the flower part, dip the leaves into the heated oil.

6. 6

   Swing it to right and left so that the leaves open up and the shape stabilizes, about 5 seconds.

7. 7

   Be careful not to burn yourself.

8. 8

   Gently deep fry both sides until crispy.

* Per serving · 4 servings · Values may vary.

No additional tips available.