Hey everyone, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, fukinotou (butterbur sprouts) tempura. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Great recipe for Fukinotou (Butterbur Sprouts) Tempura. This is the way to prepare fukinotou tempura if you want it to look like a flower blossom. When you dip the fukinotou into the hot oil, swing it right and left so the leaves open up and form a nice shape. Recipe by cocotys Fukinoto (butterbur scape) is a wild vegetable that sprouts when the snow melts.
Fukinotou (Butterbur Sprouts) Tempura is one of the most popular of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Fukinotou (Butterbur Sprouts) Tempura is something which I’ve loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we must first 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:
- Make ready 1 Fukinotou (butterbur sprouts)
- Prepare 1 Cake flour
- Take 1 Tempura batter
I always add chopped and pre-boiled Fukinotou into a pan just before eat. Fukinoto (Butterbur Sprout) Tempura/フキノトウの天ぷら Yesterday, my wife's sister gave us these fukinoto (butterbur sprouts). The tempura version was absolutely delicious! The bitter taste of the fuki-no-tou cut the oil from the tempura batter, and it made for a very fresh and savory dish.
Steps to make Fukinotou (Butterbur Sprouts) Tempura:
- 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. Hold the flower (the core part) and dip the leaves to the tempura batter.
- 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.
- Gently deep fry both sides until crispy.
The tempura version was absolutely delicious! The bitter taste of the fuki-no-tou cut the oil from the tempura batter, and it made for a very fresh and savory dish. A sprinkle of some "sakura salt" that we received from someone in Japan added just the right element to make for a perfect tempura. We really enjoyed the fuki-no-tou both ways. He says, "Tempura varies materials by season.
So that’s going to wrap this up with this exceptional food fukinotou (butterbur sprouts) tempura recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
