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From @Peaceful Cuisine

Fukinoto Tempura

20 min · Serves 2 · 180 kcal

20 mintotal
15 minhands on
8steps
2servings

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Ingredients

For the fukinoto

  • 10 butterbur sprouts (fukinoto)
  • 2 tbsp rice flour
  • Salt, to taste

For the batter

  • 50 g rice flour (about 1/3 cup)
  • 60 ml cold water (about 1/4 cup)

To fry

    For frying

    • 300 ml neutral oil, for deep-frying

    Method

    For the fukinoto

    1. Trim the stem of each butterbur sprout and open the outer leaves slightly into a flower shape.

    2. Toss the sprouts in the 2 tablespoons of rice flour to coat lightly.

    For the batter

    1. Whisk the rice flour and cold water together in a small bowl until smooth.

    To fry

    1. Heat the oil in a small saucepan to 350°F (180°C).

    2. Dip each sprout into the batter to coat thinly.

    3. Lower into the hot oil and deep-fry until crisp, 1–2 minutes.

      Then 2 min of waiting

    4. Drain on a wire rack or paper towels.

    5. Transfer to a serving plate, sprinkle with salt, and serve immediately.

    For frying

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