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Wild Vegetable Tempura with Japanese Sansho Sea Salt - Recipe Video

A simple and easy to understand recipe video shows how to make Wild Vegetable Tempura with Japanese Sansho Sea Salt.
Here is wild vegetable tempura with Japanese sansho sea salt. Wild vegetables such as aralia sprout and ostrich fern, has a slightly bitter and refreshing flavor, so tempura goes well with them. You can enjoy the refreshing accent of Japanese sansho sea salt. Please try it!
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Cook time

10 minutes

Ingredients
2 servings

  • Chives
    40 g
  • Aralia sprout
    4
  • Ostrich fern
    4
  • Batter
  • Tempura flour
    100 g
  • Water
    120 ml
  • Frying oil
    as needed
  • Japanese sansho sea salt
  • Salt
    1 tsp
  • Powdered Japanese pepper (Sansho power)
    1/4 tsp

How to make

  1. Prepare. Cut off the roots of the chives.
  2. 1. Cut the chives into 2-inch pieces.
  3. 2. Remove the base of the aralia sprout and peel off the hard part of the root with a knife.
  4. 3. Put the sansho sea salt ingredients into a mortar and pestle until it becomes fine.
  5. 4. Put the batter ingredients in a bowl and mix together. Dip and cover the aralia sprout and ostrich fern. Cover 1/4 of the chives at a time.
  6. 5. Pour frying oil from the bottom of the pot to the height of 1-inch, heat to 180°C (360°F) and add Step 4. After frying for about 1 minute for each ingredient until the batter becomes crisp, drain the oil.
  7. 6. Serve on a plate, garnish with the sansho sea salt from Step 3 and it is ready!

Tips for cooking

Please adjust the amount of powdered sansho sea salt to your liking. For children and those who don't like spicy food, you can enjoy it with just salt instead of adding sansho sea salt.

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