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œ@Fuki Yose@œ


mServes 6n
@chirashi-fu (colored wheat gluten) 10 gms
@ginkgo nuts 18
@chestnuts 3
@burdock root 1/4
@yamamomo-no-mi (fruit of Myrica rubra tree) 6


1) Shell ginkgo nuts and remove membrane-like skins.
2) Peel chestnuts, lightly scrape, and soak in lighty-salted water.
3) Cut burdock root into pine-needle like pieces and soak in water to remove
@bitterness.
4) Dredge in flour and then deep-fry chirashi-fu, ginkgo nuts, chestnuts, and
@burdock root. Arrange, adding yamamomo-no-mi for a colorful accent.



„«Tilefish Iridashi„«Spring Vegetables Tempura„«Three-Color Prawn„«Fuki Yose„«




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