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mServes 6n @bamboo shoot 150 gms @udo 1/3 stalk @acorn squash 1/4 @small onions 6 @fuki (coltsfoot) 3 stalks @warabi (bracken shoots) 12 @nanohana (rape blossom) 6 plants @myoga (wild ginger) 3 @trefoil 1/2 bunch @tara-no-me (bud of the Aralia elata shrub) 6 @daikon 1/5 1) Boil bamboo shoot in water to which rice bran and red chili peppers have @been added. Boil a second time in plain water and remove outer skin. Cut into @enough portions for 6 persons. 2) Peel udo, boil, and set aside. 3) Cut squash into 6 wedges and incise a leaf pattern into the peel of each. @Boil and set aside. 4) Peel onions. 5) Blanch young fuki stalks in boiling water, then remove fibrous outer veins. 6) Sprinkle bicarbonate of soda on bracken shoots and boil. Remove and soak in @cold water. 7) Pick off any old or damaged portions of rape blossoms. Slice myoga diagonaly @into thin sections. 8) Bind trefoil into bunches of 3 by tying stalks into a knot. Clean tara-no-me @and score with a knife to allow heat to penetrate. 9) Dip above ingredients in batter and deep-fry in oil heated to 160 degrees C. 10) Arrange tempura on a plate and serve with grated daikon on side. |