Plum-flavored Nagaimo Tempura
8 ooba (beefsteak plant leaves)
Umeboshi – as required
A [200cc cold water , 1/2 egg yolk, 100-130g four (adjust amount as required)]
Oil for frying - as required
(If available) Green chili and lemon juice to taste
Umeboshi paste (pickled plum), popular in Japan, and ooba (beefsteak plant) leaves are sandwiched between sliced nagaimo (Chinese yam) rings. These sandwiches are covered with a flour-based batter and fried. A dish featuring the sourness of plum and the fresh and distinct flavor of ooba.
How to make it
Peel the nagaimo, slice into 5mm thick rings and soak in water to remove bitterness.
Remove umeboshi pips and chop into paste.
Wipe off excess moisture from the nagaimo and apply a thin layer of umeboshi paste to one side.
Add ooba leaves to 3 and form "sandwiches", coat with mixture A and then deep fry.
Slice 4 in half, place on plate and add deep fried green chili and lemon.
Owner of” Komei Ariake.” One of Japan’s leading chefs of Japanese-style cuisine who gained popularity on television as an “Iron Chef.”