This professional technique
COOKING INGREDIENTS
This professional technique
FREE
Senju green onion
5g
Komatsuna
10g
Kanamachi turnip
1/2 piece
Yanaka Ginger
One
Rolled shrimp
Appropriate amount
How to make traditional Edo vegetable tempura
How to make traditional Edo vegetable tempura
1. Cut the Senjyu leeks into very thin strips, rinse them in water, and fry them vigorously in a rice cracker-like manner.
② Tie up the stems of the komatsuna, wrap them in leaves, tie them in nori seaweed, dust with flour, fry, and serve with tempura soup.
③For the Kanamachi small turnip, peel the turnip in six directions, cut it in half with a knife, dust with flour and deep fry for 5 to 6 minutes. Once fried, let it rest for a short while, then cut it in half again with a knife and serve with salt and Kinzanji miso.
4. Process Yanaka ginger as usual, peel off the skin in a thick layer, wrap the ginger in ground shrimp, dust with flour, and fry.
COMMENT
Senjyu leeks are deep-fried to retain their aroma and texture. This improves the texture and sweetness. Kanamachi turnips are deep-fried, leaving the core intact, so they retain their sweetness. Eating them with salt or Kinzanji miso brings out the sweetness even more, so enjoy them like a warm pickle. Yanaka ginger is wrapped in ground shrimp, allowing you to enjoy the balance of the sweetness of the shrimp and the spiciness of the ginger.
This time, I made tempura that was "Edomae-style". The hotel where I work promotes local production and consumption, and holds fairs and other events. We also offer a vegetable-only tempura course, which has been well-received by our guests. Senju leeks are one of the Edo vegetables grown in Senju, Tokyo, and there is even a market just for leeks in Minamisenju. Nowadays, Senju alone does not produce enough, so it seems that the seeds are taken to other areas to be grown. Komatsuna is not parboiled before frying. Unlike o-sashimi, you can enjoy its crunchy texture.