I went to butterbur shoot picking with my mom
Butterbur shoot has a little bitter taste and it is a typical wild spring vegetable (well, thanks to google :), its flower is so lovable
So I made tempura bowl with butterbur shoots, Maitake mushrooms, oyster mushrooms, lotus roots, and oba leaves
As I mentioned on previous post, the very important part of making crispy tempura is the temperature.
The tempura oil has to be hot enough, and the batter (flour and water) has to be very cold, I usually put 2, 3 ice cubes, and mix lightly.
Tempura broth;
In a small sauce pan, heat soy sauce, cane sugar, water, and seaweed powder, simmer until it gets slightly thick