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Udo Japanese Spikenard Tempura - Recipe Video

A simple and easy to understand recipe video shows how to make Udo Japanese Spikenard Tempura.
Here is an udo Japanese spikenard's tempura. Udo Japanese spikenard is a vegetable in which the stem part is often used for a tossed dish, but the tip part is usually used for tempura to enjoy the vegetable. The refreshing flavor of udo Japanese spikenard goes well with tempura. Please try it out and we hope you like it!
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Cook time

20 minutes

Ingredients
2 servings

  • Udo Japanese spikenard
    100 g
  • Water
    500 ml
  • Vinegar
    1 tbsp
  • Batter
  • Tempura flour
    80 g
  • Water
    100 ml
  • Frying oil
    as needed
  • Salt
    1/4 tsp

How to make

  1. 1. Cut udo Japanese spikenard into bite-sized pieces.
  2. 2. Add some water and vinegar to a bowl, soak Step 1 for about 10 minutes, and drain.
  3. 3. Put the batter ingredients in a bowl, mix them together, and then dip Step 2 into the bowl.
  4. 4. Pour 1-inch depth of frying oil into a pot, heat to 180℃ (360°F), and add Step 3. Deep-fry for about 2 minutes until the batter becomes crispy, then drain the oil.
  5. 5. Serve them on a plate and sprinkle with salt to finish.

Tips for cooking

Please adjust the amount of salt to your liking. If the skin is hard, peel it before cooking. Udo Japanese spikenard tends to discoloration, so soak it in some vinegar water during cooking to prevent it from discoloration.

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