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Shimonita Leek Tempura - Recipe Video

A simple and easy to understand recipe video shows how to make Shimonita Leek Tempura.
Here is a recipe for Shimonita leek tempura. The outside is crispy, and the inside is thick, and you cannot stop eating it. Since tempura flour is used, even beginners will get a crispy finish. Please try it!
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Cook time

20 minutes

Ingredients
2 servings

  • Shimonita leek
    1
  • Batter
  • Tempura flour
    40 g
  • Cold water
    60 ml
  • Frying oil
    as needed
  • Kelp Tea Salt
  • Kelp tea (Kombu-cha)
    1 tsp
  • Salt
    2 three finger pinches

How to make

  1. Prepare. Cut off a root of Shimonita leek.
  2. 1. Make kelp tea salt. Put the kelp tea salt ingredients in a bowl and mix together.
  3. 2. Slice the Shimonita leek diagonally into 1-inch wide pieces.
  4. 3. Put batter ingredients in a bowl and mix together.
  5. 4. Dip Step 2 into Step 3.
  6. 5. Pour frying oil to a height of 2-inch from the bottom of a pan, heat to 180°C (360°F), and fry Step 4 for about 3 minutes.
  7. 6. When the batter becomes crispy, drain the oil.
  8. 7. Place Step 6 on a plate, garnish with Step 1, and it's ready.

Tips for cooking

Adjust the amount of salt to your liking. We used cold water for crispy frying this time, but you can substitute it with water at an average temperature.

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