Plum-flavored Nagaimo Tempura
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.
Ingredients（Serves 4）
1/3 nagaimo
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
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
Plum-flavored Nagaimo Tempura
-
1
Peel the nagaimo, slice into 5mm thick rings and soak in water to remove bitterness.
-
2
Remove umeboshi pips and chop into paste.
-
3
Wipe off excess moisture from the nagaimo and apply a thin layer of umeboshi paste to one side.
-
4
Add ooba leaves to 3 and form "sandwiches", coat with mixture A and then deep fry.
- 5 Slice 4 in half, place on plate and add deep fried green chili and lemon.
Director of this section
Komei Nakamura / Chef
Owner of” Komei Ariake.” One of Japan’s leading chefs of Japanese-style cuisine who gained popularity on television as an “Iron Chef.”
