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
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- 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.”