How to Make Perfect Lotus Root ‘Isobe-age’ Tempura
Hello everybody, it is me, Dave, welcome to my recipe site. Today, we're going to prepare a distinctive dish, Easiest Way to Make Speedy Lotus Root ‘Isobe-age’ Tempura. One of my favorites food recipes. This time, I'm gonna make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Lotus Root ‘Isobe-age’ Tempura, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Lotus Root ‘Isobe-age’ Tempura delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Lotus Root ‘Isobe-age’ Tempura is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we have to first prepare a few ingredients. You can have Lotus Root ‘Isobe-age’ Tempura using 10 ingredients and 4 steps. Here is how you can achieve it.
A bag of Frozen Lotus Root Slices, that my daughter bought, had been in the freezer for a long time. Today I picked smaller slices and made them into these delicious Tempura. As I added ‘Aonori’ (Dried Green Laver Flakes) to the batter, they smelled wonderful. My son and I enjoyed them for lunch with Salt and Shichimi (Japanese Chilli Spice Mix) today. I cooked the larger slices into ‘Garlic, Anchovy & Lotus Root’ and that was also delicious.
Ingredients and spices that need to be Prepare to make Lotus Root ‘Isobe-age’ Tempura:
- 120 g Frozen Lotus Root *thawed
- Salt & White Pepper
- 1 tablespoon Plain Flour
- Oil for frying
- Salt & Shichimi (Japanese Chilli Spice Mix) to serve
- Tempura Batter
- 3 tablespoons Plain Flour
- 1 tablespoon Potato Starch Flour
- 4 tablespoons Cold Water
- 1 teaspoon Aonori (Dried Green Laver Flakes) *OR finely crumbled Nori, Hijiki, Wakame, or other Seaweed
Instructions to make Lotus Root ‘Isobe-age’ Tempura
- Make Tempura Batter by mixing Plain Flour, Potato Starch, COLD Water and ‘Aonori’.
- Cut Lotus Root Slices in half if large, and pat dry with paper towel if wet. Season with Salt & Pepper, sprinkle with Plain Flour and lightly coat.
- Heat Oil to 180°C. Dip Lotus Root pieces into the batter to coat, and fry for about 3 minutes OR until batter is light golden and crispy. Take them out and lay them on a rack or paper towel to drain the oil.
- Serve with Salt & Shichimi (Japanese Chilli Spice Mix).
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So that's going to wrap it up for this special food Recipe of Quick Lotus Root ‘Isobe-age’ Tempura. Thank you very much for your time. I am confident you will make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!