A galore of “Spring wild vegetables” – bamboo shoots, butterbur (fukinotou), tara-no-me (Japanese angelica-tree new buds) and kakiage (spring onions, broad beans and sakura shrimp) made into tempura. One of our spring food dinner event.
Spring vegetables come avail on narrow window duration which make it worth as a spring delicacy. These vegetables have the tendency of a strong ‘bitter’ taste and it’s cooking preparation and treatment diverse, to remove the ‘aku’, which is often too strong of a taste. The most common and simplest method to remove the ‘aku’ is deep frying and thus often ‘spring wild vegetables’ are often cooked as tempura.
Tempura (same method as the Italian fritto or fritters) but the batter is thin compared to the fritters. Recipe to how to make Japanese tempura batters listed below.