JAPANESE TEMPURA RECIPE WITH CHIVE FLOWERS
What could be better than a Japanese tempura dish with a small chive flower?
Fried zucchini blossoms from Mediterranean countries inspired us, and they were delicious. They’re not only delicious but also delicate and beautiful.
You may serve this chive flower Japanese tempura as part of a happy hour or cocktail party at home. It’s hard to go wrong with traditional Japanese tempura, but adding garlic chive flowers elevates this dish to new heights of flavor and visual appeal.
- 2 cups of chive flowers(washed and trimmed of any debris)
- 3 cups of vegetable oil
- 1 cup of flour
- 1 tbsp. of cornstarch
- 1 1/2 cups of seltzer water
- 2 tbsp. of soy sauce
- 1/4 cup of water
- 1/2 tsp. of sugar
- 1 tbsp. of mirin (sweet rice wine)
- sea salt
- Prepare your chives by first cutting them into small pieces. In contrast to the purple chive blooms, these are white. However, normal Chive blossoms can be substituted. Grow some Chinese chives in your backyard if you can. They spread like wildfire! 375 degrees Fahrenheit is the ideal temperature for cooking oil in a small, deep pot. A bamboo chopstick can also be used to evaluate the oil’s temperature.) When bubbles begin to sizzle all around the chopstick, the oil is ready.
- Meanwhile, combine flour, cornstarch, and seltzer water in a larger basin and whisk until smooth. To make the dip, combine the soy sauce, water, and sugar with rice wine.
- Coat the flowers in the batter with a fork. To remove any extra batter, gently tap the fork against the bowl’s side—Fry a maximum of five blooms at a time in the oil. Transfer them to a paper towel-lined platter when they’re almost golden brown.
- When the tempura is frying, sprinkle it with a little sea salt!