Calling the Spring with a green tempura

Japanese tempura would be related to Christian Lent. That sound weird but it seems the dish appeared when the Portuguese Jesuits visited the reclusive Japan of 16th century and brought many new things. The habit of frying food in batter is one of them. Particularly, the missionaries would do donuts for the Carnival preceding tempora (Lent in kitchen Latin), so the Japanese associated fried food and the word tempora, tempura~whatever and it became tempura. Maybe.

Greens. Fresh herbs and veggies.

Fried into tempura.
It’s totally plant-based as it’s a simple eggless tempura batter. The batter is flour, ice cold water and tempura baking powder that I bought. It is like ordinary BP with turmeric added for the color.

tempura tutorial

The freshly made tempura are excellent dipped in tsuyu (dashi broth, soy sauce and a little mirin, reheated together). I add chili pepper to mine.

It’s tsubomina (click here to read about this veggie).

Broccoli leaf.

The leaves of broccoli are excellent, don’t throw them away. That’s what you’d lose :

All herbs can be fried in small bunches. Dill.

Parsley.

Broccoli.

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