Tempura of Shingu tea leaves
Ingredients
- 10g Shingu tea leaves (green tea leaves)
- 3 tablespoons of cake flour
- 1 tablespoon of potato starch
- 100cc water
- Frying oil (Rice oil recommended) as needed
- Salt as needed
How to make
- 1Wash the green tea leaves with water and wipe off excess water with kitchen paper.
- 2Put cake flour, potato starch and water in a bowl and mix gently until a few lumps remain.
- 3Fry in oil at 160-170℃.
- 4Drain off the oil and garnish with salt on the plate.
The best alcohols for this dish
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