Japanese food｜seafood｜seasonal vegetables｜spring｜青柳と菜の花 うどのかき揚げ・あおさ佃煮
Surf Clam and Canola Flowers with Udo Tempura and Aosa Seaweed Simmered Dish
Culinary Workshop - Culinary Art - Mar. 2020
Ingredients
| Green clam (for sashimi) | 50g ... cut in half |
| Udo (Aralia sprout) | 30g ... julienned |
| Canola Flowers | 30g ... cut into bite-sized pieces |
| Tempura batter mix | 40g |
| Water | 50ml or more |
| Frying oil | As needed |
| Flavored salt | To taste |
Aosa Seaweed Simmered in Soy Sauce
| Aosa seaweed | 20g ... soak in water for 2-3 minutes and squeeze out excess water |
| Soy sauce, Sake, Mirin | 40ml each |
| Dashi stock | 40ml |
| Sugar | Just over 1 tsp |
Procedure
- In a bowl, combine the drained green clam, udo, and canola flowers, and coat lightly with tempura batter mix (1 tbsp, not listed in ingredients).
- In a separate bowl, mix the tempura batter mix and water lightly, then coat the mixture from step 1.
- Using slightly lower temperature oil, fry the mixture from step 2 in small batches until crispy and golden. Serve with flavored salt.
- For the Aosa Seaweed Simmered in Soy Sauce, combine the rehydrated aosa seaweed and seasonings in a saucepan, heat, and cook down until the liquid evaporates. Serve with grated daikon radish.