Culinary Workshop - Culinary Art - Oct. 2025
Ingredients
| Peeled chestnuts |
50g -- Peel off the outer and inner skins, then soak in water for about 10 minutes. |
| Matsutake (or Maitake) mushrooms |
50g -- Rinse lightly with salted water to remove dirt, trim off the stem base, and tear into pieces by hand. |
| Mitsuba (Japanese parsley) |
20g -- Cut the stems into 3 cm lengths and finely shred the leaves. |
＜Batter Seasoning＞
| Tempura flour |
40g |
| Cold water |
60ml |
| Salt |
A pinch |
＜To Serve＞
Directions
- Place the peeled chestnuts in a heatproof dish and add enough water to just cover them. Cover loosely with plastic wrap and microwave (500W) for about 6 minutes.
- Pour oil about 3 cm deep into a pot and preheat to 165°C (330°F).
- Cut the chestnuts and mushrooms into bite-size pieces, combine with mitsuba in a bowl, and lightly coat with some tempura flour (extra).
- In another bowl, mix the tempura flour with cold water little by little until combined.
- Add the chestnut-mushroom-mitsuba mixture from step 3 into the batter and gently fold together.
- Using a spoon, scoop an appropriate amount of batter and gently slide it into the hot oil. After about 2 minutes, turn over and fry until crisp and golden.
- Arrange on a plate and serve with matcha salt.